As the sun sets on the West coast of Ireland-Salad of seared very thinly sliced Irish beef with lobster mayonnaise,crispy fried capers

I hope you enjoy the photos and recipes I have just published

Now to Ile de Rhe

OLYMPUS DIGITAL CAMEA

one last recipe an old favourite!!

I am sure I gave it too you before…

Salad of seared very thinly sliced Irish beef with lobster mayonnaise,crispy fried capers

 

Serves 4 -6

 

300g fillet of irish beef

Salt

Freshly ground pepper

 

Rub the fillet of beef with olive oil , season the fillet of beef lightly. Heat a frying pan, place in the beef and sear quickly on all sides . Ground more pepper over the filet and roll up in foil. Leave to cool in the fridge .

 

Lobster

Lobster mayonnaise :

1 x 450g lobster , cooked for 7 minutes

 

Sauce

45ml olive oil

30g butter

1 onion chopped

1 stick celery chopped

1 carrot finely chopped

1 clove garlic crushed

the lobster shells, claws and heads ground down lightly

60ml cognac

6dl lobster, fish or light chicken stock

Salt and pepper

 

2 dl mayonnaise

 

Capers , well dried and deep fried just before serving

 

Garnish if desired with purple shiso leaves

 

Method:

Cook  the lobsters in boiling water with a little salt added, (if you have not done this before, look it up in a good cookery book or maybe even online) remove and allow to cool, remove the meat from claws, head and shell and break up the shells . Keep the lobster meat covered to prevent drying out

For the sauce heat the oil in a thick bottomed pan, add the butter, stir in the onion, carrot and celery, allow to colour slightly on a low heat for about 10 minutes stirring well

Add the garlic and the crushed lobster shells and cook for 5 minutes , heat the cognac in a soup ladle and set alight pour over the shells in the pan shaking well.

Add the stock , cover the pan and leave to simmer gentley , for  approx 25 to 30 minutes, sieve and season to taste, reduceer to a thick concentrate.

Add to the mayonnaise season to taste.

 

Make a line of the mayonnaise on each plate, with a spoon.

Cut the meat into thin slices and lay next to the mayonnaise on the plate

Cut the lobster body meat into slices . Place the lobster meat and claws on the meat or the plate, whatever you feel like, sprinkle over the capers .

 

 

Print Friendly, PDF & Email

Comments are closed.