Scottish lobster is renowned around the world for its sweet and delicate taste. Landed by local lobstermen, the premium seafood has been a boon to the country’s coastal communities for centuries. Using creels and pots designed to catch the lobster without harming them, they can be released back into the ocean if they are too small or if they are female and carrying eggs. The best time of year to enjoy them is during the summer months, from May to September. Its delicate flavour and texture make it a popular ingredient in a wide range of dishes, from salads to soups to pastas. I get through dozens of lobsters each week, caught not far from the restaurant by one boat. It is a real treat and surprising easy to cook and prepare so give it a go.
2 x 500 to 600g / 1Ib 2oz to 1Ib 5 oz lobster
125ml / 4floz white wine
1 medium onion
6 white peppercorns
Small bunch parsley
1 bay leaf
Pop the lobsters into the freezer, putting them to sleep before they are put into the pot – when asleep they give a better and more tender meat as they do not tense up when hitting the water. Fill a large pot to ¾ with water and bring to a simmer. Add all other ingredients and infuse for 10 minutes. Add lobsters to the pot and cook at a gentle simmer for 5 – 6 minutes. Take off the heat and allow lobster to cool in the liquor. Once cool remove from liquid, take off claws and split lobster in half. Clean out the head cavity, making sure to get the sack out from behind the eyes. Remove the waste track that runs down the tale as well. Remove the meat from the tail and thinly slice and pop back in. Remove meat from the claws and place in the cleaned cavity of the head.
2 red onion, finely diced
4 clove crushed garlic
Splash white wine vinegar
100g / 3 ½ oz ripe cherry tomatoes
Small bunch basil leaves, shredded
Small bunch coriander, shredded
Salt and pepper
Heat medium sized pan with tablespoon of oil. Add shallot and cook for 2-3 minutes without colour. Add garlic and cook for 30 seconds then deglaze pan with the white wine. Add the ¼-ed cherry tomatoes and cook for 5-6 minutes until they start to break down. Add the shredded basil and coriander. Check seasoning and serve spooned.
Preheat your grill, as hot as it will go. Place your halved lobsters onto a tray, drizzle with a little oil and pop them under the grill until they are nice and hot. You can either spoon your salsa on top or on the side.