Skye lobster & steak with haggis butter

Skye was the TV crew’s favourite place to visit on the entire trip. Loch Bay restaurant is run by husband and wife Michael and Laurence Smith, with their food made from ingredients that are – literally – on their doorstep, such as lobster and langoustine.

SERVES 6 PREP 30min, plus resting COOK 15min

• 2 x 200g fillet steaks

• Sea salt and freshly ground black pepper

• 1-2tbsp olive oil

• ½ beef Oxo stock cube, crumbled

• Large bunch of fresh seaweed, well washed

• 3 lobsters, cut in half lengthways

• 6 langoustines

• 1 lemon, cut into 4 wedges

FOR THE HAGGIS BUTTER

• 500g softened salted butter

• 400g haggis, crumbled

• 1 shallot, diced

• Small bunch of flat-leaf parsley, chopped, plus extra sprigs to garnish

1 Place a griddle pan over a medium heat and heat until hot. Alternatively, light your BBQ. When the coals are silvery in colour, it’s ready to cook on.

2 Season the steaks and drizzle a little oil over each side. Place on the griddle pan or BBQ rack and cook for 2-3min. Sprinkle the crumbled stock cube over the uncooked side, then flip over and cook for a further 2min.

3 While the steaks are cooking, mix the butter, haggis, shallot and chopped parsley together in a bowl, seasoning as you go, until combined.

4 Transfer the steaks to a board, dot 1tbsp of the haggis butter onto each one and set aside to rest.

5 Place a large, shallow paella-style pan over a medium heat or onto the BBQ. Pile in the seaweed, then pour in 500ml water. Place the lobster halves on top, cut-side up, smother in the haggis butter and scatter over the parsley sprigs. Cover the pan tightly with foil and let it steam bake for 7min, then peel back the foil, add the langoustines to the pan, replace the foil and cook for a further 3min. 6 To serve, remove the foil, slice the steak and add to the lobster pan, then garnish with the lemon wedges to squeeze over.