Butter Poached Lobster (sous vide), with Girolles and Hazelnuts

Girolles and hazelnuts are just the most glorious combination - both sweet, nutty and earthy, they complement each other well.  The lobster was actually just a vehicle for the girolles, and it could just as easily have been baked squash I made last week, or any number of roasted vegetables.

Girolles are a beautiful colour - they look (and are said to smell) like apricots.  They generally grow in a group together, and are best picked a few days after rain, to allow a decent amount of growth.

Lobster Bisque...

The recipe for this gorgeous mouthful of sea was donated to me by the lovely Tony Fleming - it's the recipe he uses at the Angler restaurant.  I promised not to give away all his secrets, so here I've documented a similar recipe to help you along your way, together with my photos...  Do try this, it may be laborious, but it's well worth the effort!

Lobster and Scallop Ravioli, with Buerre Blanc...

The lovely Tony Fleming kindly gave me the recipe he uses at the Angler restaurant, and it was delicious.  I agreed not to print his recipe in full, so instead I've included a couple of master recipes that are very similar to help you along your way, and I can show you the pics...

Fresh Lobster

For the last year or so I've been passing a little lane in the New Forest which says, "Fresh Lobster and Crab, Live and Cooked".  I can't think why I haven't checked it out yet, although to date my experience of New Forest's food producers has been pretty disappointing - there are a few amazing places like Laverstock, but lots of the produce seems to disappear straight to London.