Lobster and pork head bon bons
This makes for a showstopper meal that takes time to prepare but is really worth the effort.
Ingredients
For the pork head bon bon
- 1 tbsp olive oil
- 1 shallot, brunoised (or finely diced)
- 30g/1oz fennel, trimmed and brunoised (or finely diced)
- 1 garlic clove, crushed
- 50²µ/1¾´Ç³ú slow-cooked pig’s head, meat picked and finely chopped
- 1 apple, brunoised (or finely diced) and blanched
- 50²µ/1¾´Ç³ú cooked lobster claw meat, finely chopped
- 10g fresh chives, finely snipped
- 5g lilliput capers
- 100²µ/3½´Ç³ú plain flour
- 2 free-range eggs, beaten
- 100²µ/3½´Ç³ú pork crackling granules or pork crackling, very finely chopped
- salt and freshly ground black pepper
For the lobster tail
- 2 cooked lobster tails, shell removed
- 50²µ/1¾´Ç³ú butter
- 50²µ/1¾´Ç³ú caster sugar
- 50ml/2fl oz white wine, such as Chardonnay
- 2 thyme sprigs
- 1 garlic clove, crushed
- salt and freshly ground black pepper
For the Jerusalem artichokes
- 3 large Jerusalem artichokes, peeled and chopped
- 1 tsp Chardonnay vinegar
- 2 thyme sprigs
- 1 garlic clove, finely chopped
- 1 tbsp butter
- 1 tbsp snipped fresh chives
- salt and freshly ground black pepper
For the pork and lobster sauce
- 100²µ/3½´Ç³ú butter
- 500g/1lb 2oz lobster shells, roughly chopped
- 1 carrot, peeled and diced
- 1 celery, trimmed and diced
- ½ garlic bulb
- 1 onion, diced
- ½ fennel, trimmed and chopped
- 8 peppercorns
- 2 star anise
- 50²µ/1¾´Ç³ú fresh root ginger, peeled and very finely chopped
- 150ml/5fl oz Cognac
- 150ml/5fl oz dry white wine
- 30g/1oz tomato purée
- 5 tarragon stalks
- 5 parsley stalks
- 1 litre/1¾ pints pork stock
- 350ml/12fl oz chicken stock
- 150²µ/5½´Ç³ú butter, chilled and diced
- 1 Cox apple, diced
- 1 tbsp snipped fresh chives
For the mushrooms
- 1 tbsp butter
- 200g/7oz winter chanterelle mushrooms or other fresh wild mushrooms
- 1 tbsp aniseed liqueur, such as Pernod
- 1 tsp Chardonnay vinegar
- salt and freshly ground black pepper
Method
To make the pork head bon bons, heat the oil in a frying pan and add the shallot, fennel and garlic. Sweat for 5–8 minutes until softened. Place the mixture in a bowl and then add the pork, apple, lobster, chives and capers. Mix together with your hands and then divide the mixture into small walnut-sized balls. Roll into smooth balls with your hands. Leave to firm up in the fridge for 30 minutes.
Preheat a deep fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, egg and pork crackling granules in three separate bowls. Dip each ball in the flour, egg and pork crackling granules. Add the bon bons to the deep fat fryer and cook until crispy and light golden. Transfer to drain on kitchen paper.
To make the lobster tails, preheat the grill to medium. Season the lobster tails with salt and pepper. Place on greaseproof paper on a baking tray and grill for 5–8 minutes, or until piping hot.
Meanwhile, place the butter, sugar, wine, thyme and garlic in a saucepan and season with salt and pepper. Cook over a medium heat until the butter and sugar have melted. When the lobster is cooked, brush the butter mixture on the lobster tails with a pastry brush to glaze.
To make the Jerusalem artichokes, place the artichokes, vinegar, thyme and garlic in a saucepan and cover with water. Bring to the boil then reduce the heat and simmer until the artichokes are tender. Remove the artichokes with a slotted spoon and transfer to a plate to drain. Heat the butter in a frying pan and add the chives and drained artichokes. Fry for a few minutes until lightly coloured. Season with salt and pepper and keep warm.
To make the pork and lobster sauce, melt the butter in a frying pan and add the lobster shells. Cook until lightly coloured. Add the carrot, celery, garlic, onion, fennel, peppercorns, star anise and ginger and cook for 10 minutes or until the vegetables have softened. Add the Cognac and wine and cook down to a syrup. Add the tomato purée, tarragon and parsley and cook for another 5 minutes. Add the stocks and cook until the sauce is reduced right down and thickened. Strain the sauce through a fine sieve.
Take the sauce off the heat and whisk in the butter until it has melted and the sauce is velvety. Stir in the diced apple and chives.
Meanwhile, to make the mushrooms, heat the butter in a frying pan and add the mushrooms. Fry until wilted and then deglaze with liqueur. Season with salt and pepper and stir in the vinegar.
Serve the bon bons, lobster tails, artichokes and mushrooms on warmed plates with the sauce on the side.
