RECIPE PROVIDED BY HELEN FULLERTON, CHEF AT THE DOWRY, LERWICK
“There’s simply no better local produce in Shetland than its seafood”
WHEN IT COMES TO SEAFOOD, CHOOSE THE BEST, CHOOSE SHETLAND.
- 1 or 2 small lobsters
- 1 red chilli finely chopped
- fresh ginger around 2cm by 2cm size, peeled and finely chopped
- handful of finely chopped coriander (keep some to sprinkle over finished dish)
- zest and juice from 1 or 2 limes
- 100 ml vegetable oil
- 4 knobs Shetland butter
- Maldon salt
- Lemon and lime mayonnaise
- juice and zest of 1 lemon
- juice and zest of 1 lime
- 6 tablespoons mayonnaise
Bring a pan of water to the boil – place lobster in pan, bring pan back to boil, and boil for 10 minutes.
Remove lobster and set aside to cool.
Meanwhile finely chop all dressing ingredients – place in a bowl with lime juice, zest and vegetable oil. Mix and add salt to taste.
Mix mayonnaise with lemon and lime zest and juice.
Once lobster is cool, cut down the middle from the head to the tail. Remove any green or black waste from the body cavity. Place on grill tray with butter rubbed over flesh. Grill on full for 5 to 8 mins.
Plate and spoon dressing over lobster and sprinkle with coriander and serve with salad and lemon and lime mayonnaise.
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