It’s time for a change of diet to include some autumn treats like lobster, says Carina Contini

  • 10 mins
  • 1
  • Easy
It’s apple time and I’ve got tree envy. I dropped off one of my children at someone’s home for a sleepover and was totally captivated by the most beautiful apple-laden trees. The family had inherited the trees and a small vegetable garden from the previous owners and while the vegetables had long gone, the apples were thriving. We haven’t been as lucky. We have two trees; one White Melrose and one Lord Derby, each of which will produce maybe a dozen apples, but our other 30 trees have been damaged again by the deer. The early blossom are a delicious morning snack for them and they’ve been feasting at our expense. We’ve called in Mr Apple – Graham Stoddart from Cuddybridge apple juice – for his expertise and hopefully we’ll have more of a harvest next year. Thankfully our suppliers have had more luck and with damsons and apples both in season, they’re perfect for puddings. The last few months have been hard work, but we’re looking forward to the start of autumn, the clocks going back and thinking about comfort food for our customers and ourselves. Our newest restaurant, Cannonball, will soon be opening seven days a week and our new menu has got a bit more hearty, with mussels, lobster, pork belly, grouse, venison, chanterelle mushrooms and apple crumble on the list. I’m hungry every time I read it.

Ingredients

  • ½ lobster per person (boiled and lobster removed from the shell)
  • 100g mayonnaise
  • 20g crème fraîche
  • juice of half a lemon
  • ¼ tsp cayenne pepper
  • small handful of fresh dill, very finely chopped
  • 1 celery stick, very finely diced
  • 1 brioche bun, toasted and generously buttered
  • 2 baby gem leaves

Method

1 Chop the lobster into small bite size pieces.

2 Mix the mayonnaise, crème fraîche, lemon juice, cayenne, celery and dill. Fold in the lobster.

3 Toast the brioche bun and generously butter.

4 Place the leaves on the bun then fill with the lobster cream and enjoy right away.

About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.

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About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.