Lobster + crab salad- lobster tail with chicory +cashew dressing. Crab with asparagus + fennel crisp. Lobster claw with samphire + seaweed

Fish challenge

Ingredients


  • 1 lobster
  • 1 brown crab
  • 1 carrot------------------------------------
  • 2 celery stalks court bouillon
  • 0.50 lemon rind
  • 2 star anise---------------------------------
  • 1 fennel bulb
  • 2 asparagus stalks
  • 1 chicory
  • 30g samphire
  • dressing for crab-
  • 60ml olive oil
  • 20ml white wine vinegar
  • salt + pepper
  • 2 tbls basil
  • 2 tblsp parsley
  • 2 cherry tomatoes, deseeded + finely sliced
  • chilli1/2tsp finely chopped
  • dressing for lobster:
  • 60ml olive oil
  • 20ml orange juice
  • 1 tblsp orange zest
  • salt + pepper
  • garnish:
  • 2 tblsp toasted cashew nuts, roughly chopped
  • 34 slices of shaved fennel, fried before serving
  • seaweed (thumb sizes piece for garnish) - optional

Method

  1. Put court bouillon ingredients in a large pot with approx. 4-6ltrs of water (pot ¾ ‘s full) Bring to the boil
  2. Put lobsters + crab on ice for 15 mins before cooking
  3. Cook lobster for 7-8 mins, remove from pot + put in bowl of ice
  4. Cook crab for 7-8 mins, remove from pot + put in bowl of ice
  5. While crab + lobster are cooking, prep dressings + garnish
  6. Slice fennel on mandolin + leave in water until ready to serve. Just before serving dry fennel slices + fry until crisp
  7. Cook asparagus + samphire for 2 mins in boiling water. Put in iced water to cool
  8. Slice asparagus in half + griddle until charred
  9. De-shell lobster + pick white meat from crab
  10. Plating up:
  11. 7-8 strands of samphire. 2 slices of claw meat on top. Fry tip of claw + place on top with crisp seaweed. Spoon over small amount of orange dressing
  12. Cut slices of lobster + place in chicory leaf. Spoon over orange dressing + sprinkle on chopped toasted cashews
  13. plate


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