A Sanjay Taster
17th November 2017
It has become quite a tradition of Newlyn School for Sanjay, the renowned chef, to visit Newlyn School in the Autumn term. Again, with his group of trusty chefs, Kacey, Mia, Josh and Lucas, they recreated the lobster dish that they had cooked on demonstration at the Newlyn Fish Festival. Many children had never tasted lobster before, so this was their first time at eating some. It was a thumbs up all round, with many new converts to eating lobster.
A special thank you to Kacey's parents, Katie and Luke, for supplying us with the two lobsters.
- 500g cooked lobster
- 5 tbsp creme fraiche
- 1 head iceberg lettuce
- 2 tomato
- 6 hot dog buns
- Few dill leaves
Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
Mix the creme fraiche with chopped up tomatoes and lettuce.
To serve, split the rolls and divide the lobster mix between the rolls and top with fresh dill leaves .