As the summer warms the British waters, our native lobsters get livelier, and move into shallow waters where they are easier to get hold off and they have more energy to clamber into pots.
Lobster numbers are down in historic numbers. In Jersey they were once fed to workers and there are records of skilled workers demanding to befed lobster no more than twice a week. Conservation methods have greatlyimproved and a practice called 'V' notching (cutting a V in the lobster’s tail that takes two years to grow out) identifies egg-bearing females that should be left to release their young and grow.
Furthermore, lobster populations have been boosted by the over fishing of some fish, such as cod, which feed on young lobsters. Whilst it is rare to find lobsters of a meter in length and 20kg, they are being lookedafter with a stable population.
This is a my favourite way to enjoy lobster. Best served with fresh new potatoes and mayonnaise.
Ingredients
2 x freshly cooked lobsters, halved.
Fennel Salad
1 x bulb of fennel
Handful of fresh tarragon, finely chopped.
Handful of fresh dill, finely chopped.
1 x lime
Slosh of olive oil
Salt and pepper
Chunky Guacamole
1 x avocado
½ red onion, finely diced
1 x red chilli, de-seeded and diced,
1 x tsp crème fraiche
1 tsp fresh coriander, chopped
1 x lime
Salt and pepper
Method
Start with the fennel salad. Use a mandolin or sharp knife to finely slice the fennel. Put in a bowl and add the herbs and lime. Season with salt and pepper and the olive oil. Leave to infuse until you are ready.
Next, make the guacamole, roughly mash the avocado then add the red onion, chilli, crème fraiche, coriander, salt and pepper. Finish with the juice of the lime to taste.
Remove all of the flesh from the cooked body and tail. Crack the claws and extract all of the flesh. Return to the shell with the claw on top.
To finish, place half a lobster on each dish and accompany with a pile of marinated fennel and a generous spoonful of guacamole.
Serve with new potatoes and mayonnaise.
