Island Life Magazine Ltd August/September 2009 | Page 93

FOOD & DRINK with Alan Staley
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Alan’s Tian of Ventnor Bay
Lobster with Potato salad,
lemon mayonnaise

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life

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VEGETABLES

nectarines, peaches, plums,

artichokes, beetroot, broad

raspberries, redcurrants,

beans, broccoli, carrots,

tomatoes

courgettes, cucumber,
fennel, garlic, leeks, peas,

MEAT

radishes, rocket, runner

lamb, rabbit, wood pigeon

beans, sorrel, sweetcorn,

This is a very popular
summer starter of ours at
the hotel, tasty, very simple
to produce, and one that
can be prepared a little in
advance so as to make a
busy service a little easier. If
I were to hold a dinner party
at home this is the kind of
starter that I would go for,
made an hour or two before
the event it enables you
more time to concentrate
on the main course. We
have different variations of
this dish, sometimes we will
use crab instead of lobster,
sometimes diced avocado
instead of potato salad but
the result is always good.

Cooked Lobster (Boiled for
8-10 minutes) remove from
shell, and dice. Mix with a
little lemon, chives, salt and
pepper.

Mayonnaise mixed with fresh
lemon juice and fine zest.
We use round stainless steel
moulds to make our lobster
tians. It isn’t necessary to
use an exact recipe for this
kind of dish hence I have not
written quantities, this is n