Galton Blackiston served up a tasty lobster with tomato consomme and basil on James Martin’s Saturday Morning.

The ingredients for the tomato consomme are: 1kg San Marzano tomatoes, halved, 2 shallots, peeled and chopped, 40 g of basil leaves, 40 grams coriander, 1tbsp caster sugar, 1/2 cucumber peeled and chopped, A good grinding of black pepper, For the lobster, Lobsters weighing about 1 and 1/2 lbs each.

For the basil mayonnaise: 2 egg yolks, 1tbsp white wine vinegar , a good squeeze of lemon juice and 1tsp Dijon mustard.

To garnish:
12 dehydrated baby tomatoes semi dehydrated and 1 cooked and turned new potato.
Samphire: Butter, to coat samphire, Balsamic vinegar, dash and A selection of baby basil leaves.

See recipes by Galton in his book titled: Hook Line Sinker: A Seafood Cookbook available from Amazon now.