Foodies blog

Recipes

Heritage tomatoes, lobster, tomato & coriander tea by Nathan Eades of Simpsons

Serves 4

 

1 lobster

2 plum tomatoes, blached and cut for concasse

1 tsp finely chopped chives

4 Westlands Wow heritage tomatoes, blanched

½ banana shallot, sliced thinly

1 tsp white balsamic vinegar

1 tsp rapeseed oil

Flowers and coriander, to garnish

 

For the broth

8 beef tomatoes

1 tbsp fennel seeds

1 tbsp coriander seeds

1 tbsp tomato powder

1 tbsp dried shrimp

 

For the emulsion (makes extra)

4 plum tomatoes

Grapeseed oil

 

To make the broth, cut the beef tomatoes into four and put them through a juicer, discarding the pulp. Add to a pot and gently heat. Pass through a muslin cloth and chill.

Toast the coriander and fennel seeds in a dry pan then add the shrimp and tomato powder. Blend until the mixture resembles coarse sea salt. Once the broth is cold, season with the spice mix to taste.

 

Steam the lobster whole for 8 minutes. Refresh and remove the claw, tail and knuckle meat. Chop the the lobster knuckle meat and add to a bowl with the 2 plum tomatoes and chives. Dress with lemon oil and season with salt and place on a cracker.

 

For the lobster salad, cut the claw and tail meat into chunks. Add to a bowl with the heritage tomatoes and shallot and season with salt, vinegar and oil. Place a few dots of tomato emulsion around the salad and add 4-5 chunks of lobster around the tomatoes. Drizzle with dill oil and garnish with flowers and coriander. Repeat with the next 3 plates.

 

Once the salad has been eaten, pour 50ml of the tomato broth per person into the bowl, swill around and slurp from the bowl.

Next Event

Tatton Park  13th, 14th & 15th July 2018

 

Tatton Park, CHESHIRE

Foodies Festival, the UK’s biggest food festival, returns to Tatton Park, Cheshire.

Watch MasterChef Winner 2018 Kenny Tutt baking live in The Cake & Bake Theatre and Channel 4’s Sunday Brunch Host Simon Rimmer cooking live in The Chefs Theatre. Meet Great British Menu Winner Adam Reid, well renowned chefs Gary Usher & Robert Victor Yu and top local chefs cooking their signature recipes in the Stoves Chefs Theatre.

Book now to see Headliners TOPLOADER & THE HOOSIERS performing on Friday 13th July and DODGY playing live on Saturday 14th July at Tatton Park Foodies Festival and have a great day out with friends!

Feast in the Street Food Avenue; learn to bake in the Cake and Bake Theatre; enjoy afternoon tea in the Vintage Tea Tent; taste wine, champagne and craft beer in the Drinks Theatre; buy from local producers in the Artisan Market; kids enjoy the Childrens Cookery Theatre; live music on the Live Music Stage; enter the Chilli Eating Competition; refreshing cocktails from the Bar Bus and Pimms Teapot and have a fun day out in the VIP experience.

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