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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Lobster bisque


You'll need

3 lobster tails (about 150 gm each), shells removed and reserved 400 gm butter, coarsely chopped 100 ml pouring cream To serve: mâche cress and toasted sourdough   Bisque 200 gm prawn shells (see note) 1 small carrot, coarsely chopped 50 gm onion (about ½ onion), coarsely chopped 50 gm coarsely chopped fennel 2 ripe tomatoes, halved 6 golden shallots, peeled 4 garlic cloves, peeled 4 parsley stalks 2 thyme sprigs 4 whole black peppercorns 25 gm butter, melted 25 ml extra-virgin olive oil 25 ml Cognac 50 ml dry white wine 50 gm tomato paste 500 ml of fish and chicken stock Pinch of cayenne pepper   Saffron mayonnaise 1 garlic clove, crushed 1 pinch of saffron threads 1 egg yolk 1 tbsp lemon juice 125 ml grapeseed oil Pinch of cayenne pepper

Method

  • 01
  • For bisque, preheat oven to 200C, coarsely crush reserved lobster shells and combine in a roasting pan with prawn shells, vegetables, garlic, herbs and peppercorns. Combine butter and oil and brush over shells and vegetables. Season to taste with sea salt and freshly ground white pepper. Roast, stirring frequently, until fragrant and vegetables are tender and shells pink (30-40 minutes). Transfer to a large saucepan, add remaining ingredients except cayenne pepper, bring to the boil over medium heat, reduce heat to low and simmer until liquid is reduced by about half (1-1½ hours). Cool, then blend ingredients in batches in a blender until smooth and pass through a fine sieve. Season to taste with sea salt, freshly ground white pepper and cayenne pepper.
  • 02
  • Meanwhile, for saffron mayonnaise, pound garlic and saffron in a mortar and pestle to a smooth paste. Transfer to a food processor, add yolks and 1 tbsp lemon juice and process to combine. With motor running, gradually add oil in a steady stream, blending until thick and smooth. Season to taste with cayenne pepper, freshly ground white pepper and sea salt. Makes 200ml (enough to cover lobster).
  • 03
  • Melt 300gm butter without colouring in a saucepan over low heat. Bring to 70C, add lobster and cook, turning once, until opaque (10-15 minutes). Break into pieces. Keep warm.
  • 04
  • Bring bisque to the boil, add remaining butter and cream, whisk to combine. Divide lobster among bowls, ladle over bisque and serve scattered with mâche cress and toasted sourdough and saffron mayonnaise to the side.
Note Prawn shells are sold at fishmongers but may need to be ordered a day ahead.

“Friends and I went to The Wine Underground in Adelaide and I was really taken by the perfect lobster bisque. Would chef John Gabel care to share his recipe?”
Janine Kent, Erindale, SA

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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