EGGS DRUMKILBO

SERVES 4

3 gelatine leaves

2 x 500g (1lb 2oz) cooked Scottish lobsters

75g (2¾oz) cooked and peeled prawns, plus extra to garnish

3 free-range hard-boiled eggs (or use quail’s eggs) 3 plum tomatoes, peeled, deseeded and diced

100ml (3½fl oz) clear fish stock

100g (3½oz) mayonnaise 25ml (1fl oz) ketchup A splash of anchovy essence or sauce (optional) A splash of

Worcestershire sauce

10g (¼oz) parsley, blanched and chopped Chopped chives

Salt and pepper

Micro herb leaves, for decoration (optional)

Soak the gelatine leaves in icecold water to soften.

Extract the lobster meat and chop this and the prawns into 0.5cm pieces. Place in a large bowl. Dice one of the eggs and add to the shellfish, along with the tomatoes.

Warm the fish stock to just below boiling point. Squeeze dry the soaked gelatine leaves and stir into the stock. When the gelatine is entirely dissolved, remove the stock from the heat.

Mix the mayonnaise, ketchup, anchovy essence (if using), Worcestershire sauce and a third of the fish stock (reserving the remainder for the aspic garnish). Gently fold into the shellfish and egg mixture; add the parsley and chives and adjust the seasoning. Neatly spoon the mixture into individual serving dishes, and smooth with a palette knife.

Chill for 1 hour. Glaze with the remaining aspic (gelatine-stock mixture). Return to the fridge to set the glaze. Before serving, decorate with the remaining hard-boiled eggs, either sliced or halved (or halved quail’s eggs, if using), the extra prawns and herb leaves, if liked.