Gareth Ward served up raw lobster dressed with Nam Jim Thai sauce on James Martin’s Saturday Morning.
The ingredients are: Whole lobster -Kill and Freeze a whole lobster at -80 degrees centigrade for one week.
For the lobster oil: Smashed lobster shells and Super Light Sesame Oil.
For the Nam Jim dressing: 6g shrimp paste – toasted, 10g BBQ Thai green chilli, 7 g coriander root, cleaned, 1g salt, 21g garlic, 90 ml lime juice, 80 ml fish sauce, 80g palm sugar and 10g fine chopped coriander.
See recipes by James in his book titled: Home Comforts available from Amazon now.
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