Monday, 17 December 2012

Lobster with potatoes, crispy leeks and truffle mayonnaise

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With christmas fast approaching the luxury foods make their appearance and there's few more renowned for being luxurious than lobster. With the help of a recipe from Gordon Ramsay this recipe uses the best part of lobster, the tail, along with truffle mayonnaise for an extravagant dish on a budget.

Serves 2

2 Lobster tails
1 Large bulb of fennel
1 Lemon
1 Lime
1 Tablespoon coriander seeds
6 Star anise
2 Leeks, julienned
6-8 New potatoes
3 Egg yolks
Half teaspoon Dijon mustard
1 Teaspoon white wine vinegar
Olive oil
Truffle oil
25g Butter

1. In a medium pan, place the new potatoes and cover with boiling water, boil for 12-15 minutes until just tender but still firm, drain and set aside

2. While the potatoes are cooking, place the lime, lemon, coriander seeds, star anise and 1 litre of water into a large pot and bring to a rapid boil. Add the lobster tails and cook for 7-8 minutes, remove the lobster and set aside.

3. For the mayonnaise, place the egg yolks into a bowl with the vinegar and mustard and beat together, continue whisking while you drizzle olive oil into the yolks while whisking all the time, ensure that it is a steady stream as otherwise the mayonnaise will split, continue until thick and creamy, taste and check for seasoning and then add three small droplets of truffle oil to flavour, refridgerate until ready to plate up.

4. Pre-heat a deep fat fryer to 180C and add the julienned leeks, fry for 2-3 minutes until the leeks are crisp but not burnt.

5. Slice the potatoes into 1cm rounds and place onto a plate,drizzle with olive oil and heat a large frying pan over a high heat with 1 tablespoon of olive oil and the butter. Place the potato slices in and fry for 30 secs each side, meanwhile remove the lobster tails from their shells and slice into similar sized rounds, fry the lobster medallions for 30 secs each side.

6. To assemble, place the potato slices in a clock-face fashion around the plate, place the lobster medallions in the gaps between the potatoes, top the potatoes with the mayonnaise and place any remaining potato in the centre of the plate and top with the crispy leeks.

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