LOBSTER FRENCH TOAST – GREY GOOSE

PREPARATION TIME: 30-40 MINUTES | COOKING TIME: 20 MINUTES

INGREDIENTS:
FRENCH TOAST -
4 EGGS – CLARENCE COURT COTSWOLD EGGS (FOR EXTRA RICHNESS OF COLOUR)
GENEROUS SPLASH OF FULL FAT MILK
1 HEAPED TBSP OF PLAIN FLOUR
½ A VANILLA POD
SQUEEZE OF HONEY
3 SPRIGS OF THYME – LEAVES REMOVED AND ADDED
TIGER LOAF – THICKLY CUT ON A SLIGHT DIAGONAL
OLIVE OIL/RAPESEED OIL FOR FRYING

1 FRESH LOBSTER
SWEET PICKLED FENNEL
1 MEDIUM SIZED BULB OF FENNEL – FINELY SLICED /MANDOLIN
500ML CIDER VINEGAR
50G SUGAR
1TSP MUSTARD SEEDS
1 TSP ALLSPICE BERRIES
2 STAR ANISE
1 TSP PEPPERCORNS
ZEST OF HALF AN ORANGE
ZEST OF HALF A LEMON

PAPRIKA & DIJON MAYONNAISE
2 LARGE FREE-RANGE EGG YOLKS (CLARENCE COURT)
1 ½ TSP DIJON MUSTARD
1 TBSP WHITE WINE VINEGAR
½ TSP SEA SALT FLAKES
1 ½ TBSP LEMON JUICE
450 ML OLIVE OIL/RAPESEED OIL
1 HEAPED TSP SMOKED PAPRIKA

LOBSTER-
PLACE IN THE FREEZER FOR 15 MINUTES OR WHILE YOU BRING A LARGE PAN OF SALTED WATER TO THE BOIL (BIG ENOUGH FOR THE WATER TO COVER THE WHOLE LOBSTER) | ONCE BOILING ADD THE LOBSTER AND COOK FOR 20 MINUTES, REMOVE AND ALLOW TO COOL SLIGHTLY SO YOU CAN HANDLE IT. YOU CAN EITHER CUT THE LOBSTER IN HALF LENGTHWAYS OR BEGIN BY BREAKING OFF THE TAIL AND REMOVING ALL MEAT FROM THERE FIRST | THE CLAWS CAN THEN BE SNAPPED OFF AND USING A LOBSTER/CRAB CRACKER OR SHARP KNIFE YOU CAN CUT OPEN THE CLAWS AND PULL THE MEAT FROM THEM TOO

SWEET PICKLED FENNEL-
COMBINE ALL INGREDIENTS, BRING ALMOST TO THE BOIL AND ONCE SUGAR HAS DISSOLVED ALLOW TO COOL | ADD FENNEL AND ALLOW TO MARINATE FOR AT LEAST AN HOUR OR STORE IN STERILISED JARS UNTIL READY TO USE.

PAPRIKA AND DIJON MAYONNAISE-
WHISK EGG YOLKS THEN ADD IN MUSTARD | NEXT START TO ADD IN THE OIL, WHISKING UNTIL IT BEGINS TO THICKEN | ONCE YOU’VE ADDED 2/3 OF THE OIL ADD IN THE WHITE WINE VINEGAR THEN CONTINUE WHISK IN THE REMAINING OIL. FINISH WITH LEMON JUICE, PAPRIKA AND SEASON TO YOUR TASTE.

FRENCH TOAST –
COMBINE ALL INGREDIENTS AND SOAK BREAD FOR 3-4 MINUTES ON BOTH SIDES | HEAT FRYING PAN WITH GENEROUS GLUG OF OIL AND FRY OVER A MEDIUM HEAT UNTIL GOLDEN ON BOTH SIDES ENSURING THAT YOU COOK IT FOR LONG ENOUGH THAT IT’S COOKED THROUGH. SERVE HOT