Salad of lobster, cucumber and fennel with gooseberry dressing

INGREDIENTS

(serves four)

For the gooseberry dressing
50g gooseberries, poached
1tbs icing sugar
2tbs stock syrup
200ml vegetable oil

For the salad
2 x 450g lobsters, cooked for eight minutes in court bouillon
½ cucumber, peeled, deseeded and thinly sliced on mandolin
1 small fennel
Juice of 2 limes
1tbs crushed coriander seeds
Salt and black pepper
1tbs acacia honey
100ml olive oil
Seeds of ½ vanilla pod, mixed with pommis oil
12 leaves of Baby Gem lettuce
275ml gooseberry dressing (see above)
Fresh herbs for garnish

METHOD

Make the gooseberry dressing by blending together the gooseberries, sugar, syrup and oil and passing through a fine sieve.

Shell the lobsters and slice meat in equal portions. Mix the cucumber and fennel with the lime juice, coriander seeds, salt, black pepper and honey. Add the olive oil and marinate for two hours.

Lightly brush the lobster with vanilla oil. Drain the vegetables and check seasoning.

Plate by building up alternating layers of Gem leaf, lobster, dressing, vegetables - three times. Finish with a drizzle of vanilla oil and fresh herbs.

by Richard Guest, Head Chef of Michelin-starred The Castle Hotel, Taunton.

One-Michelin-star restaurants in England>>

The Castle Hotel website>>

Photo © Sam Bailey