Scottish lobsters are renowned for their firm, plump flesh, and delicate sweet flavour. At their peak right now they are available from The Fishmonger on Circus Street. Be warned though, they are very expensive.
Choose lively lobsters that are between 1Ib and 3 Ib. Keep them covered with damp newspaper and leave them in a cool, dark place. Killing a live lobster can be upsetting, so buying a freshly cooked one from a good source is a sensible solution. If you do want to cook it yourself place the lobster in the freezer for 20 minutes. This will put it to sleep. Then plunge it into a large pot of rapidly boiling water.
Having spent so lavishly on the lobster you may as well splurge on the wine; Daniel, from The Theatre of Wine, recommends a great Burgundy, such as a Meursault or perhaps a Puligny-Montrachet.
The recipe below is a simplified version of a starter from my new restaurant – Guy Awford at the Guildford.
Scottish Lobster & Avocado Cocktail with Cos, Lime & Sweet Paprika – serves 4
- Freeze the lobster for 20 minutes, then plunge into a large pot of rapidly boiling, well salted, water. Bring the water back to the boil and cook for 10 minutes for the first pound and then 3 minutes for each additional pound.
- Remove the lobster and plunge into iced water.
- Mix 2 tablespoon of tomato ketchup with 8 tablespoons of mayonnaise, adding a squeeze of lime juice & 1 finely chopped red chilli.
- Crack the lobster and remove the flesh, cutting it into bite sized pieces.
- Peel & slice 2 avocadoes, mix with the lobster, and bind with the sauce.
- Serve on top of some finely sliced cos, dusting the top with a little sweet paprika.
Wine Suggestion: Domaine Bouzereau, Meursault, Les Grands Charrons, 2008. From the heart of the Cote d’Or in Burgundy this is a wine that balances mouth watering fresh citrus flavours with sensual roasted nut and exotic fruit.
Seasonal Ingredients
Vegetables: Avocado, Beetroot, Sprouts, Cape Broccoli, Carrots, Celeriac, Jerusalem Artichoke,
Fish: Sea Bass, Oysters, Clams, Cockles, Halibut, Lobster, Brill
Fruit & Nuts: Forced Rhubarb & Outdoor
Meat: Vension