Lobster fregola with aioli
Created by Andy Appleton, head chef at Fifteen Cornwall, this summer lobster dish is ideal for those al fresco moments. This recipe was crafted by the head chef to celebrate the restaurant's 5th birthday.
4 small or 2 large tails of cooked lobster
2 free range eggs
250g Fregola Sarda (if you can’t get hold of this then use cous cous instead)
100g flat leaf parsley, chopped
300g cherry tomatoes
1 lemon, zest and juice
300ml extra virgin olive oil
3 cloves garlic, ground down
50g tarragon, chopped
1 tbsp Dijon mustard
300ml-400ml Cornish rapeseed oil
Salt & pepper
Bring a pan of salted water to the boil and add the fregola. Cook this in the same way as pasta, until it is soft but with a slight bite to it. When cooked, drain and tip on a large plate or dish and season with salt and pepper. Add a dash of extra virgin olive oil and leave to cool.
For the Aioli:
Crack the eggs and separate the whites from the yolks. Whisk the yolks with the mustard until a pale golden colour. Slowly add in the rapeseed oil very slowly (or the mixture will split) until it resembles a thick mayonnaise. Add a quarter of the juice of the lemon to loosen the mixture, then very slowly add enough of the extra virgin olive oil to thicken it again. Finally, add in the chopped tarragon and garlic and season with salt and pepper to taste and set aside.
Slice the cherry tomatoes in half, add to the fregola and toss in the flat leaf parsley, the remaining juice and zest of the lemon and the rest of the extra virgin olive oil. Season with salt and pepper to taste. Divide the fregola between four plates, slice the lobster and place on top with a dollop of the Aioli.