These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. INGREDIENTS · 500g Lobster · 90ml Arachide oil · 25g Butter · 2 Chopped shallots · 1clove Garlic · 150ml White Wine · 50ml Fish stock · 60ml Brandy · 2tspoons Chopped tomatoes · 1tspoon Chopped parsley · 1tspoon Tarragon · 100ml Veal stock · 10g Coral Lobster · 100g Butter · 100ml Lobster sauce · To taste Seasoning, · 20ml Extra virgin olive oil · 2tspoon Fennel puree · 10g Peas · 2 Morels · 3 Baby leeks
Method 1. The Lobster should be alive, sever the claws with a view to remove the meat after cooking 2. Cut the tail into sections, reserve the coral. 3. Season with salt and pepper 4. Place the pieces of lobster in a sauté pan in 90ml of oil and 25g of butter both being very hot 5. Fry them until the meat stiffens and the carapace changes colour into a fine red colour. 6. Remove the fat from the pan and sprinkle the lobster with chopped shallots and crushed garlic. 7. Flame with Brandy then add the white wine. 8. Reduce to a glaze 9. Add the cayenne, the veal stock, fish stock. 10. Add the chopped tomatoes and lobster sauce then cover. 11. Simmer for 5 minutes. 12. This done transfer the pieces of lobster and reserve from the shell of the tail and claw. 13. Reduce the sauce to consistency, then pass through a chinois. 14. Add the coral and a small piece of butter then pass once again. To serve 1. Bring back to the boil, mount with the remainder of the butter, the olive oil and mix with a Bamix mixer. 2. Cook morels, peas and baby leeks in a butter sugar water emulsion 3. Spoon the fennel puree on the centre of the plate 4. Lay the lobster on top, then place the peas, morels and leeks around the lobster and coat with the Americane sauce.