Whitby lobster with cod roe pâté

Andrew Pern’s Michelin-starred Yorkshire gastropub the Star Inn at Harome​ was named number one at this year’s Estrella Damm Top 50 Gastropub awards at the beginning of the year (January).

This dish is an exemplary example of the skilled, sensitive cooking on offer at the 21-year-old gastropub.

Ingredients (Serves 2)​

■ 1 live, native lobster (450-500g)

■ Court bouillon

For the pâté:

■ 250g smoked cods’ roe

■ 400ml rapeseed oil

■ 6 drops of Tabasco sauce

■ 1 clove garlic, grated

■ Juice of 1 lemon

■ 100ml water

■ 100g Lowna Dairy goats’ 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, while 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 about 30 minutes.

■ Make the crackers by first cooking the rice in 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 that are roughly 6cm in diameter then deep-fry at 180°C until crisp for approximately 10 seconds. Remove, drain and season.

■ Kill the lobster with a single stab 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 while cooking. Bring a pan of court bouillon to the boil and drop in the claws, after two minutes, add the tail and the claws and cook for a further four 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.

And to drink?​

Match this top gastropub dish from Andrew Pern’s Star Inn Harome with a pint of Estrella Damm.

What better match than the lager brewed by Top 50 Gastropubs sponsor Estrella Damm?

Light, smooth and refreshing, this lager is pale gold in colour with cereal and hop aromas that complement its fruity flavour.