St. Clements Lobster

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

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

Cooking Directions:

1. 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.
2. Arrange the lobster pieces on warm plates, to resemble whole lobster. Pour over the sauce. Add the asparagus decoratively at the side.
3. Garnish with fennel leaves and slices of orange and lemon. Serve immediately accompanied by new potatoes and seasonal vegetables.

Makes 4 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.