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How to make: Andrew Pern of The Star Inn's Whitby lobster with cod roe pâté

By Daniel Woolfson , 15-Feb-2017
Last updated on 15-Feb-2017 at 15:16 GMT2017-02-15T15:16:43Z

Stars in their eyes: Andrew Pern uses the freshest lobster available
Stars in their eyes: Andrew Pern uses the freshest lobster available

Andrew Pern’s Michelin-starred Yorkshire gastropub the Star Inn at Harome was named the best in the country at the Top 50 Gastropubs awards in January. This dish is exemplary of the skilled, sensitive cooking on offer at the 21-year old business.

(Serves two)

Ingredients

  • 1 live native lobster, 450-500g
  • Court bouillon

For the Pâté:

  • 250g smoked cod’s roe
  • 400ml rapeseed oil
  • 6 drops of Tabasco
  • 1 clove garlic, grated
  • Juice of 1 lemon
  • 100ml water
  • 100g Lowna Dairy Goat’s Curd
  • 100g Heritage Tomatoes, preferably Zebra Tomatoes

For the Lemon Water Vinaigrette:

  • 50ml Lemon Oil
  • 15ml reduced lime cordial
  • 15ml lemon juice

For the Crackers:

  • 100g brown rice
  • 300ml water
  • 50ml squid ink

For the Soft Herbs:

  • Chervil
  • Nasturtium leaves
  • Jack-by-the-Hedge
  • Thyme flowers
  • Chive flowers
  • Seasoning

Method

First make the Pâté by removing the fine membrane from the roe, then blitzing to a paste in a blender. Add the water, crushed garlic, lemon juice and Tabasco.

Combine these together in the blender then, whilst still blending, slowly add the oil to make a mayonnaise consistency and pass through a coarse sieve. Refrigerate if preparing ahead, removing in time to return to room temperature.

Next slice the tomatoes very finely and prepare the Lemon Water Vinaigrette by combining the ingredients. Cover the tomatoes lightly with the vinaigrette and allow the flavours to develop for around 30 minutes.

The crackers are made by first cooking the rice in the water and ink until very soft. Drain the rice well and spread out on a tray and place in the oven at the lowest heat to dry out. Form ‘crackers’ roughly 6cm diameter, then deep-fry at 180˚C until crisp for approximately 10 seconds. Remove, drain and season.

Kill the lobster by stabbing at the cross section of its head. Remove the head, claws and tail. Snap the tail at the bottom and remove the dark intestinal thread. Place a spoon in the body to keep it straight whilst cooking.

Bring a pan of court bouillon to the boil and drop in the claws, after 2 minutes, add the tail and the claws and cook for a further 4 minutes. Remove from the pan and refresh with cold water.

Slice the lobster and arrange on the serving plate or dish with the Pâté, dressed tomatoes, curd and herbs. The crackers can be served separately or as an integral part of the dish.

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