Our Lobster Salad, from the Raw Bar at The Princess Royal, is something of a favourite. Always on our specials board when we have lobster in, it’s pretty special. For those wanting to create it at home there are many elements to it so takes a bit of time but worth the effort we think. Or you can always just pull up a stool at our Raw Bar and tuck in.
200g cooked Lobster (method included)
100g Saffron Aoili (ingredients and method included)
300g Cherry Tomatoes
100g Pickled fennel (method included)
1 bunch picked marjoram
50g Sourdough breadcrumbs
5g Fennel seeds
1 Head Raddiccio
2 Lemon
200ml Olive Oil
10g Dijon Mustard
1 Egg
100ml Vegetable Oil
2g Saffron
White Wine Vinegar
1 bulb Garlic
50g Butter
50g Sugar
1 bunch Rosemary
Lobster
Cook your live Lobster in boiling water seasoned with salt, vinegar, bay leafs, and lemon.
Cook for 7 minutes, peel and cut into nice diced pieces.
Leave to cool and marinate with Olive Oil and Lemon juice before serving.
Saffron Aioli
Soak the saffron in a tbls of vinegar
Whip 1 egg yolk with the Dijon mustard and a little dash of vinegar and salt until fluffy.
Slowly add oil while whisking until it thickens to the right consistency.
Add the saffron (drained) and whisk it into the aioli, and season with 1 grated clove of garlic and salt.
Fennel Bread Crumbs
Bring a frying pan up to heat and toast the fennel seeds quickly.
Add the butter until it almost goes brown.
Turn the heat down and add the breadcrumbs, cook slowly until golden.
Leave to dry on a piece of kitchen towel.
Confit tomato
Bring vegetable oil to a boil with a few cloves of garlic and a few sprigs of rosemary.
Add the cherry tomatoes cut in half.
Take it of the heat and leave to cool
Strain the tomatoes (keep the oil for next stage)
Pickled Fennel
Slice the fennel whole very thin preferably on a mandolin.
Bring equal parts water, sugar and vinegar to a boil. Leave to cool.
Let the sliced vinegar rest in the liquid for at least 1 hour before serving.
Assembling the salad
Spoon 3-4 teaspoons of aioli in separate areas of 2 plates and then take all the elements of the salad and arrange over the plates according to the quantities in the ingredients list. Finally drizzle a small amount of the reserved confit tomato oil over the salad and serve.
Introducing Sang de Boeuf from @edwardbulmerpaint
In the fireplace room at @theorangepublichouse, @georgie_pearman chose the colour Sang de Boeuf, a rich, browny-red tone that translates from French to ‘Bull’s Blood’ or ‘Ox Blood.’ Historically, this colour was created using actual bull`s blood, but Edward Bulmer Natural Paint replicates the effect with a sustainable blend of red oxide and yellow ochre.
The good weather is on the way. Time to get planning your weekend in the sun! #CH # #CubittHouse
For the main bar area at The Orange, @georgie_pearman chose the colour ‘Clove’ created by interior designer Edward Bulmer. A spicy warm beige packed full of natural pigments to heat it up and really wrap the colour around the space.
This complex and grounding neutral perfectly complements the convivial atmosphere of the pub’s central space.
Visit @theorangepublichouse the next time you’re in Belgravia and step into the ambience of Clove #CubittHouse #LondonPubs
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10 Motcomb Street, Belgravia, London SW1X 8LA
Company No. 05399542
