Lobster and mussel ragout with saffron sherry broth
Time Out finds out how to create lobster ragout. Learn how to wow the dinner guests without resorting to ordering in from the experts.
Ingredients 2 lobsters, each weighing around 680g 340g mussels 1 head fennel 28g olive oil 1 leek, rinsed and diced 1 clove garlic, peeled and sliced 2 sprigs tarragon 230g chicken stock 230g full-fat cream 1 tbsp fine saffron threads 85g Tio Pepe or other very dry fino sherry
Method • Trim fennel and cut into eight wedges. Keep the scraps. • In a saucepan, sweat the fennel scraps, leek and garlic in oil for two minutes until fragrant. • Add half the sherry and deglaze. Then add mussels, saffron and chicken stock and bring to simmer until mussels just begin to open. Remove mussels and place them under a damp towel. • Add lobster shells, tarragon, salt, pepper and cream, bring to the boil, simmer for 20 minutes and then strain. • Steam fennel wedges until just tender, then carefully add lobster and mussels into the steaming basket to gently reheat. • Puree the strained broth in a blender and then taste to check the seasoning. Add seasoning, saffron and sherry to taste. • Serve in a wide-rimmed soup bowl, arranging the seafood and fennel attractively and pouring around 130g of the reheated broth around the edges.