Lobster and scallops w herb butter, panzanella, fennel & orange

Lobster and scallops w herb butter, panzanella, fennel & orange

Ingredients

1 lobster

2 radish, finely sliced on a mandolin

200ml peanut oil

4 x chestnuts, peeled and finely sliced on a mandolin

1 shallot, peeled and finely chopped

100 ml red wine vinegar

200 grams butter

½ cup flat leaf parsley, roughly chopped

½ cup coriander, roughly chopped

2 x rashers bacon

3 tablespoons olive oil

2 x slice sourdough bread

100 grams oyster mushrooms, finely sliced

100 grams shitake mushrooms, finely sliced

3 sprigs thyme

12 x scallops without roe

2 rashes of bacon

finely grated orange zest, for garnish

4 fennel frons, garnish

salt and pepper, to taste

 

Method:

Bring a saucepan of salted water to a boil over high heat. Add lobster and cook with water simmering, for 8 minutes. Remove from water and set aside in a bowl of iced water

Place radish slices in a bowl of iced water and set aside.

Place peanut oil in a saucepan, set over high heat and bring to 180C. Add chestnut slices and fry until golden. Remove from oil and set aside on paper towel.

To make the herb butter, place butter, parsley and coriander in a food processor and process until well combined. Season and set aside.

Heat oil in a fry pan, add shallots and fry off until caramelized. Deglaze with red wine vinegar and cook until jammy. Set aside

To make the bacon crumb, fry off bacon rashes for a few minutes until cooked through. Place in a food processor and blitz until crumb consistency. Return to the heated fry pan to crisp up, drain on paper towels and set aside

Place 2 tablespoons olive oil in a frypan and set over medium heat. Add sourdough bread and fry on both sides until golden. Remove from oil and tear into pieces. Set aside.

Add another 1 tablespoon olive oil to frypan, add mushrooms and thyme to the oil and fry until golden. Remove from heat, add fried bread pieces and toss to combine. Season and set aside.

Remove lobster from iced water. Remove meat from shell and cut into pieces.

Place herb butter in a frypan and set over medium heat. Add lobster and scallops and cook, basting with butter until warmed through, about 1-2 minutes.

To serve, divide lobster and scallops between serving plates. Add fried chestnuts slices and radish slices. Add mushrooms and shallots with red wine vinegar. Sprinkle with bacon crumb and orange zest and season with salt and pepper.

Serves4