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Food

Heston’s BBQ Lobster Roll Recipe

Preparation time
Cooking time
Serves
4

Ingredients

For the pickled lemons

  • 80g Chardonnay vinegar
  • 40g golden caster sugar
  • 2 lemons, finely sliced 1mm

For the vanilla mayonnaise

  • 3 egg yolks
  • 1 egg white
  • 10g white wine vinegar
  • 1 tsp Dijon mustard
  • 1g vanilla seeds
  • 100g grapeseed oil
  • salt, to taste

To finish the lobster roll

  • ¼ cucumber, peeled, seeded and finely diced
  • 100g reserved pickling juice from lemons
  • 1 live lobster (600g)
  • lemon
  • salt
  • 1 tsp chives
  • 25g celery, finely diced
  • 80g reserved vanilla mayonnaise
  • 1 tsp reserved drained pickled lemon, chopped
  • grapeseed oil, for frying
  • handful sliced onions
  • 4 brioche hot dog buns

Method

  1. To pickle the lemons, place 125g water into a pan and add the Chardonnay vinegar and the sugar.
  2. Gently heat and stir until the sugar has dissolved. Remove from the heat and set aside to cool.
  3. Add the sliced lemons to the cooled pickling juice and leave for a minimum of 24 hours before using.
  4. This yields more pickled lemons than needed is needed for this recipe, but it stores well in the fridge.
  5. For the vanilla mayonnaise, whisk the egg yolks, egg white, vinegar, mustard and vanilla seeds together in a bowl. Slowly add the grapeseed oil, whisking continuously until mixture has emulsified. Season with salt.
  6. Place finely diced cucumber into pickling liquid. Leave in fridge for a few hours.
  7. To finish the dish, prep the lobster by plunging a pointed sharp knife through the head. Remove the claws and the tail. Place the claws and tail into boiling water for 5 minutes but remove the tail after 2 minutes. Plunge into a bowl of iced water.
  8. Crack the claw shells and remove all bone including the cartilage inside the claw. Cut your tail with a sharp knife down the middle lengthways.
  9. The lobster will only be partially cooked on the outside, so finish cooking on a hot BBQ. The claws will take approximately 5 minutes and the tail approximately 8-10 minutes. Cook on all sides, then remove from the grill and season with some lemon juice and salt.
  10. Chop the lobster into smaller chunks and place in a bowl. Chop the chives and add to the celery, vanilla mayonnaise. Add chopped pickled lemon and chopped pickled cucumber. Adjust seasoning of the mixture.
  11. In the meantime, heat grapeseed oil to 160°C in a small pan and fry onions until crispy. Remove and set aside on kitchen paper to drain excess oil. Toast brioche buns.
  12. Spoon the lobster mixture into the toasted hot dog buns and garnish with some crispy fried onions.
Food
Preparation time
Cooking time
Serves
4

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Food
Curtis Stone - Inspire To Aspire
Words by Mark Hughes on 4 May 2017
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In February 2014, Curtis opened Maude in Beverly Hills , Los Angeles, an intimate 24-seat restaurant named after one of his culinary inspirations, his paternal grandmother. For any chef, starting a restaurant invites scrutiny, for Curtis, it was monumental. "I was looking down the barrel because I felt there was a long line of people dying to say, 'He's only a TV guy, just a pretty face, he can't really cook,' because there's a perception that chefs on TV are not real restaurant chefs," admits Curtis when we speak after the Selector photoshoot in LA. "Also, on a personal note, the kitchen had changed a lot in the six or so years I was out of it - different technology and techniques. Sous vide wasn't something I had done a lot of, there were no isi canisters (foams), no dehydrators - it was a very different environment. Not that I had stopped cooking, I had just stopped cooking in a restaurant. "So I had a challenge: do I ignore it? Or do I go on a journey of learning again? That was more exciting for me, so I rolled my sleeves up and got back to it." Curtis aimed high with Maude: a 10-course degustation menu focused around an item of seasonal produce… Oh, and the menu changes every month. "I call it the creative treadmill, you're just never allowed off the bloody thing," jokes Curtis. "The first week you are teaching everyone what to do on their sections, week two you are dreaming of the new menu but still running the kitchen. Week three you have to perfect everything for the next menu and show it to your wine team, because they need a week to order stuff in, then the last week you are prepping people for what's coming. Then at the end of the month you literally throw it all away and start again. "It is a very exciting restaurant to work in because you are constantly learning, teaching, figuring stuff out, making mistakes, but that is a part of the creative process and it has been so fulfilling." And successful. The ever-evolving menu means regulars keep coming back. New bookings are near impossible. And the critics love Maude, too. The esteemed James Beard Foundation named it one of the Best New Restaurants in the USA. The LA Weekly rated it the Best Restaurant in Los Angeles 2015 with the publication's food critic Besha Rodell gushing, "Maude's seasonal menus have been some of the most subtly thrilling meals I've had in Los Angeles." Ode to Nan
In July last year, Curtis doubled his aspirations and his massive workload, (not withstanding his TV commitments and the fact he has two young sons with wife Lindsay) when he opened his second restaurant, Gwen , named after his maternal nan, in the heart of Hollywood. In many ways, it is the yin to Maude's yang. Where Maude is small, restrained and largely veggie based, Gwen is large, lavish and meaty. Housed in a 1920s art deco building on Sunset Boulevard, the fit out is stunning with a dining room that recalls the golden years of Hollywood. There's an a la carte menu at the bar and a fixed umpteen-course menu in the dining room. Gwen is all at once, a restaurant, a cocktail bar, a patio hang-out, and a butcher shop. Yep, a butcher shop. "It is a pretty special joint," says Curtis, laconically. "Something I always missed in LA was a great butcher shop, and when I say great butcher shop, I mean one that sources game, does whole animal butchery and has different cuts. "My idea was, if you've got a butcher shop and a restaurant, then you can create a use for anything you buy in. I was just in the shop cutting some pheasant terrine for a customer. We bought that pheasant in two days ago and I turned it into a terrine, which I can sell in the shop or in the restaurant. So you never waste anything." Curtis Stone's 80-Day Dry Aged Ribeye with Creamed Corn and Scallions
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