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Serves 2

Salad of Whitby Lobster with Ledstone Quail Eggs, Marinaded Anchovies and Garden Beans

This is no ordinary, boring salad... its fresh, zingy and full of flavour!! Andrew has used quail eggs, but you can also use duck or pheasant eggs, which are just as beautiful and just as yummy! Whatever you decide, Andrew describes this dish as "Bloody lovely!" Give it a go and find out for yourself...


1, 450-500g native lobster, cooked for 12 minutes and split 
6 quail eggs 
150g green beans, topped and tailed 
80g marinaded anchovies
50g black olives
10 cherry tomatoes
10ml olive oil
A drizzle of balsamic vinegar
A pinch of sea salt 
Mixed garden herbs

Preparation method

  1. Clean and prepare the lobster, remove the tail meat and slice into 5 or so thin slices, then reposition in the tail shell, such that the red side of the flesh is 'on show'.
  2. Cook the quail eggs and green beans in separate pans of salted, boiling water for approx. 2 minutes and 1 minutes and 1 minute respectively, then refresh both in ice or at least very cold water. Drain well and mix the green beans with the black olives, season with rock salt and drizzle with olive oil. Remove the shells from the eggs.
  3. Place the cherry tomatoes on a baking tray, drizzle with a little olive oil and sprinkle with rock salt. Roast in the oven for 35 minutes, remove and allow to cool to intensify the flavour.
  4. To serve, place half of the green beans and olives onto each plate, with the lobster tail on top. Arrange the cherry tomatoes around the plate. Garnish with the anchovies, garden herbs and quail eggs.

Serving Suggestions

Then put on your sunglasses and pretend that you are dining on the Cote d'Azur!!

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