Peter McKenna’s maple and whisky glazed poached lobster

Peter McKenna’s maple and whisky glazed poached lobster

Peter McKenna is the chef director and co-owner, of The Gannet, Glasgow, a 3 AA Rosette restaurant with a menu inspired by seasonal, local, Scottish artisan producers, foragers and farmers. This stunning butter-poached lobster is enriched with the aromas of Scottish whisky and smoked butter.

Ingredients

  • 1 lobster
  • 500 g smoked butter
  • 100 ml maple syrup
  • 50 ml maple vinegar
  • 1 splash of Scottish whisky
  • 1 pinch Blackthorn salt to season
  • 1 lobster
  • 17.6 oz smoked butter
  • 3.5 fl oz maple syrup
  • 1.8 fl oz maple vinegar
  • 1 splash of Scottish whisky
  • 1 pinch Blackthorn salt to season
  • 1 lobster
  • 17.6 oz smoked butter
  • 0.4 cup maple syrup
  • 0.2 cup maple vinegar
  • 1 splash of Scottish whisky
  • 1 pinch Blackthorn salt to season

Details

  • Cuisine: Scottish
  • Recipe Type: Seafood
  • Difficulty: Hard
  • Preparation Time: 15 mins
  • Cooking Time: 75 mins
  • Serves: 2

Step-by-step

  1. Clarify the butter and remove milk solids.
  2. Blanch the lobster for 3 minutes in boiling seasoned water, and refresh in ice water.
  3. Boil the maple syrup and reduce it to half the volume, add the maple vinegar and bring it back to boil, reduce until a balance of flavour is achieved and cool, once cool add the whisky to taste.
  4. Cut the chilled lobster tail in half and carefully crack open the claws, remove the flesh and clean the carcass.
  5. Poach the flesh in the smoked butter (at 56°C/132°F) for 5 minutes.
  6. Once the lobster is cooked remove it from the butter and place it neatly back in its shell.
  7. Brush on the maple glaze, season with the blackthorn salt and finish on a grill to accentuate the smoky flavours.

This recipe is courtesy of Maple from Canada UK.

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