Comments on: Lightly Smoked Lobster with Sea Purslane and Suffolk Samphire

By: John way

John way — Mon, 12 Sep 2011 13:04:01 +0000

Tried Orache for the first time last week (found growing above the high water mark on my local shingle beach).Very tasty,sauted in garlic butter.It featured as a side dish in The Sunday Times Restaurant review this week.
I see Waitrose sell Sea Aster now:
Tried that too,not too impressed.
Must try Sea Purslane next !!

By: Mike

Mike — Mon, 03 Aug 2009 11:06:01 +0000

HI Maddy

How do, I love this recipe, it reminds me of my trips to this area. My Dad lives near here and we would go to Richardson’s smokehouse and to the very same oysterage. Also Snape Maltings is worth a trip when in the area. Great site hun, catch you soon.

By: Helen

Helen — Fri, 10 Jul 2009 13:42:12 +0000

Wow. This looks amazing. Smoked lobster. So it doesn’t overwhelm the flavour of the lobster then?

Hi Helen,

As it’s smoked very lightly it compliments the natural sweetness of the lobster. It’s fabulous!

Maddy

By: James

James — Thu, 09 Jul 2009 13:32:36 +0000

Looks too good to eat. Do you use the cedar wood sheets again or are they a once only?

Hi James,

The Cedar wood sheets are only good for one use. They are not that expensive and you can buy them from american websites such as this one http://www.barbecuewood.com/-strse-1835/Cedar-Grilling-Papers%2C-Set/Detail.bok.

This lobster dish is delicious!
Regards
Madalene

By: Elisa

Elisa — Wed, 08 Jul 2009 09:38:50 +0000

What a great trip! I have never thought about smoking lobsters or any other crustaceans for that matter. Should definitely try.
My grandpa used to go eel fishing every summer, he then smoked them and canned in oil. Happy days