#NoelByHJ – Mains – Lobster in Crème fraiche

For the main on this Christmas menu I chose to stay away for THE GIANT BIRD (Turkey)… The love of the fowl in this country (UK) is fascinating… People eat chicken throughout the year and at Christmas they want to eat an even bigger variety of the bird… WHY?!It is beyond me! So, of you are tempted to stay away from the fowl too, try the Lobster. Make it a treat… It is annoying to de-shell, but it is worth the bother. I feel the same for potato! So my main is …

Happy Christmas! Lobster & Mash!

Happy Christmas! Lobster & Mash!

Lobster in Crème fraiche Served with Parsnips & Swede mash

Ingredients to serve 2:

  • 2 lobsters from Lidl – £9.98

    Ingredients for the dish

    Ingredients for the dish

  • 50g red onion
  • A handful of parsley – 30p
  • 3 garlic cloves
  • 150g crème fraiche – 52p
  • 300ml stock – made out of the lobster carcasses
  • 25g butter
  • Black pepper
  • Paprika
  • Salt
  • Vegetable oil

For the mash:

  • 500g swede – 30p
  • 300g parsnips – 30p
  • Chopped parsley
  • 25 Butter
  • Salt

Total spend: £11.40p

I think this might be the most expensive dish I have cooked for this blog, but it is Christmas and you are trying to eat something different and having a treat for this one day in the year is very much recommended! Enjoy it!

Method: 

Progression of the lobsters preparation below

HJ's Lobsters The day before cooking.

Defrost the lobsters and deshell them without damaging the shapes too much or you might end up with flakes instead of well-shaped pieces of lobster meat. Be especially careful with the laws as they are the hardest to break without crushing.

Start by separating the tails from the heads, then detach the claws from the heads. Carefully remove the shell from the tail then rinse and score the back of the tail to empty the belly of the lobster.

Once that is done, rinse the lobster tail and feel it all over to make sure that there is no shell debris left. Set aside. Now deshell the laws and carefully remove the meat. Rinse and feel all sides to make sure there is no broken shell left on the meat and set aside.

Repeat all the above with the second lobster. And do not throw away the shells debris

Seasoning the lobster

Seasoning the lobster

nor the heads. Instead, rinse and reserve in bowl with a lid or in a freezer bag.

Returning to the lobster meat: We are going to marinade it overnight.

Place the lobster meat in a bowl with 3 chopped garlic cloves and 25g chopped onion. Add a pinch of paprika, salt and 1 tablespoon of vegetable oil. Mix well and leave in the fridge overnight.

The Next day:

When you are ready to make the sauce, heat a pan with 2 tablespoons of vegetable oilDSC06163 fin, toss fry the lobster shells for 2 minutes, then add the parsley, chopped or whole with the remaining 25g of chopped onion. Toss fry for another 2 minutes before adding 500ml water. Cover the pan and leave to simmer for 10 minutes at high heat then drain using the finest sieve you can find.

Making the stock

Making the stock

The sieve will hold back even the smallest pieces of shell so you won’t find them in the sauce later. Discard the shell and set the stock aside. The stock will be about 300ml.

In a new pan, heat 25g butter and add the lobster and everything that was in the

marinade. Stir fry for 2-3 minutes allowing the onion of the marinade to soften. NowMaking the stock add the 300ml stock prepared previously as well as 150g of crème fraiche, salt & pepper. Stir and allow to simmer for 8-10 minutes. This will give time to the liquid to evaporate and the sauce will become creamier and creamier… as you stir, look out for the sauce sticking to the sides of the pan as an indication that the sauce is getting creamier… as it begins to stick, taste and adjust the seasoning. Before removing from heat.

For the mash:

Peel and cut the swede and parsnips in small pieces.
Place them in a pan with enough salted water to cover the content of the pan. Bring to boil for 10-20 minutes depending on the size of the pieces of vegetables. Both vegetables feel a bit like potato once they are cooked so, keep a closer eye on them after 10 minutes of boiling as you do not want a soggy mash. The vegetables should be cooked, but still firm and mashable.

Once they are cooked, drain and mash either with a potato ricer or simply a potato masher. Add the remaining 25g butter, a pinch of salt, combine and finish with chopped parsley.

Serve hot as suggest with the lobster.

DSC06195 fin Serving suggestionTuck in and enjoy.

PS: Lidl’s Lobsters are pretty well rated by the Daily mail… check out what they said about it here.

Click to see the nibbles & stater from this menu or simply type in #NoelByHJ in the search box.

#NoelByHJ – Christmas boucheés

Noel by HJ Bouchees

Noel by HJ Bouchees

Christmas boucheés

Boucheés are little starters or canapés that can be eaten in one or 2 mouthfuls.

In this set, you will have  salmon, prune, cucumber and paté. The boucheés are detailed below. They are just options that you can offer on your tables. Not all of them will be necessary… the cost for each set varies from £1.00 to £3.00.

The roulés

Les roulés

 The Bacon Prunes

 Ingredients for 10 bacon & prunes.

Prunes 1

Prunes 1

  • 5 bacon slices – 50p
  • 10 pitted prunes – 50p
  • Onion strings
  • 5 tooth picks

Total spend: £1.00

The bacon cost 99p for 10 slices and the prunes cost £1.39 per packs of about 30 units. The left overs can be used for breakfast the next day or for yogurt.

Prunes 2

Prunes 2

Method:

Pre heat the oven at 180°C

Rinse the bacon and slice them length way.

The onion is just to add flavour and it is optional. Cut it as thinly as possible. Set aside.

Now a halved slice of bacon, place on it an onion string, then the prune and roll.

Prunes 3

Prunes 3

Hold with a tooth pick and repeat until all 10 are done. The can be prepared in advance and are best eaten hot.

To cook it, place the prepared prune on a baking tray and cook for 20 minutes at 180°C.

 

Salmon rolls

Ingredients for 8 small rolls.

  • 4 smoked salmon slices – £1.37

    Salmon roll 1

    Salmon roll 1

  • 2 teaspoons full of crème fraiche -10p
  • Hand full of fresh parsley -10p
  • Garlic granules
  • Poppy seeds

 Total spend: £1.57

Method:

Finely chop the small hand off of parley and place it in a bowl. Add two full teaspoons of crème fraiche and sprinkle garlic granules. Mix well.

On flat surface, lie the smoke salmon slice flat, spread on it the crème fraiche mix and roll tightly, then cut in two. Keep on half other roll as it is and cover the other with poppy seeds.

Salmon roll 2

Salmon roll 2

Salmon roll 3

Salmon roll 3

Salmon roll 4

Salmon roll 4

Salmon roll 5

Salmon roll 5

Repeat the process until all 4 slices are done. you should end up with 4 small rolls covered in poppy seeds and 4 plain.

The poppy seeds are just to add crunchiness and a visual variation…

Courgette rolls

Courgette rolls

Courgette rolls

Ingredients for the cucumber roll:

  • ¼ cucumber – 10p
  • Crème fraiche
  • Salt pepper
  • Garlic granules
  • Tooth picks

Total cost: 10p

Method:

Cut a whole cucumber in half (width way) and cut the extremities. Using a mandolin or a potato peeler, slowly cut 4 large, but thin strings of cucumber. Lie them flat.

In a bowl, mix 2 teaspoons of crème fraiche with salt, black pepper and garlic. Stir to mix. Now spread this mix on the cucumber slices and roll, then keep them rolled with tooth pics.

Note the slices must be about 10cm long to have a good roll.

Salmon on Rye

Salmon on Rye

Salmon on rye bread

Ingredients:

  • 2 slice of rye bread – 25p
  • Unsalted butter
  • 3 slices smoked salmon – £1.02
  • Parsley or dill to finish

Total cost: £1.27

Method:

Cut the bread, spread butter and add salmon, then top with herbs. Enjoy.

The last option will just be slices of baguette with Ardennes pate.

Bread cost 25p and pate cost 40p.

Total cost 60p…

And if you don’t like any of the above, you can always buy LIDL’s platter below at £2.99!

LIDL ready platter

LIDL ready platter

Bon Appétit!