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Butter-poached lobster with mussels and saffron broth

Published on October 29, 2019
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Ian McDonald, head chef at Soar Mill Cove in south Devon, shares his recipe for butter-poached lobster with mussels and saffron broth

Soar Mill Cove

Serves 1

You will need

For the broth

Banana shallot 1, thinly chopped
Butter 100g
River Fowey mussels 6
White wine 250ml
Saffron strands 6
Fish stock 250ml
Double cream 250ml
Broccoli florets 4, cooked

For the butter-poached lobster

Lobster 600g


  1. For the broth: put the shallot in a hot pan with 50g of butter.
  2. Add the mussels and white wine to the pan. When the mussels are
    cooked (once the shells have opened), remove and set aside.
  3. Add the saffron and fish stock, then reduce the mixture by half. Add the cream and reduce the liquid by half again. Once reduced, whisk in the remaining butter.
  4. Remove the mussels from their shells then add back into the broth
    mixture, followed by the broccoli.
  5. For the butter-poached lobster: cook the lobster in boiling water for 6-8 minutes
    then remove from the pan. Remove and retain the lobster tails and claws.
  6. Melt the butter, then add to a small ovenproof dish along with the lobster pieces. Cover the dish with baking parchment, then heat in the oven at a low temperature for 5 minutes to warm through.
  7. To serve: spoon a portion of the broth onto the plate and top
    with the lobster.


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