Ingredients

Ingredients For the lobster

• 2 lobsters

• 1 onion, chopped

• 1 celery stick, chopped

• 1 carrot, chopped

For the pasta

• 200g/7oz 00 pasta flour, plus extra for dusting

• ½ tsp salt

• 2 tbsp chopped fresh coriander

• 3 free-range egg yolks

• 1 free-range egg

• drizzle olive oil

• semolina flour, for dusting

For the baby turnips

• 4 baby turnips

• pinch salt

• 50g/2oz butter

For the carrots

• 4 large carrots, peeled

• 1 tbsp white wine vinegar

• 2 tbsp olive oil

• salt and freshly ground black pepper

• vegetable oil, for frying

For the lobster salad

• 1 large turnip

• 150ml/5fl oz double cream

• 250ml/9fl oz full-fat milk

• salt and freshly ground black pepper

• ¼ cucumber, seeds removed

• 1 celery stick

• 1 shallot, finely chopped

• 3 spring onions, finely sliced

• 1 red chilli, seeds removed, finely chopped

• 2-3 fresh basil leaves, chopped

• 1 lemon, zest only

• cooked lobster tails (see above)

For the passionfruit sauce

• 4 passionfruit

• 250ml/9fl oz sweet wine

• 150ml/5fl oz double cream

• knob of butter

To garnish

• 4 radishes, finely sliced

• coriander cress

For the halibut

• olive oil

• 4 x 150g/5oz halibut fillets

• 75g/2½oz butter

Description

Fresh Pasta Shot Through With Coriander Is A Tasty Base For The Fish And Carrot-wrapped Lobster Salad.

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