Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
- 1 cooked lobster
- 200g/7oz cooked chickpeas, drained and rinsed
- 2 lemons, juice only
- 100ml/3½fl oz vegetable stock
- 4 tbsp olive oil, plus extra for drizzling
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 bunches fresh coriander
- ½ bunch fresh mint
- 12 blanched almonds
- 1 garlic clove, chopped
- ¼ broccoli, broken into florets
- ¼ hispi cabbage, leaves separated
- 1 pak choi, leaves separated
- small bunch chard
- ¼ romanesco, broken into florets
- salt and freshly ground black pepper
Method
-
Preheat the oven to 200C/180C Fan/Gas 6. Cut the lobster in half and remove the flesh. Crack the claws to remove the meat. Slice all the flesh.
-
Put half the chickpeas and half the lemon juice in a blender and add enough stock and oil to blend to a smooth paste with a mayonnaise-like texture.
-
Put the remaining chickpeas on a roasting tray, drizzle with more oil and sprinkle with paprika, cumin, salt and pepper. Roast for 20 minutes.
-
Half-fill the lobster shell with the chickpea purée, place the sliced lobster meat on top and drizzle with oil. Cook in a steamer for 5 minutes, until hot through.
-
Blend the coriander, mint, almonds and garlic with the remaining lemon juice and oil plus some seasoning to make a pesto.
-
Blanch the broccoli, cabbage, pak choi, chard and romanesco in a large pan of boiling water for 4–5 minutes, or until just cooked, and remove using a slotted spoon.
-
Serve the steamed lobster with the vegetables and scatter the pesto and roasted chickpeas over the top.
