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Salad of lobster, cucumber and fennel with gooseberry dressing – by Richard Guest

11 September 2006

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Salad of lobster, cucumber and fennel with gooseberry dressing
INGREDIENTS (serves four) For the gooseberry dressing 50g gooseberries, poached 1tbs icing sugar 2tbs stock syrup 200ml vegetable oil For the salad 2 x 450g lobsters, cooked for eight minutes in court bouillon ½ cucumber, peeled, deseeded and thinly sliced on mandolin 1 small fennel Juice of 2 limes 1tbs crushed coriander seeds Salt and black pepper 1tbs acacia honey 100ml olive oil Seeds of ½ vanilla pod, mixed with pommis oil 12 leaves of Baby Gem lettuce 275ml gooseberry dressing (see above) Fresh herbs for garnish ### METHOD Make the gooseberry dressing by blending together the gooseberries, sugar, syrup and oil and passing through a fine sieve. Shell the lobsters and slice meat in equal portions. Mix the cucumber and fennel with the lime juice, coriander seeds, salt, black pepper and honey. Add the olive oil and marinate for two hours. Lightly brush the lobster with vanilla oil. Drain the vegetables and check seasoning. Plate by building up alternating layers of Gem leaf, lobster, dressing, vegetables - three times. Finish with a drizzle of vanilla oil and fresh herbs. by Richard Guest, Head Chef of Michelin-starred The Castle Hotel, Taunton.[One-Michelin-star restaurants in England>>](http://www.caterersearch.com/Articles/2007/01/24/306087/one-michelin-star-restaurants-in-england.html)[The Castle Hotel website>> Photo © Sam Bailey
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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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