Scottish lobster salad with confit tomatoes, Shetland potatoes and truffle mayonnaise
- 1 Lobster
- 1 stick of celery
- 1 onion
- 1 clove of garlic
- 1 leek
- 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
- For the truffle mayonnaise - 2 egg yolks
- 125ml truffle oil
- 355ml pomace oil
- Teaspoon of Dijon mustard
- Juice of 1/2 lemon
- 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).
Head chef David Butters has revealed exciting plans for Aberdeenshire’s only three-rosette restaurant.
Douneside House, which was refurbished in 2016, has big plans for the future.
David said: ‘We have a table d’ hôte menu which we serve seven days a week and a six-course tasting menu which is served Thursday to Saturday evenings.
‘Our tasting menu changes seasonally, and our table d’hôte menu changes daily. By changing the menu daily, we can use the freshest local ingredients.
‘This year our gardens are providing over 80 varieties of organically grown fruit and veg, some of which would be impossible for me to source elsewhere so it allows me to include rarely found ingredients on my menus.’
David is finding influence in dishes from further north than the tip of Scotland.
‘I’m really drawn to the Nordic style at the moment – the style tends to be light dishes full of flavour and not overly fussy, I think we’ll start to see more of this style of cooking here.’
Looking to the future, he adds: ‘We have plans to launch a chef trainee programme to allow young chefs to launch their career in a three-rosette restaurant and access excellent training on the job and at college. I’m looking forward to encouraging young people to join this industry.’