Recipe is a hit at Cromer and Sheringham Crab and Lobster Festival

22 May 2013
Zanny chef, Andreas, from Constantia Cottage Restaurant caused a bit of a stir while demonstrating how to cook a lobster seafood extravaganza, at this years Cromer and Sheringham Crab and Lobster Festival. He prepared his own creation called 'Lobster Seafood Sizzle' and there were a few surprises in store as he cooked to 'Zorba The Greek' The performance climaxed when he burst into dance on stage with two unsuspecting organizers of the event! The dish comprised of:


One whole fresh Lobster
Sliced squid
Dry white wine
Fresh mint
Virgin olive oil
Fresh Asparagus

Firstly, cut the lobster in half and separate the brown meat from the white simultaneously doing the same with the crab. Finely chop the onions, crush 2 cloves of garlic and add to virgin olive oil in the pan on low heat, stirring with wooden spoon. Place the brown meat from the crab and lobster into the pan continuously stirring. add fresh mint and tarragon into the mixture and add a splash of dry white wine, leave to simmer for a few minutes.

The next step is to place asparagus in boiling water adding pepper salt to taste. In another frying pan add the white meat from the crab and lobster, scallops and prawns in olive oil on low heat, touch of dry white wine, a clove of crushed garlic and some fresh tarragon.

Meanwhile cover the lobster claws in flour and deep fry until crisp. place them to one side for later on. Keep stirring the ingredients in the other two frying pans - Tilt the pan containing the white meat and light it with a splash of brandy, not too much! Pour the white meat into the empty lobster shells and place the fried claws at the top end of the lobster. Remove the asparagus and place them on the side of the plate. when the brown meat is nicely bubbling pour it in the middle of the plate in between the lobster shells, the dish is ready!
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