Cornish Lobster Carpaccio – Rick Toogood, Prawn on the Lawn, Padstow
Taken from ‘The Great Cornish Fish Book’ – available to buy online and in the Great Cornish Food Store.
Ingredients – serves 2
1 cooked Cornish lobster, around 1kg
200g medium sized asparagus spears
10 nasturtium leaves, or finely sliced radish
10 Peruvian marigold leaves or finely sliced apple
10 micro-fennel leaves or fennel tops
Juice of half a lemon
Edible flowers e.g. rose petals, borage
Cracked black pepper
Cornish sea salt
Dulse flakes or fresh samphire
- Visit the Great Cornish Food Store to pick up your lobster, edible flowers, Cornish seaweed dulse flakes, Cornish sea salt and pepper. Replace asparagus spears when not in season with beans.
- Remove the meat from the lobster and cut the tail meat and the claw meat into thin slices.
- Remove the grey meat from the lobster body, add a quarter of the lemon juice and a little salt and pepper. Whisk up and set aside.
- Bring a saucepan of water to the boil and add a pinch of salt. Bend the asparagus, and where it snaps discard the woody bottom bits – you are then left with the edible part. Once the water is boiling, add the asparagus tips and, after just 20-30 seconds, remove and plunge into iced water – this shocks them, keeping their colour and crunch. Using a vegetable peeler, peel strands lengthways down the asparagus curl which looks great on the plate.
- Now to construct the dish. Smear the whisked up grey meat evenly across the plate. Place the asparagus strands over the top. Next, carefully place the lobster over and around the asparagus. Lightly season the plate at this stage with a little salt and pepper and the remaining lemon juice. Lightly sprinkle over the dulse flakes, and then scatter the nasturtium, marigold leaves, fennel tops and flowers over the top.