THE SUPERYACHT ALCHEMIST

THE SUPERYACHT ALCHEMIST

Menu

RECIPES 

Lobster bisque 

  • 2 Pounds fresh whole lobster 
  • 1 Large white onion 
  • 4 Cloves of roughly crushed garlic (not in oil)
  • 1 large carrot sliced in disks 
  • 500ml of Fresh Cream
  • 1 bottle of dry White Wine (half is for the chef)
  • 4 strands of saffron (by choice)
  • 1-2 strands of fresh thyme 


Mark's Lobster bisque

Mark's Lobster bisque

Method 

Clean and seperate meat from lobster shells, set aside (refrigerate). roughly slice onion and carrots and start to braised with a little olive oil in heavy based pot on medium heat. 

Add lobster heads and shells and sear until colour changes and vegetables soften slightly. Use a masher or wine bottle base and crush the lobster shells in the pot, do not burn yourself!, once crushed you should have some liquid, add a whole strand of fresh thyme and keep stirring until temperature has worked right through. Deglaze the base with a about 500ml of white wine and 500ml of water. first add wine, then bring water in to create stock liquid. You may now add a decent pinch of salt and let simmer for about half an hour. keep tasting 

Keep adding a water and wine if it reduces too quickly, separate and strain liquid from solids in a fine strainer. 

Braised lobster meat in a deep pan for final stage, add "bisque" and a touch of saffron and stir through, a touch of cream to taste, do not add too much as this will affect colour, and lastly a touch of white pepper and salt if needed. 

usually at this stage it doesn't need it depending on your base stock. 

Serve with fresh oven toasted or soft bread 

Enjoy, if you get stuck send me a message on contact Page 

Mark’s simple Baklava

Ingredients

Roll of Frozen Phyllo Dough
2 cups White Sugar 
1 Cup melted Butter (salted) 
Peeled roasted Pistachios

Muffin Tray

Halva/Peanut powder or vanilla ice cream

Preparation

Prepare Muffin tray with brushing light butter coating, Defrost the Phyllo overnight in the fridge or two hours at room temp. Preheat oven to 165º 

Prepare a “gom” syrup by combining three cups of water with 2 cups of sugar and reduce lightly over simmer. Do not stir the sugar.

Cut the phyllo roll into disks to the height of the muffin tray, separate slightly without breaking the dough, this will allow for butter and sugar to steep. Insert & brush lightly with butter or spray with light cooking oil facing up.

Remove “First Bake Phyllo” and pour over remaining butter, be generous and bake for another 5-10 minutes,  achieving  a golden crust.

Remove from oven pour Gom syrup over to soak whilst hot, crush some pistascios & top the baklava center with both coating the nuts and pastry 

Let cool in the tray for a few minutes, remove carefully, plate and serve.


X
This site uses cookies to offer you a better browsing experience.
You can accept them all, or choose the kinds of cookies you are happy to allow.
Privacy settings
Choose which cookies you wish to allow while you browse this website. Please note that some cookies cannot be turned off, because without them the website would not function.
Essential
To prevent spam this site uses Google Recaptcha in its contact forms.

This site may also use cookies for ecommerce and payment systems which are essential for the website to function properly.
Google Services
This site uses cookies from Google to access data such as the pages you visit and your IP address. Google services on this website may include:

- Google Maps
Data Driven
This site may use cookies to record visitor behavior, monitor ad conversions, and create audiences, including from:

- Google Analytics
- Google Ads conversion tracking
- Facebook (Meta Pixel)