Name: Lobster and vegetable tart
Total time: 2 h 30 min
Ingredients: 2 lobsters, weighing approx. 600–880g each; 1 knob of butter; 150g of plain flour; 100g of unsalted butter; 75g of Parmesan, grated; 1 large egg yolk; 1 pinch of cayenne pepper; 300g of frozen peas; 1 shallot, finely diced; 1/2 small leek, white only, finely sliced; 300ml of double cream; 1 knob of butter; sea salt; freshly ground black pepper; 50g of unsalted butter; 1 handful of peas, or sugar snap peas; 6 baby leeks, or spring onions, cut into 3; 6 baby carrots, peeled and blanched; 6 radishes, finely sliced, to garnish; pea shoots, to garnish; 2 tbsp of olive oil; 1/2 onion, chopped; 1/2 fennel, chopped; 3 garlic cloves, crushed; 1 small carrot, chopped; 1 tbsp of tomato purée; 250ml of dry white wine; 2 sprigs of thyme; 1 sprig of tarragon; 1/2 tsp coriander seeds, crushed

Lobster and vegetable tart

by Graham Garrett

Ingredients

Fish & Shellfish

2 lobsters, weighing approx. 600–880g each

Cheese

75g of Parmesan, grated

Spices & Dried Herbs

1 pinch of cayenne pepper
freshly ground black pepper
1/2 fennel, chopped
1 star anise

Frozen

300g of frozen peas

Fruit & Vegetables

1 shallot, finely diced
1/2 small leek, white only, finely sliced
1 handful of peas, or sugar snap peas
6 baby leeks, or spring onions, cut into 3
6 baby carrots, peeled and blanched
6 radishes, finely sliced, to garnish
1/2 onion, chopped
3 garlic cloves, crushed
1 small carrot, chopped

Oils & Vinegars

2 tbsp of olive oil

Beverages

250ml of dry white wine