This recipe is a luxurious interpretation of a classic from Chef Jordan Sclare.
Ingredients
1 x Lobster (600g)
3g Coriander Cress
100g Cooked Macaroni
1.5g Sea Salt
1g Lemon Zest
12g Colston Bassett Stilton
Ingredients – Cheese Sauce
150g Colston Bassett Stilton Chopped
75g Butter
530g Milk
55g Plain Flour
10g Sea Salt
10g Dijon Mustard
0.2 Freshly Milled Black Pepper
Method – Cheese Sauce
1. Melt the butter in the pan.
2. Add the flour and whisk.
3. Heat up the milk and mustard, salt and pepper, then add gradually to the flour butter mix.
4. Whisk until smooth.
5. Add the chopped cheese until melted
Method – To Serve
1. Boil the lobster for 2 minutes.
2. Remove the claws and place back in the pan of water for 3 more minutes.
3. Chill the lobster tail and body in the meantime.
4. Once the claws are cooked, chill them down and then remove the meat from them.
5. Butterfly the lobster and remove the meat.
6. Dice the tail and claw meat (2cm dice) and keep with the shell.
7. Heat the sauce in a pan with the lobster meat.
8. Reheat the pasta in boiling salted water for a few seconds then add this to the sauce.
9. Mix until very hot, place back into the lobster shell, top with the rest of the blue cheese and grill until golden.
10. Serve on the plate top with the coriander, lemon zest.
Jordan Sclare has worked at Gordon Ramsay’s 3 Michelin-Star restaurant in Chelsea and Nobu restaurant. Before taking a role as Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef, bringing the concept over from Paris. Follow him at @Jordansclare
Ingredients
1 x Lobster (600g)
3g Coriander Cress
100g Cooked Macaroni
1.5g Sea Salt
1g Lemon Zest
12g Colston Bassett Stilton
Ingredients – Cheese Sauce
150g Colston Bassett Stilton Chopped
75g Butter
530g Milk
55g Plain Flour
10g Sea Salt
10g Dijon Mustard
0.2 Freshly Milled Black Pepper
Method – Cheese Sauce
1. Melt the butter in the pan.
2. Add the flour and whisk.
3. Heat up the milk and mustard, salt and pepper, then add gradually to the flour butter mix.
4. Whisk until smooth.
5. Add the chopped cheese until melted
Method – To Serve
1. Boil the lobster for 2 minutes.
2. Remove the claws and place back in the pan of water for 3 more minutes.
3. Chill the lobster tail and body in the meantime.
4. Once the claws are cooked, chill them down and then remove the meat from them.
5. Butterfly the lobster and remove the meat.
6. Dice the tail and claw meat (2cm dice) and keep with the shell.
7. Heat the sauce in a pan with the lobster meat.
8. Reheat the pasta in boiling salted water for a few seconds then add this to the sauce.
9. Mix until very hot, place back into the lobster shell, top with the rest of the blue cheese and grill until golden.
10. Serve on the plate top with the coriander, lemon zest.
Jordan Sclare has worked at Gordon Ramsay’s 3 Michelin-Star restaurant in Chelsea and Nobu restaurant. Before taking a role as Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef, bringing the concept over from Paris. Follow him at @Jordansclare
Ingredients
1 x Lobster (600g)
3g Coriander Cress
100g Cooked Macaroni
1.5g Sea Salt
1g Lemon Zest
12g Colston Bassett Stilton
Ingredients – Cheese Sauce
150g Colston Bassett Stilton Chopped
75g Butter
530g Milk
55g Plain Flour
10g Sea Salt
10g Dijon Mustard
0.2 Freshly Milled Black Pepper
Method – Cheese Sauce
1. Melt the butter in the pan.
2. Add the flour and whisk.
3. Heat up the milk and mustard, salt and pepper, then add gradually to the flour butter mix.
4. Whisk until smooth.
5. Add the chopped cheese until melted
Method – To Serve
1. Boil the lobster for 2 minutes.
2. Remove the claws and place back in the pan of water for 3 more minutes.
3. Chill the lobster tail and body in the meantime.
4. Once the claws are cooked, chill them down and then remove the meat from them.
5. Butterfly the lobster and remove the meat.
6. Dice the tail and claw meat (2cm dice) and keep with the shell.
7. Heat the sauce in a pan with the lobster meat.
8. Reheat the pasta in boiling salted water for a few seconds then add this to the sauce.
9. Mix until very hot, place back into the lobster shell, top with the rest of the blue cheese and grill until golden.
10. Serve on the plate top with the coriander, lemon zest.
Jordan Sclare has worked at Gordon Ramsay’s 3 Michelin-Star restaurant in Chelsea and Nobu restaurant. Before taking a role as Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef, bringing the concept over from Paris. Follow him at @Jordansclare
Ingredients
1 x Lobster (600g)
3g Coriander Cress
100g Cooked Macaroni
1.5g Sea Salt
1g Lemon Zest
12g Colston Bassett Stilton
Ingredients – Cheese Sauce
150g Colston Bassett Stilton Chopped
75g Butter
530g Milk
55g Plain Flour
10g Sea Salt
10g Dijon Mustard
0.2 Freshly Milled Black Pepper
Method – Cheese Sauce
1. Melt the butter in the pan.
2. Add the flour and whisk.
3. Heat up the milk and mustard, salt and pepper, then add gradually to the flour butter mix.
4. Whisk until smooth.
5. Add the chopped cheese until melted
Method – To Serve
1. Boil the lobster for 2 minutes.
2. Remove the claws and place back in the pan of water for 3 more minutes.
3. Chill the lobster tail and body in the meantime.
4. Once the claws are cooked, chill them down and then remove the meat from them.
5. Butterfly the lobster and remove the meat.
6. Dice the tail and claw meat (2cm dice) and keep with the shell.
7. Heat the sauce in a pan with the lobster meat.
8. Reheat the pasta in boiling salted water for a few seconds then add this to the sauce.
9. Mix until very hot, place back into the lobster shell, top with the rest of the blue cheese and grill until golden.
10. Serve on the plate top with the coriander, lemon zest.
Jordan Sclare has worked at Gordon Ramsay’s 3 Michelin-Star restaurant in Chelsea and Nobu restaurant. Before taking a role as Executive Head Chef at Chotto Matte, Jordan opened Buddha Bar London, where he worked as Executive Head Chef, bringing the concept over from Paris. Follow him at @Jordansclare