Native lobster, roasted heritage carrots, carrot purée and buttermilk purée


Share recipe





Carrot purée

  • 500g of carrots, peeled and finely sliced
  • 100g of unsalted butter
  • 100ml of double cream
  • 100ml of milk
  • salt
  • pepper

Caramelised baby carrots

Buttermilk purée

  • 1000ml of buttermilk
  • 500g of double cream
  • 5g of agar agar
  • 5g of xanthan gum
  • 3.5g of lemon juice
  • 2.5g of lecithin
  • salt
  • pepper

To serve

  • 100g of pain d'epice loaf, made into fine breadcrumbs
  • rapeseed oil
To start the dish, make the buttermilk purée. Place the buttermilk and the cream in a large saucepan, bring to the boil then simmer, making sure that it doesn't catch. Reduce to 500g
  • 1000ml of buttermilk
  • 500g of double cream
Place in a blender, add the remaining ingredients and blitz for 2 minutes
Pour the contents into a clean pan and return to the heat. Bring up to just below boiling point and cook for 2 minutes
Pass through a sieve, place in a container and set aside to cool. Once cool, place in the refrigerator and leave for at least 4 hours, preferably overnight
Remove from the fridge, place the set buttermilk into a liquidiser and blend until smooth. Place in a squeezy bottle until needed
To prepare the lobster, bring a large pan of salted water to the boil. Lay the lobsters on a board with the stomach down. On the top of the head you will see a cross - quickly push the tip of a large chopping knife into it (this will kill the lobster instantly)
Place the lobsters in the boiling water, cook for 4 minutes then immediately plunge into iced water to stop the cooking. Drain
Pull the head away from the body, put the tail to one side and remove the claws. Split the head and remove the stomach sac and intestine, then remove the liver and the coral (you can make a butter for use in sauces with these)
Remove the meat from the claws and knuckles and set aside in the refrigerator until needed
Remove the tail meat in 1 piece by snapping each side of the tail and pulling the meat out. Set aside in the refrigerator until needed
For the carrot purée, heat 50g butter in a saucepan, add the carrot and cook without colour for 5 minutes
  • 50g of unsalted butter
  • 500g of carrots, peeled and finely sliced
Add the cream and milk and cook for a further 15 minutes - the carrots should be very tender. Transfer to a blender and blend into a smooth purée, adding the remaining butter while still hot. Season and keep warm
  • 100ml of double cream
  • 100ml of milk
  • 50g of unsalted butter
  • salt
  • pepper
Preheat the oven to 180°C/gas mark 4
Scrub the carrots carefully and cut the stems to 1cm. Pick out some of the better leaves, wash them and place in a container in the fridge for later
Place a roasting tray with the duck fat over a high heat, add the carrots and cook for 2 minutes, tossing around in the pan to make sure the carrots are coated in the duck fat
Season the carrots and place in the oven for 10 minutes, mixing in the butter after 3 minutes. Remove from the pan and season again. Cut to size and keep warm until ready to serve
Once ready to serve, cook the lobster. Heat the oil and butter in a large cast iron frying pan. Once hot, add the lobster tails
  • 30g of unsalted butter
  • 50g of olive oil
Cook for approximately 3 minutes on each side, turning the tails regularly to make sure they do not burn. Season with some lemon juice and a little salt and pepper, then remove from the pan and put to one side to rest
Add the claws and the knuckles and heat through in the pan, taking care not overcook. Season with a little lemon juice, salt and pepper and remove from the pan. Keep warm with the tails in the pan juices until required
Once ready to serve, cut the lobster pieces to size. Place 2 swipes of carrot purée across each plate at different angles followed by a line of the powdered spiced bread
  • 100g of pain d'epice loaf, made into fine breadcrumbs
Divide the lobster between the plates and arrange the carrots and carrot leaves around the lobster pieces. Pipe little mounds of the buttermilk purée with the squeezy bottle and finally, drizzle a little rapeseed oil over. Serve immediately
  • rapeseed oil
Share recipe