Lobster tail on chanterelles with piquant vanilla butter

Method

1. Boil a large pot of water to the boil. Blanch the lobsters in boiling for 2 minutes, remove and cool.

2. Remove the lobster meat from the shells, keeping it in one piece. Lay it on a board and score along the underside along the entire length. This will help it to straighten out.

3. Layer 6 pancetta slices on a large piece of cling film, slightly overlapping each other, to form a square and season. Place one tail inside, roll up to form a sausage and tie cling film at each end. Repeat with the second tail.

4. Poach for 4 minutes in boiling water, then rest.

5. Fry the chanterelles in 1 tbsp of the olive oil with the chopped basil. Season and add a small knob of butter to finish.

6. Remove the lobster tails from the cling film and fry them in a hot pan with the remaining olive oil and 25g butter, to colour the pancetta, then rest.

7. To make the vanilla butter: melt the 2 tsps of butter in a small saucepan, and the shallots and cook until soft. Add the vinegar and white wine and boil until the mixture reduces to about 2 tablespoons. Scrape the seeds from the vanilla bean and whisk it into the sauce.

8. Lower the heat to moderate and add a few cubes of butter, remove the pan from the heat and whisk vigorously until the butter is blended in. Continue to add the butter this way- on the heat, off the heat. Season and strain.

9. Slice the lobster and present on top of chanterelles. Add the vanilla butter to finish.

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Ingredients

2 lobster tails, (approx 750g)
12 slices Pancetta
300g chanterelles
2 tbsp Olive oil
handful Basil, chopped
25g Butter, plus more to finish

For the vanilla butter

75g Butter, cut into cubes plus 2 tsps
5 Shallots, diced
3 tbsp white wine vinegar
150ml dry white wine
1 vanilla bean, split lengthwise

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