Lobster with Rocket Puree
Ingredients
2 big lobsters or 4 small ones
1 peeled celeriac, cut into 12 very thin slices
100 gram grated celeriac
1 kg rocket leaves
250 ml fish stock
1tbs grain mustard
100g sour cream
80ml olive oil
Intro and Method
Serves 4, based on an original recipe from the The George Hotel in Yarmouth, Isle of Wight.
Lobsters and crab have been caught of the Isle of Wight for ages. This summer recipe is a true celebration of the sea. Enjoy with a crisp glass of English or Isle of Wight wine!
Halve the lobster. Take the meat out of the lobster claws, but leave the meat in the tail. Discard the wrinkly bag right behind the eyes.
Boil the rocket in the fish stock for 30 seconds and liquidise until a smooth puree is formed. Drain the puree. Mix in the olive oil and season to taste.
Blanch the grated celeriac, drain off and add grain mustard and sour cream. Slowly deep fry the twelve fine celeriac discs until they are crisp.
Place a ring of celeriac salad in the centre of a plate with the lobster on top. Build a tower of celeriac disks and lobster claw meat next to the lobster and finish off with a ring of rocket puree around your creation.
Recipe provided by the South East Food Group (www.buylocalfood.co.uk (www.buylocalfood.co.uk))