Eastington@Paddington

inspired by the #seafood_network. https://www.instagram.com/p/C05JgiWswjI/

Lobster removed from the shell and sous vide at 54C for 30minutes with garlic butter and salt.

The shells and cuttings went into a vegetable stock. (I didn’t use a seafood stock as I wanted the flavour to be about the lobster).

The Risotto was just shallots, garlic, arborio rice, lobster stock, mascarpone cream and Parmigiano-Reggiano, and a surplus scallop.

The North Atlantic Sea Scallops were sous vide at 51C for 20 minutes with butter and salt, and then pan fried in burnt butter.

Tomatoes baked in the oven at 175C for 30 minutes and then plated up.