Purge the Cockles in water
Chill the Lobster and Crab to put them to sleep before adding to the boil
Pick fresh Seaweed
Add whole Crab to a pan of boiling water. Hard boil for ten minutes, then remove the Crab from the pan
Add the whole Lobster to the pan of boiling water and allow to hard boil for ten minutes*?
Once the Crab has rested, open to remove the meat and chop into small chunks
Once the Lobster has rested, open to remove the meat and chop into small chunks
Add the Cockles to a hot pan, allow them to open
Once cooked, remove from the heat and add the Cockles to a boil and cover with ice. Once cooked, remove the meat from the shells.
Open the Scallop by placing a knife into the shell and cut along the muscle, parallel with the shell
Remove the orange Roe and set aside for letter
Remove and discard the Scallop membrane
Open the Oysters with a knife and place in a serving dish
In a bowl add finely diced Apple, finely grated Ginger, a squeeze of Lemon, Soy Sauce, Red Wine Vinegar and finely chopped Scallions and mix
Add a spoonful of the Mignonette to each Oyster
Courgette, sea beet and lobster beignets:
- Sea beets
- 2 courgettes ( zucchini)
- 2 lemons
- 2 eggs
- 2 tbsp clotted cream
- 4 tbsp flour
- Salt and pepper
- Crab and lobster meat – how much is up to you!
Add the Seaweed to a hot pan. Once wilted, remove from the heat and roughly chop
Finely grate a Courgette into a bowl. Drain of any excess liquid from the Courgette and add the Seaweed
In the same bowl, add some Lemon, Peppercorns and Flour
Add some baking powder, Clotted Cream and Two large Eggs
Combine to make a batter
Add the Crab and Lobster meat to the batter and mix together
Scallops coked in the coals:
Small knobs butter per shell
1 tsp clotted cream per shell
Splash of rosé wine per shell
Squeeze of lemon
Add two knobs of Butter, some Cockle meat, Clotted Cream, a splash of Wine, a small amount of Garlic, some fresh Lemon juice and lots of Pepper to each Scallop shell
Place the top of the shell back onto each of the Scallops and cook through.
Add a large spoonful of the Lobster batter to a frying pan and cook through on a gentle heat so they become golden.
Whilst the batter is cooking, prepare the Aioli – you will need 1 egg yolk, half a lemon, 2 grated cloves of garlic and olive oil
Whisk eggs, lemon juice garlic and oil in a steady trickle until the mixture begins to thicken . the more oil, the thicker. Season to taste- add Parsley