Lobster and Sea Bream Recipe by Noel McMeel with Wine Pairing
This is one dish that I love. Of course it has to have lobster in it! Most chefs that think they are snobs will love this dish.
– 4 fillets sea bream, skin on (scaled)
– 1 tablespoon extra virgin olive oil + extra to finish
– juice of 1/2 lemon
– sea salt and freshly ground pepper to taste
– 1 lobster
– 2 litres boiling salted water
– 500g melted butter
– 1 medium squid, cleaned and sliced
– 2 limes
– extra-virgin olive oil
– 1/2 teaspoon salt
– 1 1/2 cups orange juice
– 2 tablespoons sugar
– ½ pt heavy cream
– 1/2 lemon
– 1 1/2 sheets gelatine
– ½ litre white wine
– 1 litre water
– 2 tbspns white vinegar
– 3 stalks celery, roughly chopped
– 1 carrot, peeled and roughly chopped
– 1 leek, rinsed and roughly chopped
– 1 yellow onion, peeled and roughly chopped
– 2 cloves garlic
– 1 fennel bulb, roots and green top cut off, sliced in thick wedges
1. Bring a very large saucepan of salted water to the boil.
2. Using long tongs, quickly but carefully lower live lobsters into the boiling water.
3. Simmer for about 10 minutes, or until lobsters are bright red. Remove and leave to cool.
4. Cut each sea bream fillet on top of the skin, 3 times with a sharp knife (this allows the heat to penetrate more easily). Season with 4 pinches of salt and 2 pinches of pepper.
5. Over a high heat, in a large, ovenproof frying pan, heat the oil.
6. Sear the fillets on the flesh side for 30-40 seconds in the hot olive oil.
7. Turn the fillets over and cook for 2-3 minutes.
8. Transfer to the oven and cook for 2-3 minutes longer, depending on thickness.
9. Taste and correct the seasoning, if necessary, then sprinkle the lemon juice over the fillets.
10. Bring all court bouillon ingredients to a boil in a medium sauce pan, lower to a simmer, and cook 15 to 20 minutes.
11. Place squid in medium saucepan and strain hot court bouillon over it.
12. Turn heat on low so that liquid steams but does not simmer, for 1 minute.
13. Taste a squid ring: it should be just opaque and tender. If still chewy and translucent, cook for another 30 seconds to 1 minute but no longer.
14. Add the asparagus into your stock for less than 1 minute.
15. For the citrus foam, combine orange juice and sugar and reduce over medium heat by half.
16. Add the juice of half lemon.
17. Place the gelatine in cold water until soft, about 5 minutes, then squeeze gently to remove excess water and add to warm juice reduction.
18. Add juice to heavy cream and strain through a sieve.
19. Shake and refrigerate for 2-4 hours before using. I use it in a thermo pack but when using it you can add it to a blender and mix for 1-2 minutes, and always make sure that the foam is warm when serving.
20. To serve, put all of the ingredients neatly onto a warm serving bowl and pour foam around the sides of the fish.
Our recommended Wine Pairing for this Recipe
Lanson Black Label NV €34.99 for January
Chardonnay, Pinot Meunier, Pinot Noir
As you are having Lobster, you really should indulge and add a nice bottle of champagne. Aged for three years this toasty number will really work well.
This champagne has a great nose with aromas of toasted nuts, blackcurrants and beautiful floral notes.
The aromas flow onto the palate with a great mouse. The toasted notes mingle gently with delicate honey notes.
This champagne has the body to match the weight of the dish as well as the flavours complementing the sweet fresh fish.
Available from O’Brien’s Wines Nationwide or Online.
Noel is the Executive Head Chef at the five star Lough Erne Resort in Co. Fermanagh. He has worked in some of the top restaurants in the world alongside renowned chefs Paul Rankin, Jean-Louis Palladin and Alice Waters. After working all over Northern Ireland and opening his own restaurant, Trompets, Noel spent seven years as Executive Head Chef at Castle Leslie, Co. Monaghan before moving to Lough Erne.
The resort offers a variety of innovative dining experiences, all of which have quality and authenticity at their heart. From the award winning Catalina Restaurant to the Loughside Bar & Grill, Noel and his team cater to all dining needs. The innovative Halfway House offers light bites to golfers enjoying the Nick Faldo course and a range of Afternoon Teas are available in the Blarney Bar.
Noel’s philosophy at Lough Erne is about finding the very best local ingredients and letting the natural flavour of the food shine through simple cooking. His commitment to supporting local farms and producers has established Noel as a hero of the Northern Irish food industry.