St. Clements Lobster
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
4 lobsters, cooked and dressed (1 to 1 1/2 pounds each)
1/2 cup dry white wine
2 oranges, grated rind from 1, juice from both
Grated rind and juice of 1 lemon
2 tablespoons fresh fennel leaves, chopped
7 ounces asparagus tips, steamed
Ground black pepper to taste
Fresh fennel leaves
Orange and lemon slices, for garnish
- Pour the wine, orange and lemon juice into a small frying pan. Add the zest and fennel leaves. Bring to the boil and reduce slightly. Add the shellfish and heat through gently for 10 minutes. Season.
- Arrange the lobster pieces on warm plates, to resemble whole lobster. Pour over the sauce. Add the asparagus decoratively at the side.
- Garnish with fennel leaves and slices of orange and lemon. Serve immediately accompanied by new potatoes and seasonal vegetables.
Makes 4 servings.
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Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.