Cornish lobster with a lively, fresh tomato vierge

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per serving

1 lobster approximately 800 – 1000g
6 large tomatoes
½ tsp caster sugar
½ tsp good white wine vinegar
250ml olive oil
chopped basil or chives[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]

Serves 2

Head Chef Richard James is always fully stocked with a variety of local, line caught fish, and Cornish lobster is on the menu every night in the Quarterdeck Restaurant. What’s more, it’s not unusual for guests to bring him their own catches, ‘discovered’ in lobster pots whilst taking the hotel dinghy out for jaunt. Now that’s “proper prov’nance” for you – as the Cornish would say! So here’s his suggestion …

Blanch the tomatoes by cross-scoring the tops before dropping into boiling water for just 10 seconds. Remove, and immediately place in iced water to facilitate removing the skins easily. Once skinned, cut in half, cut away the white top disc and take out the seeds, which should be kept to one side with the skins. Dice the halved tomatoes. Put the skins, the seeds, the sugar and the vinegar into a small saucepan and cook on a low heat until all the liquid has gone. Push through a sieve and add the olive oil, diced tomatoes and chopped chives or basil. Mix together to form the vierge.

Place the lobster into boiling water and cook for 10 minutes. Take out and leave to cool before cutting in half with a sharp knife. De-vein the tail and crack the claws – a household rolling pin in a dishcloth is good for this task if there is no chef’s hammer to hand.

Place the lobster halves on a plate, scatter the tomato vierge over the top and serve with salad leaves and Cornish new potatoes.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]