Lobster with Crème Fraîche Mashed Potato and Vierge

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 carrots
• 1 bulb fennel
• 2 cloves garlic
• 3-4 parsley
• 3 white peppercorns
• 3 allspice
• 290ml/½pt white wine
• 681g/1.5lb fresh lobster
• 2 medium potatoes, peeled and cut into chunks
• 25g/1oz unsalted butter
• 2 tbsp crème fraiche
• 50g/2oz fresh mixed salad leaves
• 2 tomatoes, blanched, peeled, deseeded and diced
• 2 tbsp each of snipped chives
• 60ml/2fl oz olive oil
• salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put 2 carrots cut into rounds, the sliced fennel bulb, the garlic cloves, parsley, peppercorns and allspice into a large pot with the white wine and enough water to cover. Simmer for 20 minutes.

2. Bring the pot to a rolling boil, add the lobster head first, cover, and boil for 12 minutes until the shell is bright red and the thickest part of the tail reaches 145°F (63°C) and is opaque. Lift out and cool.

3. Meanwhile, put the potato chunks in a pan of salted boiling water and cook 15 to 20 minutes until tender. Drain well.

4. Mash the hot potatoes with the butter, crème fraîche, salt and pepper until smooth. Keep warm.

5. For the vierge, combine the diced tomatoes, snipped chives and olive oil in a bowl. Season with salt and pepper and set aside.

6. Crack the lobster shells, remove the tail and claw meat, and cut it into bite-sized pieces.

7. Spoon the crème fraîche mash onto two warm plates. Top with the lobster, pile the salad leaves alongside, and spoon the vierge over and around the lobster.