MKR episode 2 recipe: Crumpets with Buttered Lobster

Crumpets with Buttered Lobster

Prep Time: 30 minutes plus standing time

Cook Time: 30 minutes.

Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>

Serves six.

Ingredients

3 raw lobster tails, cut in half lengthways

250g unsalted butter, chopped

5 garlic cloves, crushed

1 tbs paprika, plus extra to sprinkle

Juice of 1 lemon

Crème fraiche, to serve

Chopped chives and salmon roe, to garnish

Crumpets

500ml warm milk

5 tsp caster sugar

750ml lukewarm water

20g dried yeast

900g plain flour, sifted

2 tsp salt

1 tsp bicarbonate of soda

Melted butter, for brushing and greasing

Method

1. To make crumpets, place milk, sugar and 500ml of the lukewarm water in the bowl of an electric mixer fitted with a paddle attachment. Sprinkle over the yeast. Stand for about 8 minutes or until mixture is frothy. Add the flour and salt. Mix on medium speed for about 3 minutes to form a smooth, elastic batter.

2. Remove bowl from mixer and cover with cling film. Set aside in a warm, draft-free area for about 1 hour or until mixture has almost doubled in size and bubbles appear on the surface.

3. Place remaining 250ml of lukewarm water in a jug. Stir in the bicarbonate of soda. Add mixture to the crumpet batter and stir to combine. Cover and set aside for a further 10 minutes.

4. Heat a large non-stick frying pan over medium heat. Brush with butter. Add four greased 10cm-round crumpet rings. Pour 1/3 cup of the batter into each crumpet ring.

5. Cook for about 8 minutes or until tops are dry to touch, the crumpets have risen and the bases are golden.

6. Using tongs, remove the rings from the crumpets and flip the crumpets over. Cook for a further 1 -2 minutes or until crisp and golden. Repeat with remaining batter, greasing the crumpet rings in between.

7. Preheat oven to 200C.

8. Loosen lobster tails in their shells, to make them easier to remove once cooked. Place them on an oven tray, cut-side up.

9. Place butter and garlic in a small saucepan over low heat until butter melts. Stir in paprika. Season generously. Remove from heat. Brush butter mixture over lobster tails in shells. Stir lemon juice into remaining butter mixture.

10. Bake for about 8-10 minutes or until the flesh is opaque and the shells have changed colour. Once cool enough to handle, remove tails from shell and cut into slices. Add to saucepan with butter mixture. Toss to coat.

11. Lightly toast crumpets and brush with butter mixture. Top with lobster slices and crème fraiche. Garnish with chives and salmon roe. Sprinkle with paprika.

MKR continues Wednesday at 7.30pm on Channel 7 and 7plus.

For more engaging entertainment content, visit 7Life on Facebook.