Scottish Lobster

with ajo blanco & bottarga

Serves 3

METHOD

To prepare the lobster:

  • Poach the claws for 4 mins in the court bouillon.
  • Put a skewer through the tail, poach for 2 mins and put directly on ice.
  • Clean and divide into bite-size chunks.
  • Just before putting on the plate, season the lobster with olive oil, lemon juice and salt flakes.

 To prepare the peaches:

  • Cut the peaches roughly into large pieces.
  • Put in a sous-vide with the olive oil, basil leaves and a pinch of salt, to marinate for 1 hour.
  • Cut into small, cylindrical pieces.

To prepare the basil oil:

  • Purée the basil and oil together.
  • Boil until all the moisture is gone.
  • Pass through muslin cloth and chill quickly.

To prepare the ajo blanco:

  • Soak the white, diced, gluten-free bread and milk overnight.
  • In a thermomix, purée the milk, bread, fresh almonds, water and sherry vinegar.
  • Once the mix is smooth, slowly add the olive oil.
  • Pass through a fine sieve and adjust seasoning with vinegar and fine salt.
  • Serve very chilled.

To serve:

  • Place the lobster and peaches on the plate.
  • Pour over a quantity of the ajo blanco.
  • Finish with drops of basil oil, and garnish with a variety of basil leaves, the mustard flower, fennel, samphire and a grating of dry bottarga on top.

INGREDIENTS

For the lobster:

  • 1 blue lobster
  • court bouillon – enough to submerge the lobster claws
  • lemon juice
  • olive oil
  • sea salt
  • espelette pepper

For the ajo blanco:

  • 200g whole milk
  • 100g white
  • gluten-free bread
  • 75g fresh almonds
  • 10g sherry vinegar
  • 100g olive oil
  • 100g water
  • 5g garlic
  • fine salt

For the basil oil:

  • 3 bunches of basil
  • 300g grapeseed oil

For the compressed peach:

  • 3 yellow peaches
  • 12 leaves of basil
  • 50g olive oil

To garnish:

  • Thai basil
  • purple basil
  • baby green basil
  • bronze fennel
  • mustard flower
  • bottarga, dry 
  • samphire, blanched
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