Lobster and pork head bon bons

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Ellis Barrie
From Saturday Kitchen

Ingredients

For the pork head bon bon

  • 1 tbsp olive oil
  • 1 shallot, brunoised (or finely diced)
  • 30g/1oz fennel, trimmed and brunoised (or finely diced)
  • 1 garlic clove, crushed
  • 50g/1¾oz slow-cooked pig’s head, meat picked and finely chopped
  • 1 apple, brunoised (or finely diced) and blanched
  • 50g/1¾oz cooked lobster claw meat, finely chopped
  • 10g fresh chives, finely snipped
  • 5g lilliput capers
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • 100g/3½oz pork crackling granules or pork crackling, very finely chopped
  • salt and freshly ground black pepper

For the lobster tail

  • 2 cooked lobster tails, shell removed
  • 50g/1¾oz butter
  • 50g/1¾oz caster sugar
  • 50ml/2fl oz white wine, such as Chardonnay
  • 2 thyme sprigs
  • 1 garlic clove, crushed
  • salt and freshly ground black pepper

For the Jerusalem artichokes

  • 3 large Jerusalem artichokes, peeled and chopped
  • 1 tsp Chardonnay vinegar
  • 2 thyme sprigs
  • 1 garlic clove, finely chopped
  • 1 tbsp butter
  • 1 tbsp snipped fresh chives
  • salt and freshly ground black pepper

For the pork and lobster sauce

  • 100g/3½oz butter
  • 500g/1lb 2oz lobster shells, roughly chopped
  • 1 carrot, peeled and diced
  • 1 celery, trimmed and diced
  • ½ garlic bulb
  • 1 onion, diced
  • ½ fennel, trimmed and chopped
  • 8 peppercorns
  • 2 star anise
  • 50g/1¾oz fresh root ginger, peeled and very finely chopped
  • 150ml/5fl oz Cognac
  • 150ml/5fl oz dry white wine
  • 30g/1oz tomato purée
  • 5 tarragon stalks
  • 5 parsley stalks
  • 1 litre/1¾ pints pork stock
  • 350ml/12fl oz chicken stock
  • 150g/5½oz butter, chilled and diced
  • 1 Cox apple, diced
  • 1 tbsp snipped fresh chives

For the mushrooms

  • 1 tbsp butter
  • 200g/7oz winter chanterelle mushrooms or other fresh wild mushrooms
  • 1 tbsp aniseed liqueur, such as Pernod
  • 1 tsp Chardonnay vinegar
  • salt and freshly ground black pepper