Lobster Party! It's become a bit of a tradition with some of my friends to do a luxurious lobster roll dinner around the Christmas period - one brings the lobster (and other fab accompaniments), another brings his mad professional cooking skills, and we host!
A Lobster Roll Dinner for 5
Dips, bread, crackers, olive oil and dukkah
|Plaited, glazed challah|
Sometimes I have issues with undercooking bread, but Deb's tip of using a meat thermometer took all the guess work out of it.
|Meringues before baking|
|Dips, Dukkah, Bread, Olive oil (and bizarrely, meringues)|
Let's have a look at the poaching of the lobster tail - all lobster-poaching tips have been poached (hah!) from my qualified-chef friend Adrian.
You'll note that there's a chopstick in the lobster - you insert this to prevent the tail from curling up when cooked, and you can use it to test if the lobster is cooked. (Pull the skewer out - if it's cold, the lobster needs to be cooked more, if it's warm, you're done!)
Another tip is to hold the thick end in the simmering water for a minute before dropping the whole tail in - as this will help it to cook evenly. Use tongs if you have delicate hands!
|Poaching the lobster tail|
|Cooked lobster tail|
|Lobster salad, pre-mayo/yogurt|
|Lobster roll party|
|Pomegranate and Raspberry "Eton Mess"|
|Raspberry and Pomegranate "Eton Mess"|
Lobster salad recipe adapted from Gourmet Traveller
1 large lobster tail
1 loaf of challah (I used Smitten Kitchen's recipe)
Cornichons, to serve
Potato chips/crisps, to serve
For the poaching liquid:
Vegetable stock powder, peppercorns, bay leaves, 1 carrot (peeled & roughly chopped)
For the lobster salad:
1 celery stalk, finely sliced
2 teaspoons finely chopped chives, plus extra to serve
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon lemon juice
The zest of half a lemon
2.5 teaspoons Sriracha chilli sauce
2.5 teaspoons Worcestershire sauce
1 garlic clove, crushed
Make the lobster salad by stirring all the ingredients together. (This can be done hours in advance and kept in the refrigerator - only add the celery and chives just before serving).
Stick two wooden skewers through the lobster tail to prevent it from curling up during cooking.
Get a large pot and fill it with water. Make a simple court bouillon by adding the carrot, vegetable stock, peppercorns, bay leaves and a squeeze of lemon juice. Bring to the boil, add the lobster tail and reduce the heat to low. Cook for about 10-15 minutes, or until just cooked through. (Test by pulling out one of the skewers - it should be warm on the inside and not cold). Set aside to cool.
When it's cool enough to handle, remove the shell and chop the meat into rough cubes. If the end pieces are a little dry (i.e. the parts of the lobster meat that weren't protected by shell during cooking), simply cut them off and eat them drizzled with extra virgin olive oil, salt and pepper. Cook's treat!
Stir the remaining lobster pieces through the salad mix and garnish with extra chives.
Serve the lobster salad wodged into challah, with potato chips and cornichons.
Serves 5-6 lucky people