Ingredients
1 cooked lobster
1 brioche roll
60g wild garlic leaves
2 egg yolks
1tsp English mustard
50ml white wine vinegar plus 1 tbsp
50ml cold water
1tsp mustard seeds
1tsp coriander seeds
1 small piece lemon peel
1 tsp fennel seeds, sliced thinly on a mandolin
2 tbsp caster sugar
1 half fennel head
1 large potato – King Edward
Vegetable oil
2 tbsp capers
My friend Kate from Kate and Co Lobsters, is an incredible local who creels for lobster off the Fife coast in the Firth of Forth. I made this recipe for the Fife College Food and Drink Festival , you don’t get much more local than that!
Warm the 50ml white wine vinegar with the cold water and the sugar until the sugar has dissolved. Add the spices and lemon peel and pour over the thinly sliced fennel. Set aside to infuse.
Split your lobster in half by twisting the tail and removing from the head. Cut the tail in half lengthwise and remove the intestinal tract and carefully remove the meat. Cover the claws with a tea towel and tap sharply with a rolling pin and remove the claw meat carefully. Use a lobster pick to remove meat from the other legs. Roughly chop the meat. Set aside.
Wash and finely chop the wild garlic. Whisk the egg yolks with the 1 tbsp white wine vinegar and slowly drizzle in enough vegetable oil to thicken the mayonnaise. Season with salt and stir in the wild garlic.
Peel and slice the potato into thin julienne and rinse in cold water. Dry thoroughly. Drop into a pan of hot oil and fry until crispy. Drain on kitchen paper and season well. In the same pan fry some thoroughly dried capers until very crispy.
Split the brioche and toast face down in a dry pan. Spread each side generously with the aioli and top with the lobster. Sprinkle the potatoes and crispy capers. Serve the pickled fennel on the side and another pot of the aioli for dipping.
