Lobster with Latkas

Name: Lobster with Latkas
Ingredients: 300ml/½ pint double cream; 900g/2lb potatoes, peeled and finely grated; freshly ground black pepper; pinch of ground cloves; 150g/6oz matzo meal, use flour if not available; 4 eggs; 225g/8oz onion, grated; 150g/6oz matzo meal, use flour if not available; 4 boiled lobsters; 140g/5oz mushrooms, sliced; 150ml/¼ pint whisky; 85g/3oz butter; 115g/4oz shallots, sliced; oil for frying; salt and freshly ground pepper; salt and freshly ground pepper; 2 tsp caraway seeds

Preparation info

Difficulty
Complex

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

I have an unlimited passion for lobsters which I do very well with, thanks to my dear Mr Clarke of Fisher Row, Musselburgh, the best fishmonger in Britain. I also love latkas, those crispy mouth watering Jewish potato pancakes. So it seemed to me an excellent idea to combine the two.

Ingredients

4 boiled lobsters
85g/3oz butter
115

Main course
Dinner
Spicy

Method

Remove the meat from the lobsters and cut into pieces. Melt 55g/2oz butter and fry the shallots until soft, add the mushrooms and cook gently, then add the lobster and mix well. Cover and cook very g