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This intricate lobster and carrot recipe from David Everitt-Matthias is as delicious as it is beautiful; with a wonderful balance of delicate lobster meat, sweet caramelised carrots and a vibrant carrot purée, all offset by a smooth, and slightly sour, buttermilk purée and a spiced crumb.
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
2
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
4
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
5
Remove from the fridge, place the set buttermilk into a liquidiser and blend until smooth. Place in a squeezy bottle until needed
6
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
8
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)
9
Remove the meat from the claws and knuckles and set aside in the refrigerator until needed
10
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
11
For the carrot purée, heat 50g butter in a saucepan, add the carrot and cook without colour for 5 minutes
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
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
15
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
18
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
21
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
David Everitt Matthias does not do anything by halves: he opened his restaurant, Le Champignon Sauvage, over twenty five years ago and hasn’t missed a service since, he writes his own cookbooks and forages himself for many of the ingredients that appear in his dishes.
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Native lobster, roasted heritage carrots, carrot purée and buttermilk purée
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