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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 7 Uel and Shannelle: Grilled Lobster with Pumpkin Dipping Soup and Pancetta Crisp


Catch Uel and Shannelle on TV2's My Kitchen Rules

Prep:   30 mins                      

Cook:  45 mins                      

Serves: 4

 

Ingredients

  • 1 potato, peeled, chopped coarsely
  • 500g pumpkin, peeled, chopped coarsely
  • 2 slices pancetta, halved
  • 4 lobster tails in shells
  • juice of 1 lemon

Chorizo Stock

  • 1 chorizo sausage, finely chopped
  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1/2 tsp smoked paprika
  • 1 bay leaf
  • 1 litre vegetable stock

Butter Sauce

  • 125g butter
  • 1 small onion, chopped finely
  • 1 clove garlic, chopped finely
  • 125ml (1/2 cup) white wine
  • 1 bay leaf
  • 1 tbs finely chopped parsley

 

Method

  1. To make the chorizo stock, heat a medium saucepan over medium-low heat. Add chorizo and cook stirring occasionally until fat has melted and chorizo is lightly browned. Add onion, garlic and paprika and cook until soft. Add bay leaf and stock. Simmer, uncovered, until reduced by half. Strain and return stock to saucepan. Discard solids.
  2. Add potato and pumpkin. Simmer, covered, until tender. Blend until smooth. Season.
  3. To make the sauce, melt butter in a small saucepan over medium-low heat. Add onion and garlic. Cook over low heat, without colouring, until soft and translucent. Stir in wine and bay leaf. Simmer until reduced slightly. Stir in parsley. Season. Remove from heat and set aside.
  4. Heat a lightly oiled chargrill pan or barbecue. Cook pancetta on both sides until crisp. Cool and break into shards.
  5. Season cut side of lobster tails and brush with butter sauce. Cook flesh-side down for about 3 minutes. Turn and cook for a further 3-5 minutes or until just cooked through, basting frequently with sauce throughout. Squeeze lemon over lobster and remove from shell. Slice thickly.
  6. Garnish lobster slices with chives. Serve with soup and pancetta.

 

Tips

  • You can use fresh or frozen lobster tails for this dish.
  • Serve any leftover butter sauce in a jug for guests to help themselves.
  • If preferred, you could leave the chorizo stock unstrained for a chunkier soup texture. For a richer soup, you could add a little cream.
  • We served the elements of this dish separately, however you could serve the soup in a bowl with the lobster stacked in the centre, topped with the pancetta.
  • This chorizo stock would also be great for the base of a lentil soup.

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