A Recipe for the Captain's Table from Chef Calderbank
Chef de Cuisine Marc Calderbank of Hebridean Island Cruises shares with Prow's Edge readers the recipe of one of his magical dishes on the Hebridean Princess – FRESH SCOTTISH LOBSTER
Fresh Scottish Lobster with Papaya, Tarragon and Fresh Garden Leaves dressed with Truffle Vinaigrette.
These ingredients serve 2 for that intimate dinner ... double or treble them for parties of 4 or 6.
The Scottish Lobster is of course in keeping with the cruise through the Hebrides Islands off Scotland's West Coast. YOU may have to make do with a local lobster!
Ingredients
1 x 1lb fresh Scottish Lobster
6 ripe on the Vine Cherry Tomatoes halved
3 spring Onions finely chopped
1/2 ripe Papaya, peeled, de-seeded and finely chopped
4 sprigs of fresh Tarragon, snipped with sharp scissors
1/4 fresh cucumber, quartered lengthways and diced
Mixed garden leaves – Mizuna, Red Chard and Salad Roquet
Small amount of Truffle Vinaigrette to dress leaves
Method:
Prepare and cook Lobster in a “Court Bouillon” making sure this is boiling. Place a sharp knife on the cross of the Lobster’s head, puncture shell and pull the knife down between the eyes until it goes all the way through and the Lobster is dead. Then place in the boiling “Court Bouillon”, place a lid on top and bring back to the boil. Cook for 8 - 10 minutes, until the Lobster turns red, take out and refresh in ice cold water until cold.
Prepare all salad garnishes and leaves and mix together.
Take off claws, separate tail and head of Lobster, split the tail down the length and remove the shell and discard. Slice the flesh into 1/4 inch slices, arrange around the salad. Lay the claws flat on a chopping board. With the back of a knife crack open and release the flesh. Place on top of the salad. Take the head of the shell, clean out the inside and tidy up with scissors. Place on top of the salad to garnish. Finely dress salad with Truffle Vinaigrette and serve.
