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A seafood supper with a difference, this stunning lobster recipe from Steven Smith is a delicate preparation of rich, full flavours, with the tang of the cherries contrasting gloriously with the succulent octopus and creamy wonton filling. The chef finishes this dish with shellfish oil in his restaurant, but for the home cook rapeseed oil works perfectly well and is much more easy to come by. In order to ensure the octopus is tender it should be frozen the day before you begin cooking, so remember to plan ahead when preparing this recipe.
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