Uchiki kuri squash with lobster

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This rich lobster dish from Jan Ostle is served with a simple piece of grilled lobster tail and confit squash. The uchiki kuri squash is very gently cooked in lobster oil for three hours, until intensely buttery and soft.

First published in 2023




Lobster oil

Lobster stock


  • cheesecloth
  • Siphon bottle or cream whipper



Place all the lobster oil ingredients in a pan, then cover with a litre of vegetable oil and simmer for 4 hours. After 4 hours leave the oil to cool and infuse, and then strain


While the lobster oil is infusing, make the lobster stock. Sweat off carrots and fennel in a good amount of oil until they have a jam-like consistency


Add in the shallots and garlic and allow them to sweat off as well


Add in the lobster heads and cook until they begin to brighten in colour, then add in the fennel seeds and chilli flakes


Cover with cold water and simmer for at least 2 hours


Pass the stock through a cheesecloth and reduce as necessary


Preheat the oven to 110°C


Peel and trim the squash and then cut it into six pieces. Confit in the lobster oil in the oven for about 3 hours or until tender


Add equal parts butter to the reduced lobster stock and charge with cream whippers


Just before serving, blanch the lobster tails in boiling water for 30 seconds, and then chill quickly in iced water. Crack open the lobster tails and cut each one into three pieces


To serve, place a piece of confit squash in a bowl, and then top with some of the lobster butter foam. Top with a piece of lobster tail and garnish with some edible flowers

First published in 2023

After spending the early part of his career darting around from one Michelin-starred kitchen to another, Jan Ostle settled down in Bristol with his wife Mary, where the couple have since made a name for themselves at their hyper-seasonal farm-to-table restaurant Wilsons.

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