Lobster and caviar with crisp potatoes recipe

Start your dinner party in style with this lobster and caviar recipe fresh from the F Word kitchen

Serves 4

Ingredients

Approx 12 new potatoes
4 small whole lobster tails, uncooked
½ lemon
½ lime
1 tsp coriander seeds
1 bulb fennel, roughly chopped
2 bay leaves
2 star anise
50g farmed caviar
100g frisee lettuce to garnish
50ml basic vinaigrette
Olive oil
Sea salt and freshly ground black pepper

For the truffle mayonnaise (makes about 300ml):

2 free range organic egg yolks
1 tsp white wine vinegar
½ tsp salt
1 tsp English mustard powder
Pinch freshly ground white or black pepper
300ml olive oil
A few drops truffle oil

Method: How to make lobster and caviar with crisp potatoes and truffle mayonnaise

1. Mix the egg yolks, vinegar, mustard, salt, and pepper together in a large bowl. Whisk until smooth and creamy. Trickle in a few drops of oil whisking vigorously. Continue to whisk in the oil little by little at first then slowly increasing the amount you add to a steady stream, making sure each addition is well incorporated before you add any more. Finally add a few drops of the truffle oil. Whisk in a little water if you want to stop the mayonnaise becoming too thick. Keep refrigerated until needed.

2. Boil the new potatoes in salted water until cooked, drain and set aside.

3. To get perfectly round medallions of lobster uncurl the lobster tails and press two together, flesh sides inwards, placing them head to tail. Tie securely along the length with kitchen string to ensure the lobster tails remain straight as they cook. Place a large pan of water on to boil and season with salt, coriander seeds, lemon and lime, fennel, bay leaf and star anise Boil for approximately 3 minutes, until the tails are cooked. Remove and cool a little. Pull the shells away from the meat (this is easiest while they are still warm). Cut the tails into neat medallions and set aside.

4. Slice the potatoes into rounds, season, and lightly sauté in hot olive oil until golden. In a separate pan sauté the lobster medallions in olive oil until lightly seared on both sides (approx 30 secs each side) season with salt and pepper.

5. Serve the frissee lettuce in the centre of the plates. Arrange an alternating circle around the lettuce of sautéed potato and lobster– allow for 5 slices of each per plate. Drop a small spoonful of mayonnaise on to each potato slice and top the lobster medallions with caviar.

6. Dress the plate with a drizzle of olive oil or vinaigrette as preferred. Serve immediately.