Potted lobster

The first time we found ourselves in this packing-a-punch Northumbrian village, it was quite by accident, when we left Edinburgh one weekend in with a bit of a hangover. Spurning the tedious southbound M6 for a much more interesting looking coastal A1, we were delighted to discover that with any left potted lobster there lay the North Sea and some personality filled town or village, potted lobster.

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Potted lobster

Good range of seafood on offer. The Lyndisfarne oysters were fantastic and reasonably priced. Staff were friendly and helpful. Good choice of wines and beers. Overall something tasty to suit everyone. Very busy so you really need to book in advance. Dog friendly. Would definitely return to try out some of the other fish dishes on offer. The Potted Lobster in Bamburgh does not currently hold any awards from any leading restaurant guide. It may or may not be closed. The Potted Lobster is not currently listed in the Michelin Guide, however the restaurant previously held a standard Michelin Guide listing until February To email The Potted Lobster now, please click here. Your lists. You must sign in to view your saved lists. Not got a Leading Restaurants account?

As I mashed the last new potato into that sauce, I mourned its passing much potted lobster I would that of a dear friend. Very busy so you really need to book in advance, potted lobster. The Potted Lobster in Bamburgh does not currently hold any awards from any leading restaurant guide.

Tyneside S. Yorkshire North West London. Then, a couple years ago, I discovered, enjoyed and recommended The Mizen Head. Richard Sim is a chef on a journey north. As Mrs Diner and I would find out over the course of a sold-out Saturday evening, this is very much to the benefit of the people, and visitors, of Bamburgh. His menu allowed, and how. Across the printed list and specials boards I counted twelve different maritime delights.

Separate carefully the flesh of freshly-boiled lobsters from the shells, and from the tough red skin of the tails, mince the fish up quickly with a very sharp knife, turn it immediately into a large mortar, and strew over it a mixed seasoning of fine cayenne, pounded mace, lightly grated nutmeg, and salt: this last should be sparingly used in the first instance, and it should be reduced to powder before it is added. Pound the lobsters to a perfect paste with from two to three ounces of firm new butter to each fish if of large size, but with less should it be small; and the lobster-coral previously rubbed through a sieve, or with a portion of it only, should any part of it be required for other purposes. When there is no coral, a fine colour may be given to the mixture by stewing the red skin of the tails VERY softly for ten or twelve minutes in part of the butter which is used for it, but which must be strained and left to become perfectly cold before it is mingled with the fish. The degree of seasoning given to the mixture can be regulated by the taste; but no flavour should predominate over that of the lobster itself; and for all delicate preparations, over-spicing should be particularly avoided. A quart or more of fine brown shrimps, if very fresh and quickly shelled at the instant of using, may be chopped up and pounded with the lobsters with excellent effect.

Potted lobster

We asked our friend Sam Hayward of Fore Street restaurant in Portland, Maine, for the recipe for this aromatic stew—as pleasing to cook as it is to eat. Get our favorite recipes, stories, and more delivered to your inbox. Ingredients 16 tbsp. Instructions Step 1 Make a wood fire in a fireplace. Bring a large pot of water to a boil on top of the stove over high heat. Meanwhile, melt 2 tbsp. Add mushrooms, season to taste with salt and pepper, and cook until just tender, minutes.

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We love a good seafood restaurant but it can be an expensive hobby so when my mam asked where we'd like vouchers for as a Christmas gift, the Potted Lobster in Bamburgh which had been on our list of places to visit seemed like the perfect choice. Ednam House Hotel. I adore Bamburgh, can you tell? Next statement date 9 January due by 23 January Gattonside The Collingwood Arms. Awarded 5 out of 5 by The Spectator this delicacy is made in our kitchens, to order, with fresh lobster. Your saved locations. In fact I reckon this was probably one of the most expensive lunches we've ever eaten in the North East. Cooking instructions Ready to serve. Not got a Leading Restaurants account? You can walk along the coast to Seahouses just over 3 miles and catch the bus back if needed.

It's so good that you'll be

The Granby Inn. Awarded 5 out of 5 by The Spectator this delicacy is made in our kitchens, to order, with fresh lobster. Richard Sim is a chef on a journey north. You must sign in to add a restaurant to your own personalised restaurant lists. Accept Deny View preferences Save preferences View preferences. Contact information. It had either gone entirely AWOL or was so faint as to have been drowned out by potato and parmesan. It feels like a comforting seafood restaurant, not the souless tiled fish shop effect which the chains often default to, but cosy and inviting, the kind of place where when a cracked crab claw scoots off the plate and splashes fishy juices all over the floor, no-one scolds you. Not in Top Hardens. The Cook and Barker Inn. Functional Functional Always active The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. I was asked if it is somewhere you'd visit with kids and I would definitely visit here with children.