Potted lobster

Good range of seafood on offer, potted lobster. The Lyndisfarne oysters were fantastic and reasonably priced. Staff were friendly and helpful. Good choice of wines and beers.

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Potted lobster

The first time we found ourselves in this packing-a-punch Northumbrian village, it was quite by accident, when we left Edinburgh one weekend in with a bit of a hangover. Spurning the tedious southbound M6 for a much more interesting looking coastal A1, we were delighted to discover that with any left turn there lay the North Sea and some personality filled town or village. Or even island. Alnwick, Seahouses, Berwick, Lindesfarne, all quite beautiful and waiting to be admired. One of my best ever food experiences was sitting on a rock on Lindesfarne beach, my sticky fingers clutching a paper bag containing freshly cooked Seahouses lobster and crab, savouring the succulent meat whilst gazing across to the mainland. The restaurant is right in the heart of the village, a friendly and inviting space filled with seascape imagery, crisp white cushions and raw timber seating. It feels like a comforting seafood restaurant, not the souless tiled fish shop effect which the chains often default to, but cosy and inviting, the kind of place where when a cracked crab claw scoots off the plate and splashes fishy juices all over the floor, no-one scolds you. Lindisfarne oysters are the order of the day here, served with shallot vinegar and lemon. Creamy, silky smooth. The zingy Whitstable ones at the Lobster Shack I happily ate dressing free, but these North Sea ones are so buttery, I need a splash of vinagrette. Oysters get fat and creamy during the mating season apparently, but also some oysters beds just create plumper ones than others.

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Tyneside S. Yorkshire North West London. Then, a couple years ago, I discovered, enjoyed and recommended The Mizen Head. Richard Sim is a chef on a journey north. As Mrs Diner and I would find out over the course of a sold-out Saturday evening, this is very much to the benefit of the people, and visitors, of Bamburgh.

Separate carefully the flesh of freshly-boiled lobsters from the shells, and from the tough red skin of the tails, mince the fish up quickly with a very sharp knife, turn it immediately into a large mortar, and strew over it a mixed seasoning of fine cayenne, pounded mace, lightly grated nutmeg, and salt: this last should be sparingly used in the first instance, and it should be reduced to powder before it is added. Pound the lobsters to a perfect paste with from two to three ounces of firm new butter to each fish if of large size, but with less should it be small; and the lobster-coral previously rubbed through a sieve, or with a portion of it only, should any part of it be required for other purposes. When there is no coral, a fine colour may be given to the mixture by stewing the red skin of the tails VERY softly for ten or twelve minutes in part of the butter which is used for it, but which must be strained and left to become perfectly cold before it is mingled with the fish. The degree of seasoning given to the mixture can be regulated by the taste; but no flavour should predominate over that of the lobster itself; and for all delicate preparations, over-spicing should be particularly avoided. A quart or more of fine brown shrimps, if very fresh and quickly shelled at the instant of using, may be chopped up and pounded with the lobsters with excellent effect. Before the mixture is taken from the mortar it should be placed in a cool larder, or set over ice for a short time, to render it firm before it is pressed into the potting-pans or moulds.

Potted lobster

It's so good that you'll be Ingredients: 13 popovers.. Bring slowly to

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Cooking instructions Ready to serve. One of my best ever food experiences was sitting on a rock on Lindesfarne beach, my sticky fingers clutching a paper bag containing freshly cooked Seahouses lobster and crab, savouring the succulent meat whilst gazing across to the mainland. You can change your cookie settings at any time. You've rejected analytics cookies. What is the address of The Potted Lobster in Bamburgh? Brown shrimp had drowned in lashings of a butter sauce that had taken on just a hint of nuttiness, while the thwack of capers prevented the whole thing getting too damn rich. I appreciated the edible garnish of whole crayfish that glared accusingly at me from its Kilner jar perch. Good seafood restaurants are often, strangely enough, on the coast of this fabulous island of ours, with brisk salty walks just a short distance away. Post a Comment. We pick the best meat out and seal it in lobster-infused clarified butter. The technical storage or access that is used exclusively for statistical purposes. Ponteland

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Serve at room temperature so the butter melts into your bread or toast. Jesmond Dene House. It is perfectly possible to visit and spend a lot less and I still think the experience would be just as good. Brown shrimp had drowned in lashings of a butter sauce that had taken on just a hint of nuttiness, while the thwack of capers prevented the whole thing getting too damn rich. Company type Private limited Company Incorporated on 26 January As I mashed the last new potato into that sauce, I mourned its passing much as I would that of a dear friend. Service was sufficient, if a bit nervous. We did pick the some of the most expensive dishes though and it was a Christmas gift so a special treat. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you. Cookies on Companies House services We use cookies to make our services work and collect analytics information. That, for me, is quite heroic enough.