Chef Shannon Batten, of Peak Dining at Iceworks Paddington, combines Red Emperor and Lobster in a meal fit for king.


Serves 1

  • 120g Desiree potatoes
    1g saffron strands
    1 sprig thyme
    3 garlic cloves
    Salt and pepper
    40g baby leeks
    3 baby vine tomatoes
    20g shallots
    200g fish trim
    200ml white wine
    400ml cream
    40g lobster tail
    180g Red Emperor, skin on
    20g peas
    1 baby gem lettuce
    40g pasta sheets


Saffron potatoes:

Peel potatoes and cut into cylinder shapes. Put them into water with saffron, a sprig of thyme, clove of garlic, salt and pepper. Cook until just soft through the middle.

Baby leeks:

Take the top and bottoms off them (approx 5) and blanch in oiling water with salt and pepper for 30 seconds.


Cut in half, place on baking tray with salt and pepper, drizzle with olive oil. Bake in the oven for 5 minutes on 180°C.

Cream sauce:

Dice shallots and garlic, sweat down. Add fish trim and further cook for 5 minutes but don’t colour. Add the white wine and reduce by three quarters. Add the cream and leave on a low heat for 10 minutes. Pass through
fine sieve.


Poach the tail in butter and water, salt and pepper for 30 seconds.

Red Emperor:

Pan fry skin side down on a medium heat with salt and pepper. Once skin is crispy flip over and cook
through (approximately 7 minutes).


Blanch in hot water for 2 minutes.

Baby gem lettuce:

Sauté in a pan with butter until leaves start to wilt then take them out and drain off the butter.

Pasta sheets:

Blanch in boiling water for 30 seconds.

To serve:

Put three saffron potatoes on the plate. Arrange the tomatoes, peas, baby leeks and baby gem in the middle of the potatoes. Place the Red Emperor on top of the potatoes. Put the lobster on top of the Emperor and the pasta sheet on top of the lobster.

Finish with the cream sauce. Enjoy!