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The Caterer

Poached connemara lobster with lemon balm and baby fennel

11 September 2006
Poached connemara lobster with lemon balm and baby fennel

Ingredients

(serves four)

4 lobsters (1lb in weight each)
1 head of cauliflower
1 head of celeriac
4 heads of baby fennel
50g butter
50ml cream

For the sauce 200ml of fresh vegetable stock
150g of unsalted butter
2 sticks of lemon grass

Method

Cook cauliflower in milk. Melt cream and butter in a small pot. Drain cauliflower and liquidise adding cream and butter. Season.

To prepare the lobster remove tail and claws and cook separately in a court bouillon. Cook tails for three minutes cook claws for three-four minutes.

Slice celeriac into thin slices and deep-fry.

To make the sauce boil vegetable stock and lemon grass for two minutes. Whisk in butter. Cook baby fennel in salted water.

Garnish with chives and dill.

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