Uploaded August 2017 | Updated September 2026, 2 weeks ago
In this video, Ross Bryans of Corrigan's Mayfair shows us his Poached Scottish lobster dish.
Recipe
Poached Scottish lobster, young turnips, pickled pink peppercorns and dulse,
For the lobsters
2x 600-800g Scottish native lobsters.
Court bullion
3 litres of water
2 lemons cut in half
1 onion
3 sticks of celery
1 leek
¼ bunch of Thyme
1 Bay leaf
10 White peppercorns
300ml of white wine vinegar
Start by killing the Lobster by spearing a sharp knife into the head and cutting through.
Separate the claws and tail from the head and remove entrails.
In a boiling court bouillon cook the tails for 3minutes and the claws (depending on the size between 3-5 minutes). Refresh into ice water and allow to cool.
Remove the lobster flesh from the shells, check and remove any cartilage if needed.
Bring the water to the boil and add the vegetables cut into 3-4inch pieces.
Add the vinegar and the lemons and a good pinch of salt.
Add the herbs and peppercorns.
Turnip puree and glazed baby turnips
4 large white turnips
8 uniform baby turnips
300ml of chicken stock
250g of butter
Salt for seasoning
Take the large turnips and peel them, cut into 2inch pieces and sweet in a mediums size sauce pan, gently with no colour for a few seconds. Season with a pinch of salt at this stage.
Pour in 200ml of the chicken stock and 150 g of butter bring to the boil until the stock and the butter emulsify together .cover with parchment paper and cook until very soft.
Drain off any excess liquid and keep on the side. Place the cooked turnips in a food blender and process until smooth and silky. Pass through a strainer.
For the baby turnips, leaving the sprouting top on peel off the skin and trim the top neatly.
Cook In the same process as the large turnips but to a soft bite.
Pickled peppercorn and dulse sauce
1 shallot finely sliced
¼ clove of garlic finely sliced
5 white peppercorns
150ml of white wine
150ml of white wine vinegar
Splash of double cream
250g of diced cold butter
Gently sweet the shallots and garlic in a medium sized sauce pan with no colour.
Crush the peppercorns and add them in.
Add both the white wine and the white wine vinegar and reduce by ¾ .
Add the splash of cream and bring to the boil.
Pass off the shallots in to a clean pan.
Heat the liquid gently and start to whish in the cold butter few pieces at a time until all is mixed in.
Reserve on the side.
Garnish for the sauce
Pickled pink peppercorns
250ml of muscat vinegar
200ml of white wine vinegar
2 star anise
1tsp of mustard seeds
6 cloves
1 Cinnamon stick
200g of pink peppercorns
Put all but the pink peppercorns in to a medium sized sauce pan and bring to the boil. Allow to cool completely with the aromatics in side. When cold strain of the aromatics and add the pink peppercorns. Place the whole thing in to a vac-pac bag and seal on full. Allow 24 hours of marinade before using.
To complete the sauce add a few spoons of the pickled pink peppercorns, an equal amount of chopped fresh dulse seaweed(if you can’t get fresh, use dried but hydrate it first in some look warm water until soft) and a good pinch of freshly chopped dill.
Check the seasoning with salt and fresh squeezed lemon to taste.
In this video, Ross Bryans of Corrigan's Mayfair shows us his Poached Scottish lobster dish.
Recipe
Poached Scottish lobster, young turnips, pickled pink peppercorns and dulse,
For the lobsters
2x 600-800g Scottish native lobsters.
Court bullion
3 litres of water
2 lemons cut in half
1 onion
3 sticks of celery
1 leek
¼ bunch of Thyme
1 Bay leaf
10 White peppercorns
300ml of white wine vinegar
Start by killing the Lobster by spearing a sharp knife into the head and cutting through.
Separate the claws and tail from the head and remove entrails.
In a boiling court bouillon cook the tails for 3minutes and the claws (depending on the size between 3-5 minutes). Refresh into ice water and allow to cool.
Remove the lobster flesh from the shells, check and remove any cartilage if needed.
Bring the water to the boil and add the vegetables cut into 3-4inch pieces.
Add the vinegar and the lemons and a good pinch of salt.
Add the herbs and peppercorns.
Turnip puree and glazed baby turnips
4 large white turnips
8 uniform baby turnips
300ml of chicken stock
250g of butter
Salt for seasoning
Take the large turnips and peel them, cut into 2inch pieces and sweet in a mediums size sauce pan, gently with no colour for a few seconds. Season with a pinch of salt at this stage.
Pour in 200ml of the chicken stock and 150 g of butter bring to the boil until the stock and the butter emulsify together .cover with parchment paper and cook until very soft.
Drain off any excess liquid and keep on the side. Place the cooked turnips in a food blender and process until smooth and silky. Pass through a strainer.
For the baby turnips, leaving the sprouting top on peel off the skin and trim the top neatly.
Cook In the same process as the large turnips but to a soft bite.
Pickled peppercorn and dulse sauce
1 shallot finely sliced
¼ clove of garlic finely sliced
5 white peppercorns
150ml of white wine
150ml of white wine vinegar
Splash of double cream
250g of diced cold butter
Gently sweet the shallots and garlic in a medium sized sauce pan with no colour.
Crush the peppercorns and add them in.
Add both the white wine and the white wine vinegar and reduce by ¾ .
Add the splash of cream and bring to the boil.
Pass off the shallots in to a clean pan.
Heat the liquid gently and start to whish in the cold butter few pieces at a time until all is mixed in.
Reserve on the side.
Garnish for the sauce
Pickled pink peppercorns
250ml of muscat vinegar
200ml of white wine vinegar
2 star anise
1tsp of mustard seeds
6 cloves
1 Cinnamon stick
200g of pink peppercorns
Put all but the pink peppercorns in to a medium sized sauce pan and bring to the boil. Allow to cool completely with the aromatics in side. When cold strain of the aromatics and add the pink peppercorns. Place the whole thing in to a vac-pac bag and seal on full. Allow 24 hours of marinade before using.
To complete the sauce add a few spoons of the pickled pink peppercorns, an equal amount of chopped fresh dulse seaweed(if you can’t get fresh, use dried but hydrate it first in some look warm water until soft) and a good pinch of freshly chopped dill.
Check the seasoning with salt and fresh squeezed lemon to taste.
