A fancy shellfish starter from John George on Come Dine With Me Folkestone and Dover
Take the live lobsters and remove the head and claws. Split down from the head to tail, cutting in half. Blanche the tails in boiling water for 15 seconds then remove and immerse in cold water. Repeat for the claws. Drain and place in the fridge.
Remove the lobster meat from the shell carefully. With the claws cut tendons and gently break shell with a meat hammer, trying not to break the meat. In a bowl mix the meat with the curry oil, ginger and some sea salt. Place back in the fridge.
In large pan the fry the discarded lobster shell then add the wine and red pepper juice. Add the cardamom and cayenne pepper then turn off heat and allow to infuse for 10 minutes. After 10 minutes pass the liquid through a sieve.
Cook new potatoes and then slice in half.
Finish the lobster by heating a griddle pan until hot to sear the tails giving them colour. Then place in the oven with the claw meat for 10 minutes.
On each serving plate place the red pepper reduction and 3 halves of potato. Top with crème fraiche and caviar. Remove the lobster from oven, divide between plates and garnish with salad leaves and a drizzle of curry oil.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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