Whole Baked Sole Meuniere with Steamed Clams


​1 x Large Dover Sole

1 x Handful of Clams

3 x Lemons (Juiced)

2 x Tablespoons of chopped Parsley

1 x Shallot (Chopped)

2 x Cloves of Garlic (Minced)

1 x Teaspoon of Capers

2 x Cups of Plain Flour

1 x Cup of White Wine

3oz of Salted Butter

Salt & Pepper

Olive Oil


Take trimmed Dover sole and coat with flour.

​Coat a pan with olive oil, add sole, season with salt & pepper and cook on a medium heat for 5-7 minutes until golden.

(No blood should be coming from gill once cooked).

​Once cooked, add butter and melt down to coat and baste the fish.

​Add lemon, caper and parsley to finish.

​In a separate pan, add white wine, shallot, garlic and season, then reduce over heat by half.

​Add clams and put lid on to steam.

​Once clams have opened, remove and add them to to top of your meunière.

Whole Lobster with Crab & Citrus Cream


​1 x Large Crab

1 x Large Lobster

2 x Carrots (Chopped)

4 x Sticks of Celery (Chopped)

2 x Onion (Diced)

1 x Leek (Chopped)

1 x Shallot (Chopped)

1 x Handful of Chives

2 x Garlic Cloves (Minced)

1 x Table Spoon of Butter

1 x Cup of Double Cream

1 x Cup of White Wine

Salt & Pepper


Boil crab in a pot for 10 minutes (or until floating), remove and allow to cool on the side.

​Add carrot, celery, leek and onion to a large pot and boil lobster head-side down.

​Top with a lid and boil for 15 minutes.

Remove and allow to cool on the side.

(never in ice as this will wash away the flavour).

​Take your, now cooled crab, remove the top shell from the belly, pick out all the white and brown meat and set to one side.

(being careful to remove the dead man’s finger and discarding).

​Add butter, shallot, garlic and white wine to a pan and reduce by half.

​Add cream, bring to the boil and simmer for 5 minutes.

​Add your white and brown crab meat and finish with lemon, seasoning and chives.

​Take your lobster, remove the tail by twisting, same with legs and claws.

– Crack claws with a rolling pin and extract the meat.

– Roll the rolling pin over the legs to extract their meat.

– Cut tail in half to extract it’s meat.

​Cut the body in half, remove innards and discard.

​Clean the carcasse, replace all the lobster meat back into the shell and top with the crab sauce.

​Add a side of new potatoes, salad and serve.