Lobster with Champagne and Dill Sauce
Ugur Vata of The Galley, Woodbridge
• 2 fresh lobsters (approx. 750g each)
• 2 shallotts
• 200ml Champagne
• 100ml clear fish stock
• 200ml double cream
• Salt and black pepper
• Bunch of fresh dill
1. Place the lobsters in large pan of boiling water for seven minutes.
2. Remove from the boiling water and put in iced water for ten minutes – remove and leave to rest for a further 15 minutes.
3. Cut the lobster in half and remove the stomach and the gills. Remove the claws and crack the shell the release the meat. (see Chef’s tip)
4. To prepare the sauce finely dice the shallots and add these to a pan with a pinch of salt and black pepper and the 200ml of champagne. Bring to the boil and then simmer until reduced.
5. Once reduced add the fish stock and double cream, again reduce by approximately half.
6. Pour the sauce over each half of the lobster and then place under a hot grill for 5-10 minutes until the sauce is glazed and the lobster heated through.
7. To serve prepare new potatoes and a salad.
Preparing a lobster isn’t as daunting as it may seem. You will need a heavy knife, chopping board and solid surface. First place the lobster belly down on the board. Put the point of the knife in the centre of its head –with the sharp edge facing the tail end – push the point through the head until it meets the board and then with firm pressure cut down the ridge of the lobster and through the tail. Once done turn the lobster round and cut through the remaining section of the head. To cut the lobster lever the knife against the board pushing down firmly on the shell – do not saw. Once cut in half remove the stomach (a small gritty sack behind the mouth) and the gills. To extract the meat from the claws remove them from the body by twisting and then with a few confident taps of the back of your large knife, or using claw crackers, crack the shell.