Black Moth Lobster Cocktail


1 hen crab –5lb (450g-2 ½ kg)

1 scotch lobster 1 ½ -2lb (680g-1kg)

1 lb o/z, 450g of smoked scotch salmon

8 o/z, 220g of baby leaf spinach

¼ pt, 125ml of French saffron mayonnaise

¼ pt, 125ml of soured cream

A little truffle oil

6 quail eggs

1 truffle around 30/40g

1 pt, 560ml of veal consommé

A little caviar

6 chive ends

1 lemon

Sea salt and pepper

Stage One: 1 hen crab

The hen crab should be bought alive to ensure freshness; place it into the freezer for twenty minutes, then into a pan of boiling water with a little vinegar, half a lemon and some roughly chopped carrots leeks and celery
Allow the crab to boil for approx 15-30 minutes (longer if the crab is particularly large). Allow to cool in the cooking liquor, then remove the crab claws by breaking them open. Take out the meat and flake
Crack open the legs and remove the meat. To do this as easily as possible, place your thumbs and fingers at the back of its body and push it hard and forward to remove the ‘dead man’s fingers’ and the sack from behind the eyes
Cut open the crab’s body and pick out all of the meat. Remove the brown meat from inside the shell; for this recipe you need only 2 o/z (50g) of white crab meat per portion, but the rest of the meat will make a great salad or risotto

Stage Two: 1 fresh Scottish lobster

Try to use a royal blue lobster if you can; if not, any other will do. Buy live to ensure freshness at a weight of ½ -2lb (¼ -1 kg)
Make a cooking liquor as described in Stage One
The lobster should be dispatched before placing into to the cooking pot. You can do this by putting it to sleep in the freezer or by using a sharp knife. For this method, identify the small cross on the lobster’s head, insert the point of the knife and push down hard, then cut forward
Taking a small piece of wood, tie it to the lobster’s tail in order to keep it straight and cook for twelve minutes per lb (500g). When cooked and cooled, pull the tail away from the body, cut open with a pair of scissors, and take out the meat
Thinly slice the tail meat. Take the meat out of the claws by breaking them open with the back of a heavy knife; pick out the rest of the leg meat with a lobster fork. With the claws cut in half, take out the hard middle clear bone. Dice the leg meat

Stage Three: Veal Consommé

8 o/z (200g) of minced shin of veal

½ egg white

A pinch of salt

1 Ltr of cold water

4 o/z of chopped washed root vegetables, such as onion, celery, carrots or leeks

2-3 peppercorns

Bouquet garni (2 leafs of washed leek with some hard herbs and a little truffle peelings)

50ml of Black Moth vodka


Mix half the veal with the salt egg white and ½ pt (¼ litre) of cold water in a thick-bottomed pan
Add the rest of the veal, peppercorns and vegetable bouquet garni cover with the water. Add the vodka. Place on the heat, bring to the boil and stir occasionally. Allow to boil for 10-15 seconds, give it one last stir and then turn down the heat to a simmer
Cook the mixture for 1-½ hours, without stirring. Strain through muslin and remove any fat with kitchen paper. Check the seasoning, re-boil, then cool

Stage Four: French Saffron Mayonnaise

2 egg yolks

2 teaspoons of white wine vinegar

1 sachet of saffron powder or a small pinch of stamens

Salt, white pepper

½ teaspoon of strong Dijon mustard

½ pt (250ml) olive oil

Juice of half lemon

2 salted anchovy fillets, pureed

½ clove of garlic, pureed


Place the egg yolks vinegar and all ingredients into a mixing bowl, keep the olive oil to one side, whisk at high speed then add the olive oil slowly once added turn off. Check the seasoning if it’s too thick add a teaspoon of hot water and chill

Stage Five: Quail Eggs

Place quail eggs into a pan of salt boiling water cook for 1 minute only. Takeout and put into iced cold water peel when cold, but be gentle

Stage Six: Final Ingredients

Take a small round cutter and cut three round discs of salmon per portion
Take the veal consommé and place on a large white plate, adding a few specks of caviar and truffle. Leave in the fridge to set
Slice the truffle then marinate in a little lemon juice and a pinch of salt
Mix the crab meat with two teaspoons of the French mayonnaise
Mix the diced lobster with two teaspoons of soured cream and season
Dress some baby leaf spinach with a little truffle oil, season

To build your cocktail

Take the plate with the set consommé; place one round of the smoked salmon in the middle of the plate, followed by 5-6 dressed leafs of baby spinach
Add the crab mixture with another round of smoked salmon, some more spinach and the lobster mix
Top with some more spinach. Add the last smoked salmon round and press down. Place the quail egg on top with half a lobster claw. Top the quails egg with a little caviar and one fine chive end. Serve

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