Lobster cocktail with oven-dried cherry tomatoes

Lobster cocktail with oven-dried cherry tomatoes

By
From
British Seafood
Serves
4
Photographer
David Loftus

If you are having a dinner party and you want to impress, this unique combination will fit the bill. The brioche has a great flavour and marries so well with the fresh lobster and sweet acidity of the cherry tomatoes. Taking classics to a new level is one of my favourite ways of creating new dishes, and this is one of them.

Ingredients

Quantity Ingredient
2 live lobsters, placed in the freezer 30 minutes before cooking
2 tablespoons Mayonnaise
1 tablespoon Tomato ketchup
2 teaspoons tarragon, chopped
2 baby gem lettuces, leaves separated and washed
cornish sea salt
freshly ground black pepper

Oven-dried cherry tomatoes

Quantity Ingredient
16 cherry tomatoes
Basil oil, to drizzle
or olive oil, to drizzle
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
2 teaspoons red wine vinegar

To serve

Quantity Ingredient
Tarragon brioche
or good-quality bought brioche

Method

  1. Bring a pan of salted water to the boil over a high heat. Once the water is boiling, quickly take the lobsters from the freezer, place on a board and firmly insert the tip of your knife into the cross on the head to kill each one instantly. Plunge the lobsters straight into the boiling water and cook them for 11 minutes. Remove from the water and place on a tray to cool down. When cool enough to handle, carefully extract the meat. Cover and refrigerate for 1 hour.
  2. For the oven-dried tomatoes, preheat the oven for 160°C. Halve the cherry tomatoes. Line a shallow roasting tray with foil, drizzle with basil or olive oil and sprinkle with salt and pepper. Arrange the cherry tomatoes, cut side up, in a single layer on the tray and sprinkle with the shallot and garlic. Drizzle with the wine vinegar and a little more oil. Place in the oven for 30 minutes until the tomatoes are lightly roasted and slightly dried. Set aside to cool.
  3. To make the cocktail, chop the lobster into 1 cm pieces. Put the mayonnaise, tomato ketchup and chopped tarragon into a bowl and mix well. Add the lobster pieces and mix carefully. Season with salt and pepper to taste.
  4. Put the lettuce leaves and roasted tomatoes into a bowl and dress with the juices and oil from the tomatoes’ roasting tray. Preheat a griddle, if you have one, or the grill, and toast the brioche on both sides. Drizzle with a little olive oil and place a slice of toast on each serving plate. Pile the lobster cocktail on top. Arrange the lettuce and tomatoes on the plates and serve.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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