Island Life Magazine Ltd August/September 2010 | Page 133

food

Island Life - August/September 2010

Alan Staley
The Royal Hotel, Ventnor - 2 Rosette Chef

Nage of Ventnor
Bay Lobster

Ingredients
• ½ cooked lobster
• Diced new potatoes
• Diced tomatoes
• Black & green olives
• Sliced spring onions
• Diced courgette
• Sliced fennel
• Baby salad leaves
• Shredded fresh basil
• Water vinaigrette
• Lemon

Make the water vinaigrette
the day before needed:

Ingredients
250 ml Still Mineral Water
75 ml

Chardonnay Vinegar

400 ml Olive Oil
2 Bay Leaves
1 Sprig Tarragon
1 Sprig Basil
1 Clove Garlic (Crushed)
Salt to taste
Mix all together in a bowl, leave to
infuse for 24 hours.

To Finish the Dish:
Cook and prepare the lobster, cleaning and removing completely from the shell.
Warm some of the vinaigrette in a pan with the potatoes, courgette, tomatoes, olives and
spring onions. At the last minute add the finely shredded basil, a squeeze of lemon and
correct the seasoning. Spoon the contents of the pan into the bowl, dress the fennel and
salad, place in the centre and sit the lobster on top.
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