Lobster and scallop Carpaccio with vanilla ginger

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By: Michael Moore From: Market Kitchen

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This recipe is classed as intermediate

Rating 2.90 / 5 (10 votes)

Prep time:
40 min
Cook time:
30 min

Michael Moore uses delicate flavours to enhance the seafood in this elegant dish


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.


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Latest 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?

rsmg rsmg  Posted 18 Apr 2008 3:30 AM