Every single time, when I think of seafood (crabs in particular), I feel that I have to break out in song. Usually it’s to the sound of ‘Under the Sea’ where I do my best Sebastian Jamaican accent.
When I think of fish, I tend to sing ‘Les Poissons’ (again from Little Mermaid if you haven’t figured out by now *Oh Hai, Hannah!*).
So when The Boy and I were scouting for produce one day at the markets and came across a happy looking lobster which he wanted to cook with, I said, “Sacre bleu!” and off we went.
It was my very first time using lobster and I had no idea how I would prepare it for The Boy, let alone pull the flesh out in its entirety.
Thank goodness for YouTube! I do the prepping and my man does the plating.
As you read this post, I strongly recommend listening to The Little Mermaid’s soundtrack, particularly the first two songs.
This dish was inspired by Rene Redzepi and in particular to a Noma dish which we were lucky enough to taste in 2012. It’s a completely different take using a different main ingredient (and then some), but all in all, I think The Boy once again did a smashing job with this.
“Arrr!! What are you looking at? I’ll throw you into the ocean with my pincers!”, Lobster 2013.
Oh, and we also bought a new plate which is so pretty and shiny!
The components for this ocean inspired dish are:
- Purple Congo Potatoes
- Elderflower & Dill Cream
- Beach Bananas
- Snow Pea Tendrils
- Shiso Oil
So what do you think? Does this make you feel happy?
“Life is the bubbles! Under the sea!” 🙂