Lobster and Scallop Carpaccio with Vanilla Ginger

Michael Moore uses delicate flavours to enhance the seafood in this elegant dish
By Michael Moore
Lobster and Scallop Carpaccio with Vanilla Ginger
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: medium


  • 2 lobster
  • 3 tbsp vegetable oil
  • 1 vanilla pod
  • 25 g ginger, grated
  • 2 parsnips
  • 250 g frozen peas
  • 2 tbsp double cream
  • 30 g clear honey
  • 50 ml lemon juice
  • 2 tsp truffle oil
  • 8 large scallops
  • 2 handfuls cress salad
  • squid ink, to garnish


1. Cook the lobster for 8-12 minutes in boiling water, then refresh in a bowl of iced water.

2. Remove the meat from the shell and slice the tail into thin medallions. Marinate the medallions in a mixture of the oil, vanilla and ginger.

3. Meanwhile, cook the parsnips in a little water until soft. Purée.

4. Cook the peas for 30 seconds in boiling water then refresh in ice water. Add double cream then purée and pass through a fine sieve.

5. Mix together the honey, lemon juice, truffle oil and a little seasoning. Slice the scallops thinly and place in the lemon mix for 20-25 seconds. Remove.

6. Put a little parsnip purée and pea purée on the plates. Arrange the lobster medallions and scallop slices on top. Sprinkle over the cress and garnish with a little squid ink. Serve.

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