Open Smoked Salmon and Lobster Lasagne, with Broad Beans, Peas and Pecorino
Preparation time: 15 minutes
Serves: 2
Ingredients
- 1 x 450 - 550g Native Lobster
- 20g Peas
- 20g Broad Beans
- 1 Shallot
- 2 tsbsp Olive Oil
- 10g Butter
- 12.5cl White Wine
- 100ml Double Cream
- Salt and Pepper
- 2 Lasagne Sheets
- 25g Smoked Salmon
- 1 tsp Chives
- 7g Pecorino
Method
1. Place Lobster into a freezer for 1 - 2 hours.
2. Remove Lobster from freezer and place into a large pan of boiling salted water and cook for 4 - 6 minutes.
3. Remove from the heat and allow to cool.
4. Remove the tail and claws from the body. Crack the claws and remove the meat. Snap off one part of the tail fan; lay the tail shell side down, grip the tail meat with a fork and pull gently to remove the meat. Slice the tail into 4 or 5 pieces.
5. Blanche the peas broad beans in salted boiling water for 45 seconds, refresh and drain. Reheat with the peas in boiling water for 20-30 seconds.
6. Gently sauté finely diced shallot in a little oil and butter, for 2-3 minutes. Add a glass of white wine and reduce by two thirds. Add 100ml of double cream reduce again to thicken and season to taste.
7. Cook the lasagne sheets in lightly salted boiling water, with a dash of olive oil, until tender.
8. Gently pan fry the Lobster pieces to warm through.
9. Place one sheet of pasta towards the centre of a clean plate. Arrange a slice of smoked salmon on top and sit the pieces of Lobster on top. Add the beans, peas and 1 tsp of finely chopped chives to the cream sauce and spoon half over the Lobster. Place the second lasagne sheet on top and finish with remaining sauce, shaved pecorino and a drizzle of olive oil.