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Native lobster and caramelised white chicory with sauce of blade mace

11 September 2006

Ingredients

(serves one)

500-600g lobster
Few drops of olive oil
3 blades mace
1 clove garlic
½ onion
100ml Shiraz red wine
100ml chicken stock
100ml red wine sauce
1dsp caster sugar
50g unsalted butter
1 large head white chicory, cooked

Method

Quickly pierce the lobster through the head with a large, heavy knife. Heat a heavy-bottomed sauteuse and add a few drops of olive oil. Quickly fry the mace, garlic and onions. Add the lobster.

Deglaze with the Shiraz, add the chicken stock and red wine sauce. Cover with a lid and simmer for six to eight minutes. Remove the lobster and allow to cool. When the lobster has cooled, remove from the shell, reserving the coral. Cut tail in half lengthways and remove the waste pipe.

Take the chicory, cut in half lengthways. Caramelise in butter or oil with the sugar in a heavy-bottomed pan. Take the cooking juices from the lobster, pass through a muslin cloth and reduce by half. Correct the seasoning and mont‚ with the unsalted butter. Liquidize.

To assemble, place the chicory upside down in the base of a pasta bowl. Place the lobster tail against the chicory and put the claw meat on top. Sauce over and around. Serve.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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