Lobster with ajo blanco, cucumber and new potatoes

Serves: 4
Course: Starter
Cooking Time: 30 mins
  • 180g whole skinned almonds
  • 1 cucumber, peeled and thinly sliced
  • 1 large clove of garlic, chopped
  • 100g fresh white breadcrumbs
  • 200ml iced cold water
  • Pinch of salt
  • 100ml olive oil
  • Drizzle of Sherry to taste
  • 1 lobster (750g), boiled in salted water for 10 minutes, then lifted from the water to cool
  • 1 cucumber, skin and seeds removed, peeled into strips
  • 20 seedless grapes, halved
  • 4tbs olive oil, plus a little more for drizzling
  • Juice of half lemon
  • 12 baby potatoes, boiled, peeled and halved
  • Salt and black pepper
  • Fresh chives (25g) chopped

For the ajo blanco

1 Put the almonds in a frying pan and place over a low heat, shaking them around for a minute or two. Colour them very lightly, then tip on to a plate to cool.

2 Put the reminder of the ajo blanco ingredients into a blender, purée until it is as smooth as possible, then pass through a sieve and chill it.

For the lobster salad

3 Remove the lobster meat from the shell and dice into 1cm chunks.

4 Put all the ingredients for the salad in a large bowl and fold everything together gently so it’s nicely coated in the olive oil and lemon.

6 To serve, divide the ajo blanco in shallow bowls then set the lobster and potato mixture on top.

7 Drizzle with a little more oil, then serve straight away.