Tony Singh’s Warm Pittenweem Lobster Butter sauce Wood Sorrel

Ingredients

• 2 x Lobsters from Pittenweem, approx 1lb or 500gs
• 100g x Onions from the Garden finely diced
• 100g x Finley diced Purple haze carrots from the Garden
• 100g x Finley diced celery from the garden
• 50g x fresh picked and washed wood sorrel from the estate
• 200mls x White Wine
• 100mls x Water
• 15mls x Fresh Lemon Juice
• 30mls x Tarragon Vinegar
• 50mls x Double cream
• 350g x Diced and chilled unsalted Butter
• 250 g x wild Garlic
• Sugar to Taste
• Salt to taste
• Freshly Ground White pepper to taste

Method

1. To cook the lobster place in a very large pan with a fitting lid (one that will take 3 lobsters) and fill it ¾ with water, put in enough salt so you can taste it. Bring it to the boil, get your 2 lobsters ready by putting a knife through their head to kill them, them place them in the pan for 6 minutes only you want to just cook them if they are a little under done that’s fine as they will finish cooking in the buttersauce. Take them out and plunge them in iced water till chilled, Take the meat out of the tail and the claws. If the coral is present and not cooked scrape out and keep to use in another recipe, then wash out any coral that is left. Split the tail and clean out the gut tract, keep the lobster meat covered until needed.
2. Heat the white wine, onions, lemon juice, water, vinegar in a small saucepan over medium-low heat
3. Add the celery and carrots and bring to a boil
4. Keep boiling until the vegetables are just under done
5. Strain the vegetables over a clean pan, keeping them in a bowl for the dish
6. Now reduce the strained liquor over a high heat until 100mls is left
7. Stir in the cream and bring to the boil reduce for 1 minute
8. Slowly whisk in the butter one or two cubes at a time until all the butter has been used and you have a thick, smooth sauce
9. Add the vegetables back to the sauce, season with salt, pepper and sugar – you want a sharp but sweet sauce.  Save to go with the wood sorrel and sweet lobster
10. Once this is done place the lobster in the sauce and gently warm over a low heat
11. Sauté the wild garlic in a large pan with a touch of oil and just season with salt, take out and pat dry on kitchen paper
12. To serve plate the sautéed garlic on the plate, place ½ a warm lobster and a full claw on the garlic, spoon over the sauce and sprinkle over the wood sorrel