Isle of Mull Scallops and Poached Lobster Recipe


The Chef Book

  • Yield: 4 Servings


Cauliflower Puree
  • 5 ml extra virgin olive oil
  • 10 g shallots, finely chopped
  • 5 g garlic, finely chopped
  • 300 g cauliflower
  • 80 ml chicken stock
  • 25 ml double cream
  • Salt and pepper, to taste
Poached Lobster and Lime and Coriander Nage
  • 2 medium size whole
  • Scottish lobster (550-600 g each)
  • 100 ml lobster bisque
  • 10 ml Noilly Prat
  • Salt and pepper, to season
  • 50 g mirepoix of vegetables
  • 5 g chopped garlic
  • 1 bay leaf
  • 80 ml white wine
  • 50 ml white chicken stock
  • 200 g unsalted butter
  • 1 lime (juice only)
  • 1 tbsp coriander, finely chopped
Scallops, Peach and Garnish
  • 5 ml extra virgin olive oil
  • 8 scallops
  • 5 g sliced garlic
  • 1 sprig fresh rosemary
  • 50 g unsalted butter
  • Salt and pepper, to taste
  • 250 ml sugar stock syrup
  • ¼ vanilla pod (seeds only)
  • 1 tbsp lemon juice
  • 1 whole peach
  • 5 g red amaranth and samphire cress
  • 5 g white truffle
How to Make It
    Cauliflower Puree
  1. Heat up a sauté pan, then add the olive oil, when hot add the shallots and garlic, sauté until soft, add the cauliflower and sauté without colouring.
  2. Add the chicken stock, cook for a further 15- 20 minutes then strain off the cauliflower mix. Keep the stock for further use.
  3. Now place in a blender and blitz until smooth. Whilst blitzing, add the double cream and chicken stock, combine together until smooth in consistency.
  4. Season to taste. Keep in a warm place for further use.
  5. Poached Lobster
  6. Sting the lobsters, then poach in the steamer for 3-4 minutes. Take out of the shell. Place the steamed lobster in a vacuum bag, then add ½ of the bisque and noilly prat mixture and season. Seal the bag
  7. Cook the tail for a further 25 minutes in a water bath at 50°C. Remove from water bath and leave to one side, in a warm place, until ready to use.
  8. For the claws, place them a vacuum bag, then add the remaining bisque and noilly prat mixture, seal the bag. Cook the claws in a water bath for 15 minutes at 50°C. Before plating remove the membrane from the claws.
  9. Lime and Coriander Nage
  10. Sauté the mirepoix with garlic and bay leaf deglaze with white wine and reduce by three-quarters.
  11. Add the 50 ml of chicken stock, reduce by two-thirds until syrupy, season to taste.
  12. Now add the butter and whisk gently until combined.
  13. Strain the mixture through a fine sieve, add the juice of a lime and a tablespoon of finely chopped coriander. Keep covered in a warm place until ready to plate.
  14. Scallops
  15. In a pan over a medium heat, pour a little oil and sear the scallops until golden brown on each side.
  16. Add a little garlic with some fresh rosemary sprigs, a little more butter and allow the butter to melt and bubble before tilting the pan and basting the scallops with the infused liquid butter.
  17. Season to taste. Keep in a warm place for further use.
  18. Peach
  19. Using 250 ml sugar stock syrup, add onequarter of a vanilla pod seeds.
  20. Add a squeeze of lemon juice (approx. 1 tbsp).
  21. Poach the peach for until soft but still firm, until the skins peels off easily. Cut into 8 wedges.

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