Spiced lobster with roast tomato and pepper soup

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the soup

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 tbsp coriander seeds
  • 1 bunch fresh coriander, chopped
  • 2 hot red chillies, finely chopped
  • 5 garlic cloves, minced
  • 3 red peppers, diced
  • 1kg/2lb 4oz ripe plum tomatoes, halved
  • 300ml/10fl oz vegetable stock

For the spiced lobster

  • ½ tbsp olive oil
  • 1 banana shallot, finely diced
  • ½ tsp cumin seeds
  • ½ tsp crushed pink peppercorns
  • ½ tsp salt
  • 100g/3½oz butter
  • ½ cooked lobster tail and 1 cooked lobster claw, meat removed from shell

To serve

  • 250g/9oz heritage cherry tomatoes
  • 1 tbsp red amaranth
  • 1 tbsp micro coriander