Name: Roasted Lobster with Dried Citrus Fruits on a Bed of Lettuce and Braised Celery and Lobster Juice
Cuisine: United Kingdom
Ingredients: zest of 2 oranges; 10 rosemary leaves; zest of 1 lemon; 1 sprig of thyme; leafy tops from 2 heads of fennel; 2 lobsters, preferably natives, each weighing about 450 g / 1 lb; salt and freshly ground white pepper; 1 small onion, chopped; 1 iceberg lettuce, broken up into pieces; 125 g / 4½ oz butter, diced; 2-3 celery stalks, strings removed and cut into long lengths; 1 sprig of thyme, chopped; 900 g / 2 lb over-ripe plum tomatoes, squeezed to remove seeds and then chopped; juice of 1 lemon wedge; 1 carrot, chopped; 2 celery stalks, chopped; knob of butter; 4 garlic cloves, chopped; a little olive oil; 1 tsp whipping cream; oil, for deep-frying; handful of celery leaves; 100 ml / 3½ fl oz brandy

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

zest of 2 oranges
zest of 1 lemon
1 sprig

Method

Well ahead, scatter the citrus zest and the herbs on a baking tray and put to dry in a very low oven until totally dehydrated, about 2 hours. Place the dried zest and herbs (including the fennel tops) in a blender or liquidizer and grind to a fine powder.
Cook the lobster in boiling salted water for 4 minutes, remove and drop into a large pan of iced water. Whe

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Roasted Lobster with Dried Citrus Fruits on a Bed of Lettuce and Braised Celery and Lobster Juice

Ingredients

Method

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