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Designer lobster cocktails with a delicate garlic cream

Andrew Nutter from Great Food Live
Lobster aplenty makes Andrew Butter's starter particularly indulgent

Designer lobster cocktails with a delicate garlic cream

Method

1. Boil the lobsters for 11 minutes in salted water, then refresh in iced water. Remove the meat from the shells and slice into medallions. Reserve the heads for a garnish.

2. To make the dressing blend together the egg yolks, mustard, vinegar and garlic and then slowly mix in the olive oil to emulsify.

3. Take 12 individual bowls, and divide between them the iceberg lettuce, basil, shallots, croutons and parmesan. Arrange the lobster on top and drizzle over the garlic dressing, add a good grinding of salt and pepper.

4. Garnish with the reserved lobster heads and cucumber.

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Serves: 12 as a starter

Prep: 20 min
Cook: 15 min

Ingredients
3 x 450g lobsters
2 egg yolks
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1 garlic clove, crushed
300ml Olive oil
1 iceberg lettuce, finely shredded
8 leaves fresh Basil, shredded
1 shallot, finely sliced
2 tbsp crispy croutons
50g parmesan shavings
Cucumber, to garnish