You’ll love this recipe for Scottish lobster

Scottish lobster salad with confit tomatoes, Shetland potatoes and truffle mayonnaise

Ingredients Instructions
  • 1 Lobster
  • 1 stick of celery
  • 1 onion
  • 1 clove of garlic
  • 1 leek
  • Fennel
  • 3 bay leaves
  • For the confit tomatoes - 1 beef tomato
  • bay leaf
  • 250ml olive oil
  • splash of sherry vinegar
  • 2 garlic cloves
  • Maldon salt
  • White pepper
  • For the Shetland potatoes - 500g Shetland potatoes
  • olive oil
  • thyme
  • For the truffle mayonnaise - 2 egg yolks
  • 125ml truffle oil
  • 355ml pomace oil
  • Teaspoon of Dijon mustard
  • Juice of 1/2 lemon
  • Pepper
  • Salt
  • Place lobster in fridge. This relaxes it and puts it to sleep (if you cook the lobster when it is tense the meat will be very tough). Find the dimple between the lobster’s eyes. Make an incision (this will ensure an immediate kill).
  • Dice the onion, leek and celery and add to boiling water. Place the lobster in the water and cook for six minutes. Refresh in iced water. De-shell the meat.
  • Blanch beef tomatoes for 12 seconds. Skin and de-seed. Shape circles with cutter or dice with knife. Gently heat olive oil, vinegar, garlic, bay leaf, salt and pepper. Add tomatoes. Leave to cool and marinade.
  • Place potatoes in a pan. Bring potatoes to boil in lightly salted water (potatoes will be partially cooked at this point). Peel and dice. Shape in a sauce pan. Gently heat potatoes in oil and thyme. Adjust the seasoning. Cook and leave to cool. Marinade in oil.
  • Place egg yolk in food processor with mustard and lemon juice. Add a tablespoon of hot water, mustard and lemon. Combine oils and slowly add to the mixture until it emulsifies (it may not require all 355ml of oil).