SEVEN SUSSEX THINGS
The seven Sussex things that make the South heaven

The Chichester lobster’s the lordliest dish

Blanch the lobsters. Remove all shells and wrap in butter paper to reheat. Peal the prawns and butterfly.

For the bisque, roast the shells in a drop of olive oil. Sweat the shallots, mushrooms and garlic, add the brandy and tomato puree and stir well. Add the shells to the shallot mix, add the cream.

Cook on a medium heat until the cream reaches coating consistency. Remove from the heat, add the tarragon and lemon juice.

Season and let this stand for 20 minutes then pass through a sieve. To serve, heat the lobsters in the butter papers with salt and pepper, lobster oil, white wine and a squeeze of lemon.

Heat your sauce and prepare your deep fried herbs or vegetables. Sauté the prawns and complete the dish on hotplates and service.