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.
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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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
Transfer the sauce to a blender and blitz until smooth, drizzling in the remaining olive oil to thicken. Add salt, pepper and a little more lemon juice if needed. Set aside while you prepare the lobster
185ml of fish stock
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
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
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
1 dash of vinegar
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
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
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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