Lobster with chickpea and coriander sauce
by Shaun Hill
Item 1 of 1
- medium
- 2
- 1 hour 15 minutes
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This lobster with chickpea recipe from Shaun Hill is devastatingly simple to prepare and makes a great main for a dinner party. Lobsters don't come cheap, so if you're looking to be more frugal substitute for brown shrimps or Tiger prawns.
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Ingredients
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Chickpea and coriander sauce
- 200g of tinned chickpeas
- 2 shallots, finely chopped
- 2 garlic cloves, peeled and chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 lemon, juiced
- 200ml of fish stock
- 1 tbsp of coriander leaves
- 1 tbsp of parsley, chopped
- 200ml of extra virgin olive oil
- salt
- pepper
SAVE RECIPE
Method
1
First make the chickpea sauce. Heat a dash of olive oil in a pan and fry off the shallots and garlic until soft. Add the spices followed by the chickpeas and half of the lemon juice. Pour in the stock and simmer for 5 minutes
- 15ml of extra virgin olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, peeled and chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 200g of tinned chickpeas
- 1/2 lemon, juiced
- 200ml of fish stock
3
Put the lobster in a the freezer for at least 30 minutes, this will render them insensate. Once the lobster is insensate, place each on its back with its claws tied and hold it firmly by the top of its head
- 1 lobster
4
Place the tip of a very sharp chef's knife on the head just beneath it's mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail
5
Bring a large pan of salted water to the boil and add a dash of vinegar. Place the lobster in the water and boil for 8-10 minutes until cooked through. Remove the lobster from the water and allow it to cool enough to handle
- salt
- 1 dash of vinegar
6
Remove the claws from the lobster and crack them, making sure to keep the claw meat in one piece. Remove the tail from the body of the lobster and remove its shell by cracking between your hands and peeling the shell off gently
7
Heat the sauce and add the herbs. Adjust the consistency if necessary with a little more stock
- 1 tbsp of coriander leaves
- 1 tbsp of parsley
8
To serve, divide the sauce between 2 bowls and lay half of the tail and one claw on each plate. Dress with a few drops of remaining lemon then serve
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Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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