Black crab and horseradish salad, sevruga dressing and lobster oil – by Henry Harris

 

INGREDIENTS
(serves two)

 

For the crab 2tbs mayonnaise
4 drops Tabasco
1/4tsp squid ink
1tsp lemon juice
1tsp freshly grated horseradish root
1tsp fine sherry
1tbs puréed brown crab meat
1tsp chives
150g white crab meat, freshly picked
Salt and pepper

 

For the lobster oil 1 lobster carcass, uncooked and coarsely chopped
1 red pepper, roasted and peeled
2 cloves garlic, peeled
1 small red chilli, seeded
Salt and pepper
700-800ml extra virgin olive oil

 

For the dressing
4tbs whipping cream
1tbs light chicken stock
20g sevruga caviare

 

NB If you have to skimp on the amount of caviare then leave it out rather than use a negligible amount.

 

 

Black crab and horseradish salad,
sevruga dressing and lobster oil

 

METHOD

 

Combine all the crab ingredients, except the white crab meat. Fold in the white crab meat to the mixture. Check seasoning.

 

To make the lobster oil, put the lobster carcass, red pepper, garlic cloves and red chilli into a stainless steel pan, season with salt and pepper and add enough olive oil to cover them. Heat and then leave over gentle heat for two hours. Cool and then strain through a fine sieve. Refrigerate.

 

To make the dressing, combine the cream and chicken stock. Season. Carefully stir in the caviare. Plate up immediately by dividing crab mixture onto two plates. Spoon the caviare dressing around the edge and finish off with a drizzle of the lobster boil. Serve immediately.

 

Henry Harris

 

Photo © Tom Stockhill