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

11 September 2006
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
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