Ingredients

1-2kg lobster x 10
1 litre Scottish whiskey paste
6x shallots (bruniose)
500g butter (room temp)
3 cloves garlic
200g Douglas fir needles
500ml Kent cider
10 x cox Apple
Borage flowers
200gx peanuts(roasted/blitzed)
Pickle
300ml cider v
150ml cider
50g caster sugar

Method

1. Set your rational to 100.c steam and steam lobster for 7mins and chill over ice
2. Once cold remove claws and body from head. Crack the body and claw meat using a hammer and spoon then set aside in the fridge.
3. Brunoise shallots and sweat in the pan with olive oil and soft till sweet and soft, add finely chopped garlic and sweat for a further 5 mins and add miso paste and chill
4. Douglas fir powder needles place in your oven at 85c for 6 hrs and blend in blender until fine and pass.
5. Douglas fir oil put 250ml of rapeseed oil in the pan with 25g of Douglas fir and infuse on a low heat then pass through muslin. Ideally leave overnight.
6. For the cox apples use a Parisian scoop and pickle them in a cold pickle of vinegar, cider, sugar and leave for 2hrs.
7. Put your room temp butter into kitchen aid with the paddle attachment and whip up the butter and miso Mix until it's pale and white.
8. Skewer the lobster tail, claws and meat on a Douglas fir stick, season with salt and coat in olive oil and BBQ for 2 mins each side then place into pan and add, 100ml cider and miso butter and lightly warm through
9. To serve place into a large serving bowl with the rich butter, flex with Douglas fur powder, blanched sea vegetables, Douglas fur oil, toasted peanuts, lightly blowtorch the pickled apple balls and eat.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.