Alan Matthews, executive chef at Fairmont St Andrews, is one of the St Andrews chefs working on a calendar that showcases Scotland’s best seasonal produce.
The group, headed up by executive chef Martin Hollis of The Old Course Hotel, Golf Resort & Spa, will also be leading an exciting Food & Drink Festival later this year.
The East Neuk of Fife, the part that juts out beyond the Firth of Forth, is well known for fabulous seafood, and where better to land July’s top ingredient, lobster, which Alan sourced from the waters just below the Fairmont and cooked in his own kitchen – less adventurous cooks can buy ready cooked lobster.
Lobsters are interesting creatures and have been known to live up to 70 years. Scottish lobster is famous for its sweet flavour and the unique blue colour which comes from cooler waters.
As this dish shows, lobster dishes don’t have to be complicated and served with a number of terrifying looking tools with which to crack the claws.
And in Scotland’s Year of Food and Drink, Alan has used ingredients from across the country in his recipe, from free range eggs from Fife’s Kilduncan Farm to Lanarkshire’s delicious Dunsyre blue cheese and mustard from the Isle of Arran.
He also sourced some of the seasonal ingredients from the Fairmont’s own greenhouse, including different heritage tomatoes and a selection of herbs to make this dish extra special.
This is a deliciously simple East Neuk Lobster Cobb Salad, which can be thrown together quickly for Sunday lunch ... and you’ll get on just fine using just a knife and fork!
East Neuk lobster cobb salad
For the dressing:
¼ cup supernature rapeseed oil
2 tablespoons Knowehead Preserves fruit vinegar
1 tablespoon lemon juice
1 teaspoon Arran mustard
1 teaspoon Worcestershire sauce
1 teaspoon Dunsyre blue cheese
1 clove garlic, minced
Sea salt and freshly ground black pepper, to taste
For the salad:
Meadowseet organic salad leaves and herbs
6 oz cooked St Andrews by lobster meat, chopped
2 oz Dunsyre blue cheese, crumbled
6 strips grille bacon, roughly chopped
3 hard-boiled Kilduncan Farm free range eggs, peeled and diced
2 medium tomatoes, seeded and diced
1 avocado, peeled, pitted and cut into ½” cubes
1 cup cooked corn kernels
Sea salt and freshly ground black pepper to taste
Make the dressing by combining the oil, vinegar, lemon juice, mustard, Worcestershire sauce, cheese, garlic, salt and pepper in a blended or whisk together.
Store in an airtight container in the refrigerator until ready to use. This can be done a few days in advance, and the flavours do improve with time. Be sure to whisk before using.
Toss the salad leaves in a large bowl with few tablespoons of the dressing.
Arrange on a platter and top with the lobster, cheese, bacon, eggs, tomatoes, avocado and corn.
Season, and serve immediately.