Gin Infused : Scillionian Crab and Lobster salad

In honour of the recent Keepr’s Isles of Scilly Gin award, Head Chef Mark Taylor shares this delicious ‘Lobster and Crab Summer Salad’ – fresh lobster and crab from the Scillonian waters with Keepr’s Isles of Scilly Gin infused watermelon! It’s fast becoming both the locals and guest’s favorite.  Our AA acclaimed two-Rosette award-winning Sir Cloudesley Shovell Restaurant with gorgeous sea views is the perfect setting for your afternoon tipple. 

Other sumptuous offerings include local fishermen’s seafood platters plus gourmet lobster rolls and afternoon high-tea – we’ll meet you there!

  • Serves :4
Dressed crab and lobster
  • 100g
  • 100g
  • 5g
  • 1
  • 1tbsp
  • 1tbsp

Place all ingredients in a bowl and season to taste, the mayonnaise is there to help bind the shellfish meats together. 1tbsp is enough to bring together the desired result, but you personally may want more, or to alternatively make a unbelievable Sandwich we would up the mayonnaise by 1tbsp.

Gin infused watermelon

¼ watermelon – balls or diced is fine – seeds removed

Pickling liquor
  • 50ml
  • 100g
  • 50g
  • 25g
  • ½ tbsp
  • 1
  • 2

¼ the watermelon and using a parisian baller, use the smallest end carve out the balls. 

Liquor – add all ingredients into a pan – bring to the boil and all to cool fully. 

Add the watermelon balls to the cooled mixture and infuse for minimum 2 hours (longer the better) 

Avocado puree
  • 1
  • 1/4

Fermented tomato & dill dressing
  • 1kg
  • 20g
  • 1 medium sized

Roughly chop the tomatoes and mix well with the salt and place in the kilner jar and close the lid. 

Leave for 3-5 days depending on the flavour intensity desired. – Here at Karma St Martins believe 4 days in the best. 

Remember to burp (gently open the lid) – the jar daily as the build up of cardon dioxide made cause the jar to damage. 

After the allocated time frame – strain the fermented water through a fine sceive

  • 4tbsp
  • 2tbsp
  • 1tbsp
  • 1/4

Fresh Salad leaves – shop brought or homegrown 

We use a few leaves to help finish the presentation off on this dish, but we are a restaurant. Please feel free to re-create this dish in whatever way you see fit.

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