Lobster with Peas, Fennel and Verjus Dressing
A gorgeous combination from lovely Skye Gyngell, a special treat. We remember her so fondly.
SERVES
2
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
8
MINUTES
Ingredients
2 very fresh live lobsters (each weighing approximately 500g
1 fennel bulb
the juice of ½ lemon
a handful of peas
mild-tasting extra virgin olive oil
sea salt and freshly ground black pepper
a small handful of any lovely young lettuce leaves, washed and patted dry
1 medium bunch of chervil, leaves only
1 small bunch of purple basil, leaves only
For the dressing
1 organic free-range egg yolk
1 ½ tsp honey
2 tbsp verjus
1 tsp Dijon mustard
a pinch of salt
200ml mild-tasting extra virgin olive oil
1 tbsp crème fraîche
Method
Start by making the dressing.
Place the egg yolk, honey, verjus, mustard and a pinch of salt into a bowl. Very slowly drizzle in the oil and whisk continuously until emulsified. It is exactly the same process as for making mayonnaise.
Once the oil is incorporated, you will have a thick emulsified sauce. Add the crème fraîche and stir well to combine. The dressing should just drop from a spoon - if it is a little too thick simply add a tablespoon or so of water (at room temp).
Taste and adjust the seasoning if necessary. Set aside while you cook the lobster.
The Lobster
Place a large pot of well-salted water to boil. It should be almost as salty as the sea.
When it has reached a rolling boil, drop in the lobsters and cook for 8 minutes exactly (this is important as overcooked lobster meat is not good!).
Remove with a pair of tongs and set aside until cool enough to handle.
To remove the meat from the shell, first twist off the claws and tap the thickest part of these with a rolling pin to crack them open. Gently remove the claw shell, leaving the flesh intact if possible and reserve.
Now, lay the body on its back on a board and using a very sharp large knife cut through the middle of the soft underbelly to slice the tail meat in half lengthways.
You should then be able to remove the outer shell easily (it’s a bit like taking off a coat). Season the flesh with a squeeze of lemon juice and a little olive oil, salt and pepper.
Remove the tough outer leaves of the fennel bulb, then cut in half lengthways, and slice as finely as possible. Squeeze over a little lemon juice to prevent discolouration.
Pod the peas. Place on a pot of water to boil. Season generously with salt. Once the water has boiled, add the peas and cook for approximately 2 minutes, drain and drizzle with a little olive oil.
To assemble the dish.
Place the peas and fennel in a bowl and dress with a little extra virgin olive oil and lemon juice, a pinch of sea salt and some freshly ground black pepper. Toss together lightly with your fingers to dress the vegetables.
Add the lobster meat, lettuce leaves, chervil and basil and toss once more.
Arrange prettily on a plate and spoon some verjus dressing over the top.
Serve the excess dressing in a bowl on the side. Serve at once.
