The great thing about working in hospitality is that you get to make friends with a lot of people who work with food. Food being one of my favourite things therefore takes a high place on my list of priorities, which is probably why I’m with a chef.
The beauty of this is rarely having to cook, but the down side being that when I do cook, I feel utterly inadequate. Turns out, my cheese on toast just isn’t that impressive.
This being the case, I’ve asked the chef, Jim Hamilton, for some recipes that sound impressive but are actually quite simple to make, and I’ll be sharing these with you here on the blog.
We start things off with one of my seafood favourites: Lobster
Poached Lobster with Broad Beans & Thai Butter
- 1 medium lobster
- 250g small broad beans
For the Thai Butter
- 60g butter
- 10g root ginger, peeled
- 1 stick lemon grass, chopped
- Zest of 1 lemon
- 1 red chilli, de-seeded
- 2 garlic cloves, peeled
- Juice of 1 lime
- 20g fresh coriander leaves
- First, place the lobster in the freezer for an hour. Put your feet up, have a coffee. Cooking is hard work.
- After an hour, remove the lobster from the freezer, place on a chopping board and using a sharp, unbending knife pierce the back of the head where the cross is. If in doubt, google image search ‘lobster head cross’, you won’t be disappointed.
- Cook the lobster in salted, boiling water for 14 minutes per kilo, then refresh in cold water.
- Split the lobster lengthways with a sharp knife and clean out the central stomach section. Hint: here’s a diagram.
- Remove the claws, crack the shell and take out the meat carefully, keeping the claw shape intact. While you’re at it, remove the tail section from the shell too.
- Blanch your broad beans for 1 minute and remove the thick, outer skin.
- Blitz together all your butter ingredients until smooth, then warm in a pan over a low heat.
- Add your lobster meat, and warm gently for 2 minutes. Then add your broad beans and warm for a further 30 seconds.
- Place the lobster meat in bowls, and arrange your broad beans around, or if you are like me, just heap them on and hope for the best. Spoon over the butter.
- Serve with new potatoes and salad. Et, voila!
For more recipes, courtesy of our resident chef, Jim Hamilton, click here.