Lobster with a vibrant summer side alad and lemon and seaweed new potatoes

by Seas the Day. Recipe supplied by the Potager Restaurant at Crouchers Orchards. www.crouchersorchards.co.uk

Serves 2

Ingredients

  • 1 Selsey lobster
  • Thyme
  • 1 orange, halved
  • 2 onions, sliced
  • 2 sprigs of mint
  • 2 star anise
  • 2 cardamon pods
  • 10 black peppercorns
  • 2 tsp sea salt
  • 4 cloves

Salad

  • Radish
  • Cucumber
  • Orange segments
  • Beetroot
  • Lettuce leaves
  • 100ml olive oil
  • 30ml vinegar
  • 2 lemons, zest and juice
  • Sea salt

Potatoes

  • Dried seaweed, chopped
  • 1 lemon, zest and juice
  • 1 lemon, halved
  • butter
  • 400g new potatoes
  • Fresh mint
  • Sea salt

Method

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Bring a large pan of water to the boil. Add the thyme, orange halves, sliced onion, mint, star anise, cardamon, peppercorns, salt and cloves. Place the lobster in the boiling water and cook for 15 minutes per 1kg of lobster.  Once cooked, refresh the lobster in cold water and then prepare.Salad - make the dressing by mixing together the oil, vinegar, zest and juice of the lemons and a pinch of sea salt. When you are ready to serve add the dressing to the salad ingredients.Potatoes - put a generous knob of butter in a saucepan with the seaweed and lemon zest and juice. Leave to infuse for 1 hour on a low heat then blend until it is smooth.Put the new potatoes into boiling water with 4 sprigs of fresh mint, the halved lemon and plenty of sea salt.  Leave to cook for 25 minutes then drain and toss in the lemon and seaweed dressing.

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