Shellfish

Sitting on the seafront in foreign lands with the sun beating down on you, whilst devouring a great big shellfish platter accompanied by a nice bottle of Chablis, is a heavenly thought, to my mind. Shellfish is one of my favourite foods. Unfortunately, I don’t get to realise my heavenly thoughts that often, but it’s the thought that counts. Lobster is always one of our customers’ favourites - they can’t get enough of it. We can have a dish on the menu which is a steady seller, but if we put it on with just a mention of lobster it flies out of the kitchen. I cook all of our lobsters from fresh. When you buy them pre-cooked you don’t know how fresh they really are and they’re generally boiled for too long. As a general rule, I boil a whole lobster in a court boullion for 8 minutes per pound, and then refresh in iced water to deliver beautifully juicy meat every time.