ON THE CREST OF A WAVE
Above: Carla Lamont and step- daughter Kirsty Left: Hebridean lobster with crab, avocado, land cress and roasted red pepper timbale
2 pinches sea salt Juice of ½ lime 3 sheets gelatine 4 oz cold water 4 oz fresh cooked white crab meat 1 large roasted red pepper, de-seeded and sliced thinly 2 fresh, banded lobsters (1kg each)
Layered timbale
Soak gelatine sheets in cold water. Place first six ingredients in a food processor and whizz until smoothly puréed. Heat lime juice until hot (not boiling). Squeeze the water out of the softened gelatine sheets and add the gelatine to the hot lime juice. Whisk quickly until incorporated. Add this mixture to the processor mixture and whizz again. Cover a tray with greaseproof paper. Set four 2-inch bottomless ring moulds on the greaseproof paper. Spoon processor mixture carefully into the moulds, dividing equally into 4. Cover with cling film making sure there is no air between the avocado mix and the cling film. Chill in fridge for 6 hours minimum. When set, remove the cling film and layer one quarter of the drained crab meat on top of each avocado mould. Press down gently. Next, add a
layer of the sliced peppers, divided into 4. Lobster
Boil a large pot of water (8 litres min). Into the rapidly boiling water drop both lobsters belly up. Cover with lid. Boil for 6 minutes and remove from heat to a cutting board. Note: It is important to have enough water and to make sure it is boiling rapidly to ensure the lobster is dealt with as humanely as possible. When just cool enough to handle, place a lobster belly up on the cutting board and cut in half lengthways. Repeat with second lobster. Separate tails from head. Remove section of meat out of each tail. Remove any evidence of the intestine, along the underside of the outer curve. Remove bands on claws.
Using a fish slice, lift each avocado mould on to a cool plate, placing it just off centre. Using the back of your fingers or a tablespoon. Lift the ring mould off as you gently press down on the timbale contents, ensuring you work around the whole edge. Gently remove the ring mould entirely. Place a ½ tail of the lobster on each of the layered timbales. Place a ½ head and claw onto the plate beside the timbale. Garnish with land cress and be sure to have some lobster crackers on hand.
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