CHILLED NA­TIVE LOB­STER & SALAD

Men's Health (UK) - - Agenda -

SERVES 4 • Fen­nel, onions, car­rots, leeks, cel­ery, 1kg each • Pars­ley stalks • Thyme, 5g • Bay leaves, 2 • Pep­per­corns, 10g • Fen­nel seeds, 10g • A star anise • White wine vine­gar • Na­tive lob­sters, 4 (500g each) METHOD First, the bouil­lon: chop the veg and sim­mer in 5L of wa­ter for 15 min­utes with the herbs and a dash of vine­gar. Cook the lob­sters in the boil­ing liq­uid for eight min­utes, then pop in iced wa­ter for an hour. Re­move the claws and cut in half length­ways. Dis­card the meat from the head, and stuff the claw meat – also rich in testos­terone­boost­ing zinc – into the empty shell. Serve with dressed leaves and mayo.

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