‘Keeping it simple can be key to making something delicious.’
The Seafood Shack
By Kirsty Scobie and Fenella Renwick
Published by Kitchen Press
Pan-fried Half Lobster with Parsley and Chive Butter
Once you have cooked the lobsters this is actually a pretty simple recipe, but don’t underestimate it. Keeping it simple can be key to making something delicious.
2 cooked lobsters, submerged into cold water straight after cooking
150g butter, chopped into chunks
a small handful of chives, chopped
a small handful of parsley, chopped
juice of 1⁄2 lemon
salt and pepper
Halve your lobsters and break off the legs and claws. Crack the claws, but don’t take the meat out of them. Place your butter and herbs in a large frying pan (don’t use a non-stick one as the shells can scratch it and ruin the surface) and put on a high heat. Once your butter starts to foam, put in your lobsters, claws and legs – if you don’t have a big pan you may have to do this in two batches.
Fry your lobsters for around five minutes, constantly turning them in the herby butter as you go, then add the lemon juice and season. Take off the heat and serve. Be extra careful you don’t overcook your lobsters as they become rubbery very quickly.
TIP: You can tell when a lobster is overcooking if the meat of the body starts to curl out of the shell.
Creamy, cheesy and garlicky potatoes – what more do you want? This is the dirtiest dauphinoise recipe we know.
1kg white potatoes (or you can use a mixture of sweet potatoes and white)
knob of butter
2 white onions, sliced
3 garlic cloves, chopped
1 vegetable stock cube, crumbled
sprinkle of nutmeg
300–500ml double cream
100g Parmesan, grated
salt and pepper
Preheat the oven to 180°C. Peel and slice your potatoes very thin and dry them with a clean tea towel or kitchen roll. Melt your butter in a pan and add your onions and garlic, then sweat for 10 to 15 minutes until they are soft. Crumble in your vegetable stock and the nutmeg and season, then fry off for another five minutes. Stir in the potatoes and pour over enough cream to just cover, then season with salt and pepper. Bring up to just before the boil – you don’t want your cream to boil as it will curdle – then lower the heat and simmer until the potatoes are just tender.
Pour everything into an ovenproof dish (we use the same pan that we cooked the potatoes in to save washing up but make sure it’s ovenproof). Give it a shake so the potatoes are reasonably level on top, sprinkle over the Parmesan and pop in the oven. Cook for around 20 minutes or until the parmesan is crispy and golden. Right at the end, you can whack the heat up to 220°C to brown the top.
TIP: You can use ground nutmeg but you get so much more flavour by grating a whole one (and they keep forever).
Sweet Roasted Root Veg
This is a great recipe to do when you’ve got a fridge full of vegetables that need used up. You can substitute the veg for anything you want, just make sure to adjust your cooking times – for example, if you’re using broccoli, put it in near the end as it cooks a lot quicker than carrots. Sometimes we add a handful of toasted flaked almonds at the end for a bit of extra crunch.
2 raw beetroot, peeled
1 butternut squash, skin left on, seeds discarded
1 red pepper, deseeded
2 red onions
1 carrot, scrubbed
2 garlic cloves, skin left on and crushed
good glug of olive oil
2 tbsp balsamic vinegar
2 tbsp honey
4 handfuls of baby spinach
100g feta, crumbled
salt and pepper
Preheat the oven to 200°C. Cut your beetroot, squash, red pepper, red onions and carrot into roughly the same sized chunks so they cook in the same time. Put them all on a large baking tray in a single layer and toss with the garlic and a good glug of olive oil. Season well.
Roast in the oven for around 20–30 minutes until the veg is just starting to soften but still has a good crunch. Take out of the oven and drizzle over the balsamic vinegar and honey, tossing
to make sure all the vegetables are well coated. Then whack up the heat to 220°C and pop the tray back in for another 15 minutes until everything is tender and caramelised but not soggy.
Take your veg out, mix through the spinach and feta, and serve immediately.
The Seafood Shack by Kirsty Scobie and Fenella Renwick is published by Kitchen Press, priced £20.00.