How to make Halibut With Lobster.
INGREDIENTS: Serves 2
- 200g halibut fillet skin off
- 450g lobster
- 3 baby leeks
- Samphire
- Dijon mustard
- Noilly Prat
- 30g butter
- 1 shallot
- 285ml fresh fish stock
- 100ml double cream
- ½ tsp English mustard
- 2 tbsp chopped parsley
- ½ lemon
METHOD:
- Start with a pan of boiling water and submerge the lobster for 5-6 minutes then remove and immediately place into ice cold water.
- Crack the tail shell and decant the tail meat and set aside for later.
- Remove the claw meat and dice into small cubes for the sauce.
- For the sauce, put the butter in a pan, add the shallots and cook until softened.
- Add the stock, wine and double cream and bring to the boil.
- Reduce by half.
- Add the mustard, lobster claw, herbs, lemon juice and seasoning.
- Blanch and refresh the samphire and baby leeks then put into a pan of foaming butter.
- To re-heat the lobster place in a pan of garlic butter and gently saute.
- Pan fry halibut until golden brown and nap in burnt butter with a squeeze of lemon juice.
- Serve and enjoy!
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