Lasagne of North Sea Lobster with Leeks and Kirkham’s Mature Lancashire

Preparation info

  • Main dish - Serves

    two

    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

One of our annual specials - which appears on our blackboard menu every year around June and July. The phone call from downtown Whitby comes – “noo den Pernie, Bob Winspear.... do you Wontany lobsters??” How can we resist! The warmer weather brings the shellfish nearer to the surface and the shore, making them more abundant and easier to catch in the pots. I’ve known Bob for many years from drinking days gone by, in the depths of the old port. The succulent flesh of the lobster, the bright green of the young leeks and the cheesy “Mornay-like” sauce layered upon layer with fresh pasta is a definite winner; perfect pub grub!! Big green salad, bottle of crisp White Wine... what more you need for a summer’s lunch? P.S. I realise I’ve crossed the border to the Red Rose county but this lovely salty cheese has something of an edge to it which makes all the difference.

Ingredients

    Method

    Part of