gourmetgossipLOBSTER MILLEFEUILLE WITH CAPSICUM PESTOServes 4INGREDIENTSfor the lobster. 2 medium-sized lobsters . 50g (1.7oz) butter. 1 sachet of bouquet garni. Dash of Noilly Prat ----------------------------for the millefeuille. 150g (5oz) potatoes. 50g (1.7oz) softened butter. 50g (1.7oz) flour. 2 egg whites (whipped until stiff). Pinch of nutmeg. Salt & pepper to taste----------------------------for the pesto. 1 red capsicum pepper. 1 yellow capsicum pepper. 1 clove garlic . 30g (1oz) pine nuts . 10g (0.3oz) Parmesan cheese. White pepper & sea salt to taste. 50ml (1.6floz) white balsamic vinegar . 100ml (3.3floz) olive oil . A bunch of dill and parsleyMETHOD1.Boil lobster for 3.5 mins and blanch in iced water, then removelobster flesh from shells and set aside. Keep 500ml (17floz) of thestrained boiling water and add to this the lobster shells, butter,bouquet garni and Noilly Prat. Slowly reduce the liquid down to125ml (4floz). 2.For the millefeuille, mix together the boiled potatoes, softenedbutter, flour, stiff egg whites, nutmeg, salt and pepper. Spreadthinly in round shapes on a greased oven tray. Bake at 160°C(320°F/gas 3) for 12 mins. This should make up to 20 biscuits,although you'll only need three per person for this dish.3.Grill peppers, peel and cut into small pieces. Roast garlic andpine nuts over a low heat until golden brown. In a bowl, mix thered pepper and half the garlic, pine nuts, parmesan, white pepper,sea salt, white balsamic vinegar and olive oil, then blast with ahand blender until smooth. Repeat this process with the yellowpepper and the other half of these ingredients.4. Halve the lobster tails and gently reheat in the stock with theclaws. 5.Place half a teaspoon of yellow pesto on a plate and lay one ofthe potato biscuits on top. Add one reheated halved lobster tail,a little red pesto and a sprig of parsley. Cover with another biscuitand top with a hot lobster claw, a sprig of dill and some yellowpesto. Finish the tower with a biscuit and serve.WINTER 2012I sea&iI25

26Isea&iIWINTER 2012THE INSIDE TRACKFollowing the lead of groundbreaking hotels and private residencesworldwide, certain superyachts are flying the flag for truly original and creative interior designinspiring interiorsSILVER ANGELDistinctive and impressive, sleek yet welcoming, the interiorof this 64.5m (212') Benetti is the combined work of ArgentDesign of London, UK, and Italy-based Stefano Natucci. Thecontemporary and flawlessly executed design marries high-gloss dark oak panelling with white onyx, silver leaf andmirrored units for a sleek monochrome effect that reflects thevery best of style afloat. Custom-built back-lit Lalique insertsadd extra kudos to guest areas, and all loose fittings andfurniture are one-off designs. Even the décor of the gym reflectsthe eminently cool design theme.Silver Angel is available for winter charters in the Indian Ocean. Prices fromUS$450,000 per week for up to 12 guests