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Potted Squat Lobsters with Ginger and Basil
Potted Squat Lobsters with Ginger and Basil is a modern English recipe (originating in Cornwall) for a classic egg and double cream quiche with crab meat and watercress. The full recipe is presented here and I hope you enjoy this classic English version of: Potted Squat Lobsters with Ginger and Basil.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+2 hours chilling)
Serves:
2
Rating: 
Tags : British Recipes
Squat lobsters are one of the seafood delights of the Cornish coastline. The meat is sweet, and they are ideal for potting (even better than the more traditional prawns in fact).
Ingredients:
1kg (2 1/4 lbs) cooked squat lobster meat
50g (2 oz) unsalted butter
1/4 tsp fresh ginger, finely grated
1/4 tsp Cornish sea salt
14 tsp finely-grated lemon zest
1/2 tbsp basil leaves, finely shredded
Method:
Gently melt the butter in a pan then add the ginger, salt, and lemon zest. Stir in the squat lobster meat and cook gently for about 3 minutes, or until the lobster meat is pink and just cooked through.
Take the pan off the heat then stir in the basil. Pack the resultant mixture into two 6cm diameter ramekins. Pour any of the butter remaining in the pan over the top then set aside in a cool place for about 2 hours, or until the butter has set (it is best if you can do this somewhere slightly warmer than the refrigerator, as you will get a smoother less grainy mixture).
When ready to serve, briefly dip the ramekins into a hot water bath to loosen then invert onto serving plates. Serve accompanied by toast and a mixed green leaf salad.
