rebel restaurant’s lobster crumpet
A Michelin Guide restaurant shares its recipe for the perfect seafood canapé for your next gathering.
1 cooked whole lobster tail (if you can’t source this, smoked salmon works well too!)
1 fennel bulb
1 pack of dill
100g salted butter
150g plain flour
200ml warm water
1 sachet fast action yeast
1⁄2 tsp table salt
1 tsp bicarbonate of soda
Preheat the oven to 220 degrees.
If you are using crumpet rings, oil the rings to prevent sticking. Alternatively, if you are using muffin tins, make sure these are also well-oiled and preheated in the oven.
Add the yeast to the warm water and stir well. Then, add the salt to the flour and mix well.
Mix the flour, salt, water and yeast together in a bowl and then add in the bicarbonate of soda. Cover and leave somewhere warm until bubbles appear.
Whilst the dough is rising, slice the lobster tail into 2” thick pieces. Thinly slice the fennel and lightly salt. Then leave it to sit with the salt for 10 minutes until the flesh has softened. Zest the lemon and half of the lemon’s juice into your fennel mix and set aside until you’re ready to serve.
Once the mixture looks bubbly, it’s ready to go. Pour an inch of the mixture into your mould or rings, place in the oven and cook until the mixture looks dry on top and they are firm to the touch.
Once the crumpets are ready, butter each crumpet generously, place your lobster tail (or salmon) on top and season with Maldon.
Place into the oven for 2-3 minutes until the lobster is warm. Then remove from the oven and serve with your dressed fennel.
As a final touch, pick some fresh dill and garnish your crumpets.
Recipe credit: rebel restaurant