Barbecued Lobster with Sea Vegetable and Potato Salad
烤龍蝦配海藻及土豆沙拉
INGREDIENTS & METHOD
原料和方法
FOR THE BARBECUED LOBSTER
1 fresh lobster (about 450g)
2 tablespoons extra virgin olive oil
2 cedar wood sheets, soaked in cold water for 1 hour, then drained
a good handful of fresh herb sprigs (such as savoury, thyme and rosemary)
4 asparagus spears, trimmed
烤龍蝦
?1新鮮龍蝦(約450克)
?2湯匙特級(jí)初榨橄欖油
?2柏木片,在冷水中浸泡1小時(shí),然后排水
?好一些新鮮的香草(比如可口的,百里香和迷迭香)
?4蘆筍,削減了
FOR THE SEA VEGETABLE AND POTATO SALAD
a splash of olive oil
150g samphire
2 rashers smoked back bacon
1 teaspoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon wholegrain mustard
8 new potatoes, skin on, boiled and cooled
2 tablespoons podded and blanched broad beans
2 tablespoons sea purslane
sea salt and freshly cracked black pepper
蔬菜和土豆沙拉
?橄欖油
?150g海蓬子
?2火腿煙熏培根
?1茶匙香醋
?一湯匙特級(jí)初榨橄欖油
?1茶匙全谷物芥末
?8小土豆匣掸、帶皮漏益、煮、冷卻
?2湯匙結(jié)莢,蠶豆
?2湯匙馬齒莧
?海鹽和新鮮黑胡椒
Preheat the barbecue to a mild/low heat.
準(zhǔn)備烤爐至中火或低火蛔屹。
For the barbecued lobster, bring a large pan of water to the boil (make sure that the lobster fits in the pan before you start!). Once the water is boiling rapidly, place the lobster in and cover the pan with a lid. Cook for 4 minutes, then remove the lobster, remove the tail from the body (I wear thick rubber gloves to protect my hands) and return the claws to the boiling water for a further 3 minutes. Cool both the tail and the claws in iced water.
對(duì)于烤龍蝦來說泽艘，把一大鍋的水燒開(在你開始之前一定要把龍蝦放進(jìn)鍋里!)一旦水迅速沸騰吮旅，將龍蝦放入鍋中征候，蓋上蓋子寞酿。煮4分鐘匠襟，然后取出龍蝦钝侠，從身體上取下尾巴(我戴上厚厚的橡膠手套來保護(hù)我的手)，然后把爪子放回沸水中3分鐘宅此。在冰水中冷卻尾部和爪子机错。
Prepare the tail: crush the shell with your hands – this will make serving easy and ensure that the smoke penetrates the tail. Brush the tail with some of the oil, then place it on 1 of the drainedsoaked cedar wood sheets, together with about two-thirds of the fresh herb sprigs. Wrap the cedar wood around the lobster and herbs and secure withkitchen string.
準(zhǔn)備尾巴:用你的手壓碎外殼——這將使食用變得簡單，并確保煙可滲透到尾部父腕。用一些油刷一下尾巴弱匪，然后把它放在排干的杉木片上，再加上大約三分之二的新鮮香草枝。用雪松木包裹龍蝦和香草萧诫，用廚房的繩子固定斥难。
Prepare the claws: use a small light hammer to remove the shell from the claw meat. Glaze the meat with the remaining oil, place the asparagus and the remaining herbs on the second soaked cedar wood sheet with the lobster meat, then wrap the mixture up in the cedar wood and secure
準(zhǔn)備爪子:用一個(gè)小的光錘從爪肉中取出貝殼。用剩余的油把肉上釉帘饶，把蘆筍和剩下的藥草放在第二個(gè)浸泡過的杉木片上哑诊，然后用龍蝦肉裹住，然后把混合物裹在雪松木上
Cook the parcels over a mild/low heat on the barbecue for about 10–12 minutes. I like to cook them on the cooler parts of the barbecue so that the soaked wood does not dry out too quickly nor burn too fast (if you are using a barbecue with a lid, then use the lid to encourage the smoking).
在烤架上烤10 - 12分鐘及刻。我喜歡在燒烤的較冷的地方烹飪它們镀裤，這樣浸泡過的木材不會(huì)很快變干，也不會(huì)燃燒得太快(如果你用一個(gè)帶有蓋子的燒烤缴饭，然后用蓋子來促進(jìn)煙熏)暑劝。
Meanwhile, prepare the sea vegetable and potato salad. Heat a splash of olive oil in a medium non-stick frying pan and sauté the samphire over a high heat for 2 minutes, then remove to a plate. In the same pan, cook the bacon rashers for 4–5 minutes until cooked and crispy, then remove to a plate. Deglaze the pan with the vinegar, extra virgin olive oil and the mustard to form the vinaigrette. Cut the cooked potatoes in half and mix with the warm vinaigrette. Chop the bacon and mix with the potatoes, along with the broad beans and samphire. Add half of the sea purslane and season to taste with salt and pepper.
同時(shí)，準(zhǔn)備海藻和土豆沙拉颗搂。用中不粘的煎鍋加熱橄欖油担猛，然后在高溫下煎2分鐘，然后移到盤子里丢氢。在同一鍋中傅联，將培根烤盤煮4 - 5分鐘，直到煮熟后酥脆疚察，然后移到盤子上蒸走。把鍋和醋、特級(jí)初榨橄欖油和芥末混合在一起貌嫡，形成醋汁载碌。把煮熟的土豆切成兩半，加入溫醋醬衅枫。把培根切碎，和土豆和蠶豆和海蓬子混合在一起朗伶。加入一半的海馬齒莧弦撩，加入鹽和胡椒調(diào)味。
Serve the smoked lobster (either as sealed parcels or unwrapped) on serving plates with the potato and sea vegetable salad, and garnish with the rest of the sea purslane.
把煙熏龍蝦(或者是密封的包裹或未包裝的)放在盤子里论皆，配上土豆和海鮮沙拉益楼，并配上其他的海馬齒莧。
