Prep time 30 mins, Cook time 10 mins, Ready in 40 mins
Serves 2
Ingredients
- 1 medium cooked lobster
- 30g butter
- 1 shallot, finely chopped
- 325ml fresh fish stock
- 60ml white wine
- 60ml double cream
- 1/2 teaspoon English mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
- 4 tablespoons freshly grated Parmesan
- Salad – fresh green salad leaves
Method
- Cut the lobster in half lengthways, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
- Melt the butter in a large frying pan over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to the boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven’s grill.
- Place the lobster halves on a grill pan or swiss roll tin, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan over the top.
- Grill for 3 to 4 minutes, just until golden brown. Serve immediately.
San Carlo Restaurant Group’s Chef Consigliere, Italian Celeb Chef Aldo Zilli says:
“At San Carlo in Leicester we’ve created a special dish, Lobster Claudio, in honour of the great man Claudio Ranieri himself, which celebrates his incredible achievements, Italian roots and love of fresh lobster. Lobster Claudio is a half lobster thermidor with a bright and fresh Roma tomato salad. It’s a stunning dish, delicate in flavour and needs nothing more than a simple but delicious fresh salad with great tomatoes and a little torn basil. The secret is in using only the best ingredients – the lobster is now in season, must be as fresh as possible and cooked to perfection. We chose this dish because it’s a fitting tribute to Mr Ranieri, we’re privileged to have served him previously and on Leicester FC’s most historic day of celebrations– as a family owned business, San Carlo has itself grown from a single restaurant in Birmingham in 1992 to one of the leading independently owned restaurant groups with 16 venues across the UK and on the way amassing more than 30 food and drink awards, I think we all share one thing in common as we Italians are well known for it…. passion!”
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The post Aldo Zilli honours fellow Italian Claudio Ranieri with dish named after him appeared first on Hospitality & Catering News.