Name: Salad of North Sea Lobster with Sand Hutton Asparagus, “Mollet” Village Quail Eggs. Garden Lovage Mayonnaise, Beluga Caviar
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves two
Cuisine: United Kingdom
Ingredients: 5 g chopped lovage; 1 teaspoon Dijon mustard; juice of ½ lime; 1 teaspoon white wine vinegar; 10 ml olive oil; seasoning, sea salt; chopped dill; 6 quail eggs; garden herbs - a selection of seasonal; 5 g beluga caviar - optional; 2 egg yolk; 1 boiled and split native lobster approx; 6 thin spears of local asparagus trimmed and pared; 100 ml virgin olive oil

Preparation info

Serves
two

Difficulty
Medium
Ready in
1 hr 5

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

This is a completely over-the-top starter for our little 14th century thatched pub, but it is served for our private dining guests across the road at Cross House Lodge, or on special occasions. One such occasion was the 20th June 2006 when, on the day of our tenth anniversary, we hosted a “Proper Lunch” of chefs, suppliers, restaurateurs. This dish kicked off the proceedings as the first of eight courses. Due to the amount of courses, and possibly the volume of wine, the “Proper Lunch” went