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  • Lobster tagliolini

    “Lobster is an indulgence, but if it’s not cooked with care it can be very average,” says Toft. “In this dish the lobster must remain just cooked, while still releasing its essence into the pasta and sauce. I prefer to get the flavour from the fresh lobster, lightly crushed tomato flesh and olive oil rather than from any bisque technique; butter is a no-no too. A splash of olio nuovo added right at the end will make it feel even more like an occasion.”

    Now to love|Nov 07, 2018

  • Lobster mousse

    Was the '60s the high-watermark of the savoury mousse? We've taken inspiration from parties of the past for our lobster mousse, served with golden oily Melba toast for dipping.

    Now to love|Jan 09, 2017