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
- Clarify the butter and remove milk solids.
- Blanch the lobster for 3 minutes in boiling seasoned water, and refresh in ice water.
- 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.
- Cut the chilled lobster tail in half and carefully crack open the claws, remove the flesh and clean the carcass.
- Poach the flesh in the smoked butter (at 56°C/132°F) for 5 minutes.
- Once the lobster is cooked remove it from the butter and place it neatly back in its shell.
- 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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