Lobster stew a taste of the islands
WE HAVE a few events coming up at the Seahorse. A couple of weeks ago the famous Tuscan winemaker Michele Satta shared his finest wines with us. We ate beef, the famous bistecca Fiorentina, it was marvellous. The next event is a Balearics evening. I love the food there, especially the seafood.
We are going to cook lobsters calderetta, the famous lobster stew of the islands, but we will use our local lobster. On the islands they use a species we call crawfish. It has no claws and is much meatier, but I think our version will work well with our local lobster.
I decided to go the islands last week to remind myself of the flavours as I think this is one of the best ways to learn a dish, go and eat it in its local domain.
It was exactly how I remember and look forward to cooking it with Mat, Jake and the team at the Seahorse in a few weeks. The event is in June 14 if you fancy coming. Visit www.seahorserestaurant.co.uk or call 01803 835147.
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Serves 2 as a starter, 1 as a main depending how hungry you are!
INGREDIENTS: Olive oil
2 cloves garlic, finely chopped
1 birds eye dried chilli, crumbled
3 roasted tomatoes, if not then fresh
Few strands saffron
1 lobster, live, chop into pieces in the shell , weighing about 750g
200ml good shellfish stock (made from roasted shellfish shells)
Handful of parsley, chopped
To make: In a pan add the garlic, chilli, thyme and tomatoes and soften for 3-4 minutes in olive oil. Add the chopped up lobster including shell and cook for 2-3 minutes.
Add the brandy and cook to boil off the alcohol for 1-2 minutes. Add the shellfish stock to the pan, cover and simmer for 5-6 minutes until the lobster is cooked. Add chopped parsley, season and serve.