Serve up some decadence with lobster and Morecambe Bay shrimp. The perfect dish to impress.
Preheat the oven to 200C/180C Fan/Gas 6.
Melt 25g/1oz of butter in a saucepan. Add the shallots and cook until soft but not coloured.
Add the vermouth, bring to the boil then simmer until the volume of the liquid has reduced by two thirds. Add the fish stock and again reduce the volume of liquid by two thirds.
Add the double cream and cook until reduced to a thick sauce consistency. Chop 50g/1¾oz of the shrimps and add to the sauce with 50g/1¾oz butter, stirring well. Add the tomato, parsley and 100g/3½oz whole shrimps, remove from the heat, set aside and keep warm.
For the hash, crush the potatoes and mix in 25g/1oz butter. Stir in the remaining shrimp. Season with salt and pepper. Heat a large frying pan and cook the hash over a medium heat until golden-brown and crispy.
Remove the lobster meat from the shells but keep in shape. Put the lobster meat onto a baking tray with the remaining 100g/3½oz butter, cover with foil and gently reheat in the oven for 2-3 minutes, or until warmed through.
For the salad, mix the mustard, vinegar and oil in a small bowl to make a dressing. Mix the tomato, cucumber and lettuce in bowl. Before serving pour the dressing over the salad.
To serve, place the potato hash on the plate, top with the lobster and spoon over the sauce. Serve the salad alongside.
