Zipper Back Shrimp and Nova Scotia Lobster with Pot

Name: Zipper Back Shrimp and Nova Scotia Lobster with Potato, Leek and Gooseberry Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 black tiger shrimp; Pinch thyme; Pinch rosemary; Pinch basil; Juice from half a lemon; Salt and pepper to taste; 1 2 -pound Nova Scotia lobster; 1 -ounce Yukon gold potatoes, brunoise; 1 -ounce organic purple potatoes, brunoise; 2 tablespoons extra virgin olive oil; 1 garlic clove, finely sliced; 1 -ounce wild leek, julienne; 4 tablespoons gooseberry, concasse; 1 teaspoon thyme, rough chop; 1 teaspoon rosemary; 1 teaspoon basil, rough chop; Salt and pepper to taste; 2 -ounces baby spinach, steamed; 1 -ounce red wine; 1 -ounce lobster stock; 1 garlic clove, thinly sliced; 1 medium shallot, roughly chopped; teaspoon candied lemon zest; 2 tablespoons unsalted butter; Salt and pepper to taste; 1/4 teaspoon tomato concasse; 2 tablespoons chives, chopped

Servings: persons

6 black tiger shrimp
Pinch thyme
Pinch rosemary
Pinch basil
Juice from half a lemon
Salt and pepper to taste
1 2 -pound Nova Scotia lobster
1 -ounce Yukon gold potatoes, brunoise
1 -ounce organic purple potatoes, brunoise
2 tablespoons extra virgin olive oil
1 garlic clove, finely sliced
1 -ounce wild leek, julienne
4 tablespoons gooseberry, concasse
1 teaspoon thyme, rough chop
1 teaspoon rosemary
1 teaspoon basil, rough chop
Salt and pepper to taste
2 -ounces baby spinach, steamed
1 -ounce red wine
1 -ounce lobster stock
1 garlic clove, thinly sliced
1 medium shallot, roughly chopped
teaspoon candied lemon zest
2 tablespoons unsalted butter
Salt and pepper to taste
1/4 teaspoon tomato concasse
2 tablespoons chives, chopped

1
For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper.
2
Place on hot grill for approximately 2 minutes on each side, or until pink and firm.
3
Set aside.
4
For the Nova Scotia Lobster: Steam lobster.
5
Crack shells and remove meat from claws and tail.
6
Set aside.
7
For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees.
8
Steam potatoes until fork tender.
9
In a saute pan, add oil and garlic.
10
Saute until golden.
11
Add potatoes, saute until incorporated.
12
Add leek, gooseberry concasse, herbs, salt and pepper.
13
In ramekin, line with spinach.
14
Spoon hash into mold and cover with remaining spinach.
15
Place in waterbath and in oven for approximately 15 minutes, or to heat through.
16
Set aside.
17
For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock.
18
Bring to a boil and add garlic and shallot.
19
Reduce heat to a simmer and reduce liquid by half.
20
Add zest.
21
Whisk in butter to emulsify.
22
Season with salt and pepper.
23
Add tomato and chives.
24
Set aside.
25
To plate:
26
Place spinach mold in center of plate.
27
Place shrimp and lobster around mold.
28
Lightly pour beurre blanc around plate.
29
Garnish with lemon wedges and/or additional gooseberries.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 6 black tiger shrimp, Pinch thyme, Pinch rosemary, Pinch basil, and more.

Yes, Zipper Back Shrimp and Nova Scotia Lobster with Potato, Leek and Gooseberry Hash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zipper Back Shrimp and Nova Scotia Lobster with Potato, Leek and Gooseberry Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions