Lobster Panna Cotta Recipe Lake Country House Hotel

Lobster Panna Cotta

2 Lobsters (500g -750g each)
½ Bottle of Madeira
1lt Double Cream
250ml Chicken Stock
1 Bay Leaf
Mirepoix of Vegetables (carrot, celery, onion, garlic &leek)
250g Fresh Chopped Tomatoes
4 Leaves of Bronze Leaf Gelatine

Blanch the lobsters for 5 minutes and refresh. Remove the meat and reserve
Roast the shells & mirepoix; add the Madeira. Reduce to a glaze
Add the chicken stock reduce by ½, add the cream and cook for 5 minutes & pass
Dissolve the soaked Gelatine, pour into moulds and refrigerate

Confit Fennel

1 Fennel Bulb
Olive Oil
3 Cloves of Garlic

Cut the fennel bulb into strips and place in a pan and cover with olive oil
Cut the garlic in half and add it to the oil along with the star anise
Put on a medium heat and leave to simmer until tender

Mango Coulis

250g Mango
300ml Water
50g Sugar

Peel and cut the mango into smallish pieces place in a pan along with other ingredients
Cook until soft, then blend and pass

Caramelised Apple

Diced Granny Smith Apples
Caster Sugar

Peel and dice the apples. Put the apple s in a large bowl and coat in sugar
Place a non stick pan on a high heat
Once the pan is extremely hot drop in the apples, they should caramelise almost instantly
Toss the apples in the pan until they are uniform in colour

To Serve

Poach the reserved lobster meat in a little butter, star anise and ginger for 5 minutes.
Dip the panna cotta in a little hot water to release it from the mould
Prepare a salad with the fennel, apple and rocket. Dress with a little vinaigrette
Arrange the lobster and salad on the plate along with the panna cotta