Lobster with Champagne sauce
- 1 x 450g cooked lobster
- 20g Butter
- 1 shallot, chopped
- 115ml Champagne
- 115ml chicken stock
- 115ml whipping cream
- 2 tbsp Hollandaise sauce
- 1 tbsp whipping cream, lightly whipped
- 2 cm piece fresh root ginger, chopped
- freshly ground salt and pepper
- 1 tbsp chopped chives
- 1 garlic clove, crushed
- 200g cooked Potatoes, mashed
For the nettles
- 3 tbsp Olive oil
- Bunch nettles
- Fresh chervil, to garnish
- Baby vegetables, to serve
- Carefully remove the tail and claw meat from the lobster, reserving the head and tail for garnish later. Slice the tail flesh into medallions. Reserve any trimmings.
- Melt the butter in a saucepan and cook the shallots for 3-4 minutes, until softened. Pour in the champagne and cook for 5 minutes or so, until reduced by half.
- Stir in the chicken stock and cook for a further 4-5 minutes, until reduced by half again. Add the whipping cream, cook for a further 2 minutes to reduce a little more. Leave to cool slightly.
- Stir in the hollandaise sauce and fold in the whipped cream and ginger. Season to taste. Meanwhile, mix the chives and garlic with the mashed potato.
- Fold in the reserved lobster trimmings and gently warm the mixture through in a saucepan. On a heatproof rectangular plate, arrange the lobster medallions and claws to resemble the shape of a lobster.
- Spoon the Champagne glaze carefully over the top and place under a hot grill until golden. Heat the olive oil in a saucepan and add the nettles. Cook for 1-2 minutes, until wilted.
- Divide the potatoes between 2 warmed dinner plates and top with the wilted nettles. Remove the lobster from the grill, garnish with the reserved shell and some fresh chervil. Serve immediately.