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

33.9g

per serving

135.5 g total

Fat

80g

per serving

320.1 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

tbsp

White Wine Vinegar

Dairy

175

Butter

Divided for sauce and reheating lobster

150

Double Cream

Butter

For hash

Liquids

150

Vermouth

150

Fish Stock

NutsSeeds

tbsp

Parsley

Chopped fresh

Salt

To taste

Black Pepper

To taste

OilsFats

tbsp

Rapeseed Oil

Seafood

250

Morecambe Bay Shrimp

Divided for sauce and hash

piece

Lobster

Cooked

Vegetables

piece

Shallot

Finely chopped

piece

Tomato

Diced, for sauce

450

New Potatoes

Freshly cooked

0.25

piece

Cucumber

Diced

piece

Little Gem Lettuce

Chopped

Method

Preheat the oven to 200°C.

Melt 25g of butter in a saucepan and soften the shallots.

Simmer the cream until thickened, then stir in 50g chopped shrimp, 50g butter, tomatoes, parsley, and 100g whole shrimp.

Crush potatoes, mix with 25g butter and remaining shrimp, then fry until golden-brown.

Place lobster meat on a tray with 100g butter, cover with foil, and heat in the oven for 3 minutes.

Whisk mustard, vinegar, and oil together and toss with the salad vegetables.

Plate the potato hash, top with lobster, and pour over the shrimp sauce.

Boil the vermouth until reduced by two thirds, then add stock and reduce by two thirds again.