Lobster with a Champagne and Ginger Glaze

For a touch of luxury with novel presentation, try Andrew Nutter's fabulous champagne and ginger glazed lobster
By Andrew Nutter
Lobster with a Champagne and Ginger Glaze
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

  • 1x450 g cooked lobster
  • 20 g butter
  • 1 shallot, chopped
  • 115 ml champagne
  • 115 ml chicken stock
  • 115 ml whipping cream
  • 2 tbsp hollandaise sauce
  • 1 tbsp whipping cream, lightly whipped
  • 2 cm piece ginger, chopped
  • freshly ground salt and black pepper
  • 1 tbsp chopped chives
  • 1 clove garlic, crushed
  • 200 g cooked potatoes, mashed

For the nettles

  • 3 tbsp olive oil
  • bunch nettles
  • chervil, to garnish
  • baby vegetables, to serve

Method

1. Carefully remove the tail and claw meat from the lobster, reserving the head and tail for garnish later.

2. Slice the tail flesh into medallions. Reserve any trimmings.

3. Melt the butter in a saucepan and cook the shallots for 3-4 minutes, until softened.

4. Pour in the champagne and cook for 5 minutes or so, until reduced by half.

5. Stir in the chicken stock and cook for a further 4-5 minutes, until reduced by half again. Add the whipping cream, cook for a further 2 minutes to reduce a little more. Leave to cool slightly.

6. Stir in the hollandaise sauce and fold in the whipped cream and ginger. Season to taste.

7. Meanwhile, mix the chives and garlic with the mashed potato.

8. Fold in the reserved lobster trimmings and gently warm the mixture through in a saucepan.

9. On a heatproof rectangular plate, arrange the lobster medallions and claws to resemble the shape of a lobster.

10. Spoon the Champagne glaze carefully over the top and place under a hot grill until golden.

11. Heat the olive oil in a saucepan and add the nettles. Cook for 1-2 minutes, until wilted.

12. Divide the potatoes between 2 warmed dinner plates and top with the wilted nettles. Remove the lobster from the grill, garnish with the reserved shell and some fresh chervil. Serve immediately.

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