Grilled British lobster, saffron & tarragon aioli & a beetroot & carrot salad


Courtesy of Eddie Gilbert’s, Ramsgate
 
Serves 4 people
Preparation time: 40 mins
Cooking time:       1hr

What you need:
2 live lobsters (approx 1kg each)
1 large saucepan of water with lid big enough for the lobsters
Fresh crusty bread

Aioli
1 small saucepan
6 cloves garlic
2 egg yolks
1 tsp Dijon mustard
½ pint veg oil
½ pint pomace olive oil
½ lemon juiced
Sea salt & cracked black pepper
1 tsp chopped tarragon
1 pinch saffron

Salad
4 carrots
3 raw beetroot
2 shallots finely chopped
100ml olive oil
Sea salt & black pepper
Juice of half a lemon

What you do:

Lobster

  • Boil the large pan of water.  Place the lobsters into the pan and put the lid on top. Allow to come to the boil and cook the lobsters for 6 minutes. Take the lobsters out of the pan & put them into a bowl or sink filled with cold water to stop the lobsters from continuing to cook.

Aioli

  • Put the saffron into the small sauce pan & add 4 tbsp of water and heat until it simmers.  Put the saffron into a blender with the egg yolks, mustard, lemon & garlic and blend continuously.  Start to trickle the oils slowly to emulsify creating a mayonnaise consistency. Don’t pour the oil too quick otherwise it will split. Once all the oil has been added season & add the tarragon.

Salad

  • Grate the carrots & beetroot and mix in a bowl with the shallots, lemon, oil & seasoning.

To Serve

  • Cut the lobsters in half lengthways and chop up the tail meat and place back into the tail.  Hit the claws with a hammer or back of a strong knife until it cracks to allow you to get to the meat.  Place the claw meat into the head cavity and season lightly. Place 50g of butter onto each half of lobster.
  • Place under a grill for 5-8 minutes until hot.
  • Plate up the lobster, with the aioli, salad and crusty bread.


Serve with a bottle of Hix & Buck’s delicious Brut Rose.

Bon appetit!

With thanks to Eddie Gilbert’s, Ramsgate
Recipe by Craig Mather – Head Chef
Jay Rayner of the Observer says “Eddie Gilbert's is a Ramsgate institution that will reel you in with its perfectly cooked fish dishes”.

Eddie Gilbert’s, 32 King Street, Ramsgate, Kent CT11 8NT
Tel: 01843 852 123
www.eddiegilberts.com