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Chris Galvin

Native Lobster, Celeriac Purée, Summer Vegetables and Its Own Jus

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Preparation info
  • Serves

    4

    • Difficulty

      Complex

Appears in
The Chef Book
The Chef Book

By Chef Magazine

Published 2015

  • About

Ingredients

Lobster

  • 4 native lobsters 450-500 g each
  • Black peppercorns
  • dried fennel<

Method

Lobster

  1. Bring a pan of water to the boil, large enough to hold both lobsters. Flavour with peppercorns, sliced shallot and the dried fennel, and add a pinch of salt. Hold the water just below the boiling point and cook both lobsters for 2 minutes.
  2. Take out and remove the tails and claws, replace the claws and

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