Ingredients

Ingredients For the lobster

• 2 x 500/1lb 2oz live native lobsters

For the lobster jelly

• drizzle olive oil

• 2 lobster heads and carcasses, roughly chopped (from lobsters above)

• 1 carrot, peeled, finely chopped

• 1 leek, finely chopped

• 1 stick celery, finely chopped

• 1 small onion, finely chopped

• 1 tsp tomato purée

• 200ml/7fl oz brandy

• 4 litres/7 pints white chicken stock

• 1 bouquet garni

• 6 free-range egg whites

• salt and freshly ground black pepper

• 1 gelatine leaf, softened in a small bowl of water

For the salad

• 3 litres/5 pints 5½fl oz olive oil

• pinch salt

• 8 large Charlotte or Ratte potatoes, skins on

• 2-3 tbsp crème fraîche

• 2 tbsp chopped fresh chives

• lemon juice, to taste

• sea salt and freshly ground black pepper

For the chilled leek and watercress sauce

• 75g/3oz butter

• 1 onion, finely chopped

• 3 large leeks, finely sliced

• 500ml/1 pint white chicken stock

• 2 Maris Piper potatoes, peeled, thinly sliced on a mandoline

• 300g/10oz watercress, trimmed

• sea salt and freshly ground black pepper

To serve

• caviar, to serve (optional)

• 100g/3½oz mixed baby salad leaves

• 100ml/3½fl oz vinaigrette

Description

Recipe Uses 2 X 500/1lb 2oz Live Native Lobsters , Drizzle Olive Oil, 2 Lobster Heads And Carcasses, Roughly Chopped (from Lobsters Above), 1 Carrot,...

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