Eat Jersey!

Following the success of the inauguralEat JerseyFood Festival last year,we are delighted to announce that the eventwill once again be running for 2016.

From Thursday 3 to Sunday 6 November, Executive Head Chef Mark Jordan will be joined for a second year at The Atlantic Hotel,by a prestigious line-up of 11 renowned chefs from the Channel Islands and Britain in a celebration of the gourmet produce and fine-dining in Jersey.


Lobster cappuccino

3kg lobster carcasses

3 shallots. sliced

1 head garlic, sliced

Vegetable oil

1 small glass brandy

2 tsp tomato purée

250ml veal jus (see below)

250ml fish stock

1 star anise

1 sprig thyme

125ml double cream

Salt and pepper

Juice of 1 lemon

Macaronipasta dough

500g pasta flour

12 egg yolks

Pinch salt

Lobster sauce

475ml langoustine jus

1500ml double cream

50ml lemon juice

100ml water


Veal jus

5kg fresh veal bones

1 onion

1 leek

1 carrot

1 bay leaf

2 dsps tomato purée

75cl red wine

To serve

Lobster sauce (see below)

1 handful sweetcorn

Chives, chopped

Lobster collop


Lemon juice

Wilted spinach

Oscietra caviar

Basil cress


Lobster cappuccino

Preheat the oven to 170°C.Place the lobster into a large pot of boiling water for 8 minutes, once cooked remove from the water and place on a tray to cool, then put into the fridge to firm up.Once cold remove the claws from the lobster by twisting them with the back of a knife, then gently hit the claws until they crack and carefully remove the lobster meat from the shell. For the body again twist the head and the tail in the opposite direction and pull apart. With the tail in your hand legs-up squash the shell together until it cracks then gently peel away the tail shell.With a sharp knife neatly remove the soil line by making a small cut along the length of the back and scraping out any debris. Slice four nice thick slices of lobster and place in the fridge. Cut the remaining lobster into 0.5cm dice and also place into the fridge.Place the lobster carcasses in a tray and place into the oven until golden brown, approximately 20 minutes. Place the shallots and garlic into a heavy-bottomed pan with a little vegetable oil and sauté until soft. Add the brandy and reduce until syrupy, then add the tomato purée and mix well together.Remove the lobster shells from the oven and add them straight to the same pan and mix together. Add the veal jus, fish stock, star anise and thyme and leave to simmer on a gentle heat for around 1½ hours, every now and then removing the impurities which float to the top with a ladle.Pass the stock through a fine sieve into another thick-bottomed pan, add the cream and bring to the boil. Season with a little salt and pepper and adjust the taste with lemon juice. Set to one side.


Make the macaroni by using a pasta machine and start feeding the pasta dough through at the widest setting – you may well need to roll the pasta out first with a rolling pin at the beginning so that it fits into the pasta machine. Every time you pass the whole sheet through the machine move down a setting on the pasta machine – I normally take my pasta down to the number 3 setting but it is entirely up to you.Once the pasta is rolled out cut it into 5cm squares. One at a time roll the pasta squares around a normal ball point pen or piece of wooden dowel and at the very end just seal it down with a little egg yolk, gently slide the pen/dowel out of the macaroni and leave to dry – you will need six or seven pieces of macaroni per person.

Lobster sauce

Boil the langoustine jus in a saucepan then add the cream, lemon juice and water and bring back up to the boil. Add the salt to taste.

Macaronipasta dough

Sieve the flour and place in a bowl. Add the egg yolks and the salt and gently mix together until all the ingredients form a ball. Remove the dough from the bowl and knead with your hands for 10 minutes or until the dough appears to be smooth and lump free. Wrap in clingfilm and place into the fridge for 1 hour.

Veal jus

Preheat the oven to 180°C. Place the bones into a high-sided roasting tray and place into the oven until golden brown, around 20 minutes. Remove the bones from the tray and place into a large stock pan. Peel and chop the vegetables and add them along with the bay leaf to the roasting tray used for the bones. Place the pan containing the vegetables onto the heat and stir around until they start to turn brown then add the tomato purée and the wine. Stir this together well and then add to the bones. Top the saucepan up until the water just covers the bones and gently bring the stock up to the boil, skimming with a ladle all the time to remove any impurities that float to the top. Gently simmer the stock for 8 hours, skimming all the time. Pass the stock through a fine sieve or muslin if you have it and pour the liquid back into a clean saucepan. Reduce slowly until the liquid is a gravy consistency. Reserve in the fridge (it will keep for 4 to 5 days) or freezer until needed.

To serve

Start by placing the lobster sauce into a pan and heating it up then add the cooked macaroni to this and stir gently. Add the diced lobster, the sweetcorn kernels and the chives and gently heat up again. Place a good spoonful of the mix into the centre of each bowl and cover with a smaller plate.Place the lobster collop onto a tray and add a nice knob of butter onto each with a squeeze of lemon and put under a preheated grill for no more than 20 seconds, just enough to take the chill off the lobster. Place a ball of the warm wilted spinach in the centre of the small plates and sit one piece of lobster collop on that.Foam the lobster cappuccino and spoon over the lobster collop, garnish with a small spoon of caviar and a little piece of cress, cover with a closhe (glass dish) and serve straightaway.

Find out more about Chef Mark Jordan and Eat Jersey!here…