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Lobster on Morecambe Bay Shrimp Hash
Decadent lobster served over crispy potato and shrimp hash with a rich cream sauce and a side salad.
Dinner
Seafood
Gourmet
Lobster
Shrimp
Estimated Nutrition
Calories
1038.2
kcal / serving
4152.8 kcal total
Carbs
33.9
g
per serving
135.5 g total
Fat
80
g
per serving
320.1 g total
Protein
45.6
g
per serving
182.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tsp
Dijon Mustard
1
tbsp
White Wine Vinegar
Dairy
175
g
Butter
Divided for sauce and reheating lobster
150
ml
Double Cream
25
g
Butter
For hash
Liquids
150
ml
Vermouth
150
ml
Fish Stock
NutsSeeds
2
tbsp
Parsley
Chopped fresh
1
1
Salt
To taste
1
1
Black Pepper
To taste
OilsFats
4
tbsp
Rapeseed Oil
Seafood
250
g
Morecambe Bay Shrimp
Divided for sauce and hash
4
piece
Lobster
Cooked
Vegetables
2
piece
Shallot
Finely chopped
2
piece
Tomato
Diced, for sauce
450
g
New Potatoes
Freshly cooked
1
piece
Tomato
Diced, for salad
0.25
piece
Cucumber
Diced
2
piece
Little Gem Lettuce
Chopped
Method
1
Preheat the oven to 200°C.
2
Melt 25g of butter in a saucepan and soften the shallots.
3
Boil the vermouth until reduced by two thirds, then add stock and reduce by two thirds again.
4
Simmer the cream until thickened, then stir in 50g chopped shrimp, 50g butter, tomatoes, parsley, and 100g whole shrimp.
5
Crush potatoes, mix with 25g butter and remaining shrimp, then fry until golden-brown.
6
Place lobster meat on a tray with 100g butter, cover with foil, and heat in the oven for 3 minutes.
7
Whisk mustard, vinegar, and oil together and toss with the salad vegetables.
8
Plate the potato hash, top with lobster, and pour over the shrimp sauce.