https://www.youtube.com/watch?v=pXVRHUE-3IAShare October 10, 2018 #BirchallsBritainLobster & Monkfish With Lemongrass & Ginger Infused Consommé RecipeNew Customer Offer Enjoy a 10% discount on Birchall Lemongrass & Ginger for all new customers. Simply enter the promotional code LOBSTER10 on the basket page and a 10% discount will be applied. This offer can only be redeemed once per user and not in conjunction with our Pre-Pay credit offer. Enjoy your 10% discount now Michael Dutnall, Executive Chef at The Royal Air Force Club in Mayfair, created this beautiful recipe for Lobster & Monkfish with Birchall Lemongrass & Ginger Tea infused consommé. Serves 2For the consommé/broth: • 200ml brown chicken stock • 20g Birchall Lemongrass & Ginger Tea • 1/2 red chilli • 10g fresh ginger • 1/2 stick lemongrassFor the dish: • 2 native lobster tail, blanched for 2 minutes • 1 loin of monkfish • 500g sea beet or wild spinach • Diced carrot, swede and courgette • Oil, butter • Salt and pepper • Garnish – coriander, cress, radish slicesFor the coriander oil: • 1/2 bunch coriander • 100ml rapeseed oil • 100ml olive oil • Pinch of saltMethod For the consommé: place all the ingredients in a pan, bring to a simmer on the simmering plate and cook for 10 minutes. Remove from the heat and cover. Leave to infuse and strain through a sieve.For the main dish: cut the vegetables into a very small dice, julienne (cut into long, thin strips) the sea beet. Bring the consommé/broth to the boil and blanch both the vegetables and sea beet for 1-2 minutes, drain and set to one side.Heat a tablespoon of oil in a medium frying pan on the boiling plate and sear the monkfish; just before turning add butter and the portioned lobster tail. Baste the fish and lobster until cooked, moving to the simmering plate if necessary, about 5-6 minutes in total. Season with salt and pepper to taste.For the coriander oil: quickly blanch the coriander in boiling water and refresh in iced water. Squeeze out the excess water, blitz with salt, olive oil and rapeseed oil.To serve: Serve the lobster tail and monkfish in the centre of the plate, add the vegetables, drizzle with the coriander oil and garnish with coriander, cress and radish slices.