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@dancing james
Hoping to do a vague approximation of hawksmoor lobster in a bun.
Garlic butter with Lea and Perrins, lemon juice, parsley and crushed hazelnuts now firming up in fridge.
Lobster tails will be cut in half, shell side grilled first and then turned over to cook the flesh with a generous smear of the butter on top.
Brioche will be ripped open and toasted on a dry skillet.
Rest of the butter will be softly cooked to make the garlic more gentle. Lobster flesh to be scooped out, placed in brioche and doused with the cooked butter.
A warm salad of crisped pancetta, griddles pears tossed with Stilton, walnuts and spinach, dressed with the pancetta juices deglazed from the pan along with a little mustard.