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Gordon Ramsay's Tartare of Scallops and Oscietra

Serves 1

2-3tbs scallop tartare
1tbs Oscietra
cucumber garnish
2-3tbs tomato consommé


Cover a tray with a sheet of baking parchment.Put a 4cm or 5cm hoop on it. Fill with tartare, leaving just enough space to top up with caviar. Leave in the coldest part of the fridge to firm up - not less than 30 minutes.
Arrange a crown of cucumber slices on the plate. Carefully, remove the tartare from the hoop, so it stands inthe middle of the cucumber. Spoon chilled consommé around it.
For the scallop tartare
10 to 12 large scallops, white meat only(depending on size,this will make aboutsix portions)
80g mascarpone
80g Oscietra
4-5tbs chopped chervil
Squeeze of lemonjuice


Cut the scallops into1cm cubes (macédoine). Bind with mascarpone. Stir in the caviar and check the seasoning.Stir in the chervil. Add a small squeeze of lemon juice, but go easy because it can oxidise the caviar.
For the cucumber garnish
1 peeled, halved and seeded cucumber, about six servings
Slice the cucumber into half rings (2mm) sprinkle with salt, put them in a colander to drain and leave in the freezer for 30 minutes. Rinse and pat dry.
For the tomato consommé (makes about two litres)
750g fine mirepoix (carrot, onion, leek, celery, garlic, basil stalks)
60ml olive oil
3kg seeded plum tomatoes
Sugar (optional)
60g beaten egg white
Salt and pepper
Sweat 500g mirepoix in olive oil until softened. Add the chopped tomatoes, thyme (and sugar if they are quite acid) boil, and stew 20 minutes until soft. Strain through a sieve, but don't force the vegetables through it. Cool.
Whisk the remaining mirepoix with egg white. Add the tomato broth. Transfer to a clean pan. Heat to a slow simmer and cook out for 30 minutes. Strain the clarified consommé through muslin. Check the seasoning and chill.

Jeremy Lee - Simple roast lobster with fresh aïoli

Roast lobster with aioli
Serves 2
For the lobster:
1 x 500g live Dorset or Scottish lobster
a drizzle of good olive oil
a glug of white wine
a teaspoon of very mild fresh thyme, optional
a lemon, to serve

For the aioli:
2 or 3 cloves of garlic, peeled with any green bits removed
a squeeze of lemon juice
scant tsp Dijon mustard
2 egg yolks
approx 8 tsp very good olive oil

How to make Roast Lobster with Aioli:

Purists tend to make aïoli in a pestle and mortar - this is up to you. Bash the garlic up with the lemon juice and mustard - remember you don't want to actually taste the mustard, so don't overdo it. Whisk in the egg yolks gently but thoroughly.

Start adding the oil very slowly and whisking as you go - be careful as aïoli is very prone to misbehaviour. If it seems too thick, add some more oil very gradually. If the mix separates then whisk up another yolk with some lemon juice in another bowl and add the split mixture to it, whisking as you pour. If all else fails, add a splash of boiling water and whisk again.

Preheat the oven to 220C/gas 7. Don't try to cook a lobster that is much over 500g as they tend to be tough, as do the Canadian varieties. Split the lobster briskly straight through the head and body with a knife so as to minimise needless suffering. Remove the stomach sac from the head and any gritty bits you can see. Cut off the legs and crack the shells slightly with the handle of the knife. Place the legs in a roasting pan, and the body on top, cut-flesh-side up. Drizzle over a splash of olive oil, season and add the wine. If you wish, sprinkle on a tiny bit of thyme but this is very much optional and if it's at all strong don't use any. Cover the pan and blast in the oven for 8 or 9 minutes. Once cooked, lift the lobster out of the pan carefully, and deftly slide the whole thing on a plate. Scoop up the pan juices and pour on top, with lemon juice to taste. Serve with the aïoli and a green salad perhaps, or some chips.

Recipe by Jeremy Lee, head chef at the Blueprint Cafe