Clear soup of shellfish by Michael Deane

INGREDIENTS

(serves four)

1 lobster (fresh)
1¼ litres chicken stock
8 langoustines
Coriander leaves, cardamom and lemon grass
Salt
1 chicken breast
2 egg whites
Spring onions
Thai chilli
8 won ton wrappers
8 scallops (in shell)

METHOD

Stun the lobster and break off back and claws. Cook in boiling stock for three minutes, then add the langoustines. Strain and infuse the stock with cardamom, chilli, lemon grass and coriander to taste. Season with salt.

Purée the chicken breast with egg white for clarification. Shell the lobster tail and langoustines. Keep the back for soup. Chop the claws and combine with spring onion and a touch of chilli. Wrap in won tons. To clarify the stock add the puréed chicken and egg white, bring to simmering point and leave for 15 minutes. Strain the stock through muslin.

Shell the scallops and sear in a hot non-stick pan. Poach the won tons in the chicken and lobster consommé. Arrange the garnish, shellfish, sliced lobster back and won tons in a large bowl and pour on soup.

Michael Deane