Butter poached Isle of Wight lobster with garden beetroot and Russian salad
by Matthew Tomkinson

Ingredients

Fish & Shellfish

  • 2 lobsters, each weighing 500g

Oils & Vinegars

  • 4 tbsp of white wine vinegar
  • 5 tbsp of white wine vinegar
  • 1000ml of vegetable oil

Dairy

  • 250g of salted butter

Fruit & Vegetables

  • 50g of carrots, cooked and diced
  • 50g of turnip, cooked and diced
  • 50g of green beans, cooked and diced
  • 50g of asparagus, cooked and diced
  • 1/2 lemon, juiced
  • 1 cooked beetroot, sliced thinly into rounds
  • 1 lemon, juiced

Store Cupboard

  • sea salt
  • salt
  • 2 eggs
  • 1 egg yolk
  • 1 tsp English mustard
  • salt