Lobster and scallop Carpaccio with vanilla ginger

Method

1. Cook the lobster for 8-12 minutes in boiling water, then refresh in a bowl of iced water.

2. Remove the meat from the shell and slice the tail into thin medallions. Marinate the medallions in a mixture of the oil, vanilla and ginger.

3. Meanwhile, cook the parsnips in a little water until soft. Purée.

4. Cook the peas for 30 seconds in boiling water then refresh in ice water. Add double cream then purée and pass through a fine sieve.

5. Mix together the honey, lemon juice, truffle oil and a little seasoning. Slice the scallops thinly and place in the lemon mix for 20-25 seconds. Remove.

6. Put a little parsnip purée and pea purée on the plates. Arrange the lobster medallions and scallop slices on top. Sprinkle over the cress and garnish with a little squid ink. Serve.

Comments                        add a comment

No. I haven't tried it yet but I wonder, this not having been the first similar "carpaccio" recipe I have just discovered, whether there is a reason that everything is cooked except the scallops! Am I reading that right?

Ingredients

2 lobsters
3 tbsp vegetable oil
1 vanilla pod
25g Ginger, grated
2 Parsnips
250g frozen peas
2 tbsp double cream
30g clear honey
50ml lemon juice
2 tsp Truffle oil
8 large Scallops
2 handfuls cress salad
squid ink, to garnish

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