Scottish Lobster with mussels by Jeff Bland
I’ve been lobster fishing off the Hebridean
island of Tiree and it’s fantastic to see the creatures from the moment they come out of the water — they are incredibly beautiful, shiny and black. I truly believe that Scottish lobsters are the best in the world due to the extremely low temperatures, and with them being so delicious, you can enhance the flavours in the kitchen with some simple ingredients. Serves 2.
1 kg Scottish lobster
500g mussels (I use Loch Fyne)
250g leeks
250g wild or cultivated mushrooms
10 Ayrshire potatoes
1 glass white wine
¼ l fish stock
100g butter
50g chopped shallots
Remove the coral from the head of the lobster. Cook lobster in boiling salted water for eight minutes, then remove from shell.
Steam mussels in the shell with shallots, white wine and fish stock; then sieve the juice from mussels, and remove shells.
Poach the potatoes for 15 minutes. Cut leek into strips and half the mushrooms or break into smaller pieces.
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