Whelks With Parsley And Garlic Butter Food

WHELKS WITH PARSLEY AND GARLIC BUTTER

Steps:

• In a running food processor, drop garlic through feed tube to mince. Place parsley in container of machine and pulse to mince. Add butter and seasonings, and process until well blended. No bits of butter should show. Set aside.
• Bring several quarts of water, heavily salted (like seawater), to a boil. Add whelks and boil 4 minutes. Drain.
• Place butter mixture in a metal bowl fitted into a small saucepan of simmering water, or in a double boiler. Whisk until mixture melts, then transfer to a serving dish or small individual bowls. Serve 2 to 3 whelks a person, with melted-butter mixture for dipping.

LOBSTER WITH GARLIC BUTTER, NEW POTATOES AND WATERCRESS SALAD

Steps:

• Put the lobsters in the freezer for two hours to put it into a torpid state. Bring a large pot of water to the boil. Add the salt, thyme, white peppercorns and bay leaf. Cut the lemon in half, squeeze the juice into the pan then add the halves of lemon too.
• Push the tip of a large, sharp, heavy knife or skewer into the lobsters at the point where a cross forms in the shell on its back, then lower into the boiling water and bring back to the boil. Boil for five minutes, then remove the pan from the heat. Leave the lobsters in the water for another five minutes, then remove from the pan and set aside to cool.
• Gently cook the potatoes in boiling water for 10-15 minutes until tender. Drain and season with salt and pepper.
• Cut the lobsters in half lengthways. Take out the tail meat, cut in half lengthways again and remove the intestinal tract. Take off the claws, removing the meat, leaving the carcass whole and clean.
• In a frying pan, melt the butter and gently warm through the lobster meat.
• For the garlic butter, melt the butter in a pan over a low heat. Gently fry the shallot and garlic without browning them, then add the whelk meat. When warmed through, add the parsley.
• To finish the salad, mix the mustard and vinegar together in a bowl, then whisk in the oils and season.
• Dress half of the little gems in the serving bowl. Shred the remaining lettuces, mix with the watercress and add to the serving bowl (do not dress until serving).
• When you are ready to serve, put the meat from the claws in the head space of the shells and the tail meat back in the shells.
• Put the lobsters onto plates. Put the potatoes in the middle of the plates, pour the garlic butter over the lobsters and serve with the dressed salad.

GARLIC PARSLEY BUTTER

Steps:

• Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.

GARLIC BUTTER

Steps:

• Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.

GARLIC AND PARSLEY HERB BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.