Full Flavour Behaviour from Bryn Evans

We’re seeing more and more summerish produce...
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As the sun [very] slowly creeps in we’re seeing more and more summerish produce peeping its head through; British tomatoes, courgettes, asparagus and raspberries all form a part of our wonderful British season.

“…we are mad about fish; no messing about, just simple grilled seafood with a simple garnish.”

As a nation of… [insert own grumpy term here], we sometimes take for granted what our wonderful nation has to offer. Compare our home-grown produce to anywhere else in the world and it still won’t come close. For example, we easily have the best asparagus, potatoes, strawberries, shellfish, lamb, beef, fish and generally vegetables and produce of all types. You see it’s our climate and countryside terrain which suits veg better than most and the temperature of our coastal waters which make ideal homes for lobsters, oyster, scallops, soles and wild bass.

Here at Café Bar & Grill by Michael Caines at Abode we are mad about fish; no messing about, just simple grilled seafood with a simple garnish. We think it’s best that way. A favourite for our customers is the grilled lobster with fries and aioli, really easy to make and a absolute show stopper at the BBQ.

Add these chaps to your new flashy shopping app when your out in the isles!

  • Serves 4
  • 2 whole live lobsters (approx 750g)
  • 1 lemon
  • Mayonnaise
  • Garlic
  • Cayenne pepper
  • Watercress salad

Don’t be put off by the ‘liveness’ of the 2 larrys. Put them in the freezer for 15 minutes until they’re completely docile.

“…for the some of you that don’t venture the adventure of lobsters, pop in and see us and I’ll personally make it for you here, just mention my column.”

Bring a large pot of water to the boil and boil them for about 5 minutes. Take them out and leave to cool.
You see that little cross on the top of their heads? That’s called a bulls eye! Place a sharp knife straight through it and continue to cut through the head of the lobsters. Turn the lobster onto its back and cut right down the centre, splitting it into 2 halves. Carefully scrape the inside of the heads meat out and put aside. You should be left with meat in the tail and claws.

I’ll leave you to follow my steps on perfect chips in the previous issues at this point ;-)

Dab plenty of butter over the lobsters, season and grill for around 5-7 minutes on a high heat. While that’s grilling, finely chop 2 cloves of garlic and mix with some mayonnaise and season.

Serve the lobsters with a watercress salad, aioli mayonnaise, my wonderful chips and big wedge of lemon … Banging!

So, for the some of you that don’t venture the adventure of lobsters, pop in and see us and I’ll personally make it for you here, just mention my column ;-)

Any recipes you would like me to try out and report on or any ideas for next week I’ll gladly post it here for you.

Laters peeps…

Get in touch either on the comments boxes or via twitter @bryntevans01 or @mcatmanchester

FFB!!!

Bryn x

All views expressed are those of the author.

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