Lobster and lemon vodka cocktail

Method

1. Set the oven to 110°C/gas ¼. Blanch the lemon zest in a pan of boiling water for 3 minutes. Strain and allow to dry.

2. Mix in the vegetable oil, spread on a baking sheet and sprinkle with the caster sugar and a little salt. Place tray in the oven for 2 hours or so, until crisp. Remove from oven and leave to cool.

3.Sprinkle with a little chopped parsley and set aside.

4. Using a hand blender, blend the mayonnaise and crème fraiche together. Add the lemon vodka and lemon juice and season to taste with salt and white pepper.

5. Remove the meat from the lobster tail, cutting through the shell with kitchen scissors. Crack the claws and remove the meat, keeping whole if possible.

6. Mix the lobster meat with enough of the cream dressing to bind.

7. Mix the salad dressing ingredients together and season.

8. Chop the tomatoes into a small dice, mix with the rocket leaves and chilli and mix in a little of the salad dressing.

9. Place some of the dressed salad into 2 Martini glasses, top with the lobster salad and crispy lemon zest.

10. Serve with thinly sliced toasted rye bread.

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Ingredients

zest of 1 lemon
1 tsp vegetable oil
1 tsp of caster sugar
Salt
1 tbsp Parsley, chopped
toasted rye bread, to serve

For the lobster and cream dressing:

150ml mayonnaise
100ml crème fraîche
2 tbsp lemon vodka
1 tsp lemon juice
Salt, and white pepper
1 cooked Lobster, about 600g

For the salad dressing:

100ml Olive oil
1 tbsp lemon vodka
1 tbsp lemon juice
Salt, and freshly ground black pepper

For the salad:

2 Tomatoes, skinned and de-seeded
1 bunch of rocket leaves
¼ tsp mild red chilli, finely chopped

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