Padstow
Cornwall automatically conjures images of sunshine, seafood restaurants, and sandy beaches – and Padstow is the jewel in the crown of this county’s north coast, as well as being one of the UK’s best places to experience British coastal cuisine.
Being a regular to Cornwall and having lived in the West Country for 10 years, I couldn’t wait to find out more about the Cornish Lobster, a shellfish with a great reputation. In the late 1980s and early 1990s, it was noticed that the numbers of the Cornish lobster seemed to be on the decline. To help increase the population, the National Lobster Hatchery (www.nationallobsterhatchery.co.uk) was born and has since helped to add another 70,000 lobsters to the waters around the county.
Although the lobster numbers aren’t yet at the healthiest they could be, the hatchery has been a huge success. Not only has their work increased lobster numbers, but by doing so, it’s helped to sustain the livelihoods of local fishermen, such as Maurice and Steve Murt. My thanks to them for their knowledge, expertise and help.
Cornish Lobster is so good it can be enjoyed very simply, but I wanted to come up with some recipes which really make the most of every part of it- so that nothing is wasted! So I called on good friend John Cooper at Weber, who duly dispatched a fully spammed up bar b q to cook 3 wonderful recipes. Rick & Jill Stein, along with Rupert, Dave, Ed & Stephan, all helped make the short cooking sequence great fun and my thanks, as always, goes out to them.
I’d like to thank a number of people for their help in making this film: www.emmakate2.com
Weber BBQ’s (www.weberbbq.co.uk)
Rick Stein’s Seafood Restaurant (www.rickstein.com)
Woodlands Padstow Country House (http://www.woodlands-padstow.co.uk)
Seafish (seafish.org)
Lobster Pea & Prawn Mayo
Ingredients
- 250ml mayonnaise
- 1 small red chilli seeded and chopped
- 1 small onion, finely chopped
- 1 tsp finely chopped fresh ginger
- 1 tbsp chopped fresh chives
- 2 tbsp chopped fresh coriander
- 2 tbsp Heinz tomato ketchup
- dash of Worcestershire sauce
- 125g prawns
- 100g cooked petit pois peas
- half a lemon
Method
- 6 medium slices white bread
- salt and freshly ground black pepper
- Mix together the mayonnaise, chilli, onion, ginger, chives, coriander, tomato ketchup and a dash of Worcestershire sauce in a large bowl.
- Add the prawns, peas, and lobster mix together, then season with salt and pepper and a little lemon juice to taste.
- Serve the prawn and lobster mayonnaise in a bowl and serve with rice crackers
Lobster Bisque
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 1 garlic clove, finely chopped
- 500g lobster shells
- 2 sprigs fresh tarragon
- 2 tablespoons brandy
- 1 tbsp flour
- 4 tablespoons dry white wine
- 500 ml chicken stock (from a cube is fine
- 100 ml double cream
- pinch paprika
- squeeze lemon juice
- 1 tbsp chopped fresh chives
- salt and freshly ground black pepper
Method
- Heat the oil in a pan and sauté the onion, celery, carrot and garlic for 1-2 minutes until softened but not coloured.
- Increase the heat, add the lobster shells to the pan with the tarragon and cook for another minute or two, stirring.
- Pour in the brandy and wine and allow to reduce right down, then stir in the flour, stock and bring to the boil.
- Turn down the heat and simmer for 20 minutes.
- Strain through a fine sieve, pressing down with the back of a wooden spoon.
- Stir in the cream and add the paprika and lemon juice.
- Season to taste and just heat through.
- Ladle the prawn bisque into warmed bowls and add a tiny sprinkling of chives to each one.
