Ingredients:
24 Black lip mussels (scrubbed and de-bearded)
2 pinch of saffron strands
1 onion (finely sliced)
1 celery stick (finely sliced)
1 leek (white only, finely sliced)
1cup  white wine
3 cups fish stock
1/2 cup heavy cream

Method:

Place a large heavy based pan over a medium high heat, add the onions, saffron and a drizzle of oil and cook for 5 minutes with a cover over the pan. Add the celery and leeks and cook for 5 more minutes.  Add the white wine and allow to reduce by half 5 min.

Add the mussels and cook till they open — about 2-3 minutes. Add the fish stock and bring to a simmer for 40 minutes.  Add the cream and return to a simmer. Strain soup through a cheesecloth.  Return to the heat and bring to a simmer.  Serve and enjoy!

Ingredients:

To make the lobster:
1 small carrot (pealed and roughly chopped)
1 stick of celery (roughly chopped)
1 onion (roughly chopped)
1 small leek (roughly chopped)
1 1/2 lb  (1/2 per person) lobsters

To make the butter:
3/4 cup butter
1/2 bunch of chives (finely diced)
2 lemons (zest only)
1 tablespoon parsley (finely chopped)

Method:

Preheat oven to 175 c / 350 f degrees. Mix the butter, chives, lemon zest and parsley together with a paddle attachment or hands and put aside. 

In a large heavy based pan place the carrot, celery, onion and leek in water and bring to a very low simmer, turn heat off.  Add the lobsters one at a time and cook for 4 minutes.  Remove the lobsters from the water and allow to rest in a warm place for 5 minutes.
 
Remove the claws from the lobster and using kitchen scissors remove from claw meat and reserve.  Using a large knife split the lobster in half length ways.  Remove the meat from the tails and cut into smaller pieces.  Rinse the lobsters' cavities under running water. 

Place 1 tablespoon of the butter into each lobster shell. Place the lobster meat (tail and claw) on top of the butter and place another table spoon on top. Place in oven and bake for 7 to 10 minutes.  Serve with sliced lemon and enjoy.

Ingredients:
10 oz heavy cream 
5 oz milk 
2 dried chilies (chopped) 
2 tablespoons chocolate flakes 
2 tablespoons of baby marshmallows 
2 tablespoons of croissant croutons 

Method:

In a medium size pan place the cream, milk and dried chili, bring to a gentle simmer and strain. 

Add the cream to the chocolate and stir until the chocolate has melted. 

Pour the soup into 4 bowls.

Garnish with croutons, baby marshmallows and chocolate flakes.   

Back to Recipes Index