Name: Lobster with potato, anchovy and broad bean salad
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 8 ‘freshly cured’ anchovy fillets (sold in refrigerated deli counters); 4 tablespoons coarsely chopped fresh flat-leaf parsley; 2½ tablespoons lemon juice; 2 live lobsters (each about 450 g); 100 ml extra virgin olive oil; 250 g small new potatoes, scrubbed; 150 g podded fresh young broad beans (about 350 g in pods)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

You must eat this on the day of making, as the freshness of the simple ingredients would be spoiled if the dish were refrigerated. I prefer lobster undercooked — not raw, like sushi, but just becoming opaque, when it is still very moist and juicy.

Ingredients

150 g podded fresh young broad beans (about 350 g in pods)
250 g small new potat

Method

Blanch the broad beans in boiling salted water for 4-5 minutes. Drain and refresh, then, if they are not very small and tender, gently squeeze each bean out of its skin. Set aside.

Add the potatoes to a saucepan of boiling salted water and cook for 15-20 minutes or until just tender.

Meanwhile, put the lobsters into another large pan of boiling salted water and clamp on the lid