Marco Pierre White's Yew Tree's Potted Shrimps
Over a year ago
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Ingredients
- 300g lobster butter
- 4 shallots. finely chopped
- 200g frozen brown shrimps. thawed and drained
- Lemon juice
- Salt and pepper
- 1kg lobster shells
- 150ml brandy
- 1 onion. diced
- 3 sticks celery. diced
- 1 leek. diced
- 1 tsp tomato purée
- 50g ground mace
- 50g ground cayenne pepper
- 6 x 250g packs unsalted butter
- Salt and pepper
- Brown bread and butter
- A handful of watercress
- 6 Wedges of lemon
Accompaniment
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Description
With the lobster, butter and brandy, this is gloriously rich and luxurious
Method
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1
First, make the lobster butter. Roast the lobster shells for approximately 30 minutes, and then flame with the brandy.
Add the vegetables, spices and tomato purée and roast for a further 15 minutes. Add the butter, melt and infuse for about 30 minutes, then drain off and remove the clarified butter. Season to taste.
Mix the shallots and shrimps, adding the lemon juice, salt and pepper to taste. Melt the lobster butter and add most of it to the shrimps, mixing gently until coated well.
Divide the mixture evenly into suitable containers such as ramekins and allow to set.
When set, pour over the remaining lobster butter to form a thin covering on top. Serve with brown bread and butter, snipped watercress and lemon wedges.
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