Scottish Lobster with mussels by Jeff Bland
I’ve been lobster fishing off the Hebridean
island of Tiree and it’s fantastic to see the creatures from the moment they come out of the water — they are incredibly beautiful, shiny and black. I truly believe that Scottish lobsters are the best in the world due to the extremely low temperatures, and with them being so delicious, you can enhance the flavours in the kitchen with some simple ingredients. Serves 2.
1 kg Scottish lobster
500g mussels (I use Loch Fyne)
250g wild or cultivated mushrooms
10 Ayrshire potatoes
1 glass white wine
¼ l fish stock
50g chopped shallots
Remove the coral from the head of the lobster. Cook lobster in boiling salted water for eight minutes, then remove from shell.
Steam mussels in the shell with shallots, white wine and fish stock; then sieve the juice from mussels, and remove shells.
Poach the potatoes for 15 minutes. Cut leek into strips and half the mushrooms or break into smaller pieces. Then fry off mushrooms and leeks, adding stock from the mussels. Cook until tender, then add mussels and lobster. Thicken stock with coral and butter mixed together.
The lobster can be served in the shell or out, whichever is your preference. Surround with new potatoes.
Jeff’s name might be Bland but his food is anything but.
Jonathan Ray’s Wine Match
2008 Vondeling Chardonnay 13.5% vol, South Africa (£12.25; Trout Wines).
A glorious, subtly oaked Chardonnay from Paarl, with soft, supple, rounded passion fruit and lime flavours and a long dry finish.
Grilled Atlantic Sea Bass, Preserved Lemon Dressing by Daniel Boulud
4 (5 oz) portions Loup de Mer (Atlantic Sea Bass) fillet, skin on
1/4 cup olive oil
5 cloves garlic, crushed
5 sprigs thyme
Salt and ground white pepper
Fresh lemon juice
In a shallow container, marinate the fish fillets in the olive oil, garlic and thyme and chill for two hours.