New 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.
For the consommé/broth:
• 200ml brown chicken stock
• 20g Birchall Lemongrass & Ginger Tea
• 1/2 red chilli
• 10g fresh ginger
• 1/2 stick lemongrass
For 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 slices
For the coriander oil:
• 1/2 bunch coriander
• 100ml rapeseed oil
• 100ml olive oil
• Pinch of salt
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.
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.