This is how to cook something really yummy and impressive on a budget!
Chef Richard McGeown, chef at Iceland, has shared his delicious lobster recipe with us and guess what…it’s really affordable because the lobster tails are £4.99! Here’s what to do – it’s the perfect festive treat!
What you need:
- 4 luxury lobster tails
- 20g butter, melted
- 1 clove garlic
- 1 tin of peaches
- 1 whole cucumber
- 6 cherry tomatoes
- Salad leaves
- Balsamic vinegar
For the Bloody Mary jelly
- 1 gelatine leaf
- 75ml tomato juice
- 25ml Reyka vodka
- 4 dashes of Worcester sauce
- Black pepper
- Squeeze of lemon and zest
For the red Pepper Gazpacho
- 1 red pepper
- Olive oil
- Salt and pepper
- Tabasco sauce
What to do:
Bloody Mary jelly: Pre-soak one gelatine leaf in cold water. Add all of the ingredients into a small saucepan, and warm very slowly until the mixture feels slightly warm. Add the softened gelatine leaf to the mixture and stir, pour into a tray or tub, so that the mixture is approximately 1cm deep- refrigerate for 3 hours. Cut into 1cm cubes ready for use later – all of this can be done the day before.
Red Pepper Gazpacho: Roast one red pepper in tin foil with olive oil, salt and pepper for 20 mins at 200c. Remove from foil and wrap in cling film and allow to cool – (this will allow the skin to be removed more easily). Peel the pepper and then with a small blender or pestle and mortar, smash the pepper flesh up with extra olive oil and tabasco sauce.
Lobster: Add 4 tails to lightly seasoned boiling water, gently simmer for 7 – 10 minutes. Remove from water and place on kitchen roll. Break the shell from the meat, by wrapping the lobster in the kitchen roll, and pressing firmly down on them with your palms. Once meat is removed, toss the meat in 20g of melted butter, potentially with one clove of garlic should you wish.
Plating: Chop 15 tinned peach segments and a third of a cucumber into small diced pieces.
Cut 20 strips of cucumber approximately 6cm long x 2cm wide, 4mm thick and roll into tubes.
Using a dessert spoon, place a good spoonful of the peaches and cucumber in the middle of the plate, dot the red pepper gazpacho around, and place the rolled cucumber around also.
Take the cubed jelly from the fridge, place these between the rolled cucumber, dress the plate with salad leaves, lemon zest (left from Bloody Mary squeezed into the jelly mixture) tomatoes, olive oil and balsamic. Add the sweet and tender lobster on top of the cucumber and peaches. Serve and enjoy.
Where to buy the lobster:
Iceland Luxury Uncooked Canadian Lobster Tails – Frozen – £9.99 – 2x110g
Raw Canadian lobster tails caught in the icy waters around Prince Edward Island in Canada. Within 6 hours of being caught, using lobster traps and pots, these lobster tails are frozen.
Iceland Luxury Lobster Thermidor – Frozen – £9.99 – 330g
A hand prepared fully dressed blanched Canadian Lobster, halved and served with a mature Cheddar cheese, cream, white wine and mustard sauce with a cheese crumb topping sprinkled with parsley. These lobsters are caught using pots and traps.
Iceland Luxury Whole Cooked Canadian Lobster – Frozen – £4.99 – 350g
Caught using lobster traps and pots in the Icy waters around Prince Edward Island in Canada, our lobster has white firm meat that is sweet and succulent. Simply defrost and serve.