This week, celebrity guest chef Gary Peake from McGrory’s Hotel in Co. Donegal shares his specialty; Native Donegal Lobster (“Les Halles” style).
“Upon hearing the tragic news of the passing of Chef Anthony Bourdain last year, I came up with this dish as a tribute to his life and the impact he had on the millions of people who watched his shows. It is a little outside of the box, and rough around the edges, but I think Anthony would have liked that. The dish comprises of ingredients sourced within a 30-mile radius of McGrory’s Hotel, as many of our creations are. Enjoy!” – Gary
1 large live lobster, Garlic, Thyme, Bayleaves, Fish Stock, Carrots, Onions, Leeks, Celery, Beetroot, Clementines, Fennel, Watercress, Butter, Cream, Salt and Pepper, 2 large free-range eggs, Smoked Bacon.
A glass of good Chardonnay.
Sweat off the carrots, onions leeks and celery for five minutes. Add the garlic thyme and bay leaves, and sweat for another five minutes, without -browning. Add the wine. Simmer and reduce for 10 minutes on a gentle heat. Add 500ml of fish stock and bring to a boil. Add the lobster and poach for 15 minutes. Remove and plunge into iced water for 5 minutes. Break off the claws and twist the body from the tail. Crack open the claws and set aside. With a skewer, remove the rest of the meat from the joints and put this in a bowl with some reduced cream and butter. Meanwhile soft boil the eggs for 4.5 minutes and plunge into iced water. Take the lobster mixture in your hand and carefully form a small disc. Place the egg into your hand and fold the lobster mix around it. Coat this with flour egg wash and breadcrumbs and set aside. To assemble the dish, slice the grilled tail and place in the middle of the plate. Place the deep-fried egg in the centre of the plate, and place the claw on top. Arrange the beetroot, fennel and watercress on the plate and drizzle with Donegal rapeseed oil. Makes 2 portions.