The Hidden Hut: Irresistible Recipes from Cornwall’s Best-kept Secret. Simon Stallard

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      A LITTLE LOBSTER GOES A LONG WAY

      Lobsters are a luxury item and this is all about getting the most out of your catch or purchase. It is a way of serving four people a thoughtful two-course lunch using just two lobsters. Start with the summer vegetable cigars and tarragon dip, then finish with the velvety bisque and toasts.

       FEAST

      Serves 4

      2 live or cooked cold-water lobsters

      sea salt and freshly ground black pepper

      FOR THE LOBSTER BISQUE

      2 tbsp olive oil

      50g butter

      4 celery sticks, sliced

      5 garlic cloves, chopped

      2 onions, chopped

      ½ fennel bulb, sliced

      1 red chilli, deseeded and chopped

      ½ tsp coriander seeds

      ¼ tsp fennel seeds

      1 star anise

      2 tbsp tomato purée

      100ml Pernod

      300ml white wine

      2 litres fish stock

      2 bay leaves

      zest of 1 lemon and juice of ½ lemon

      50g tarragon sprigs

      2 tbsp double cream

      FOR THE LOBSTER CLAW TOASTS

      zest of ½ lemon

      1 spring onion

      a small handful of chives

      1 large egg

      2 slices of white sourdough bread or 1 huge slice

      sunflower oil, for shallow-frying

      FOR THE TARRAGON DIP

      6 tbsp mayonnaise

      6 tbsp crème fraîche

      zest and juice of 2 limes

      a handful of tarragon sprigs, leaves roughly chopped

      FOR THE SUMMER VEGETABLE AND LOBSTER CIGARS

      zest and juice of 1 lime

      1 small mint sprig, leaves shredded

      4 sheets of spring roll pastry

      1 courgette, cut into thin strips

      1 egg, beaten

      sunflower oil, for deep-frying

      If you’ve caught your own lobsters or are buying live ones, you’ll need to kill them before cooking. Put the live lobsters into the freezer for 30 minutes to sedate them. Once sedated, lie one flat, stomach side down, on a chopping board. Spike it firmly and quickly with a large sharp knife in the base of its head and swiftly cut straight down. Repeat with the other lobster. They are now ready to cook.

      Fill a large saucepan with water and bring to the boil with a large pinch of salt. Once boiling, add the lobsters and set the timer to boil for 8 minutes. Remove the lobsters from the pan and refresh in iced water. Now continue with the preparation for cooked lobsters.

      If you’re buying cooked lobsters, start here. Separate the claws and tail from the body: this can be done simply by twisting them. Now it’s time to pick out the tail meat. Try to keep it whole and pull it out in one piece, cutting down the back and discarding the intestinal vein. Put it onto a plate. Crack the claws with a nutcracker and pick the meat out into a bowl. Reserve the body shells. You are now ready to start cooking the different dishes.

      To make the lobster bisque, heat the oil and butter in a large saucepan over a high heat and fry the lobster body shells for 5 minutes or until coloured and fragrant. Remove the shells and add the celery, garlic, onions, fennel, chilli and spices, then cook over a low heat for 5 minutes.

      Add the tomato purée and cook for 1 minute. Then deglaze the pan with the Pernod, stirring to pick up the flavours in the pan. Add the wine and stock, then return the lobster body shells to the pan. Add the bay leaves, lemon zest and tarragon, and cook over a low heat for 30 minutes.

      Pass the liquid through a fine sieve, discarding the other ingredients, then return it to the pan and cook over a high heat to reduce it by about one-quarter; this will take about 5 minutes. Stir in the cream and lemon juice, and season with salt and pepper to taste. Keep aside until ready to serve.

      To make the lobster claw toasts, put the claw meat in the bowl of a food processor and add the lemon zest, spring onion, chives and egg. Season with salt and pepper, then blitz. (Alternatively, chop the ingredients finely using a sharp knife, then put in a bowl. Beat the egg and stir it in.) Spread this wet mix on top of the bread slices.

      Add the oil to a depth of 1cm in a large frying pan and heat until hot. Fry the toasts, lobster side down first. Turn over after 1 minute and fry for another 1 minute on the other side until golden. Put to one side until ready to serve.

      To make the tarragon dip, put the mayonnaise and crème fraîche in a bowl and add the lime zest and juice and the tarragon. Mix well and season to taste with salt and pepper.

      To make the summer vegetable and lobster cigars, shred the tail meat lengthways into long strips and place in a bowl. Add the lime zest and juice and the mint, СКАЧАТЬ