Recipe of the month: Woodhill Hall

March 5, 2020

Butter poached lobster with peanut sauce, heritage carrots, pak choi, coconut and lobster foam

On the edge of Northumberland National Park, Woodhill Hall is a luxurious country house set on a private 100-acre estate. This poached lobster recipe comes straight out of their award-winning kitchen, which emphasises fine dining and quality produce


1 live North Sea lobster
1 tsp crushed peanuts
1 tsp peanut butter
200ml coconut milk
1 tsp Thai red curry paste
1 tsp Thai fish sauce
1/2 tsp tomato puree
1/2 tsp dark brown sugar

50g diced onion
50g diced carrot
50g diced celery
50g diced leek
1 clove of garlic
1 bay leaf
1 sprig of thyme
1/2 tsp tomato puree
Pinch of paprika
Dash of brandy
Splash of white wine
Fish stock
1 tsp of double cream

1 thick slice of orange heritage carrots
1 thick slice of purple heritage carrots
Knob of butter
Vegetable stock

1 pak choi
Knob of butter
Vegetable stock


• Take one live lobster, pierce the head with a knife to kill quickly
• Place into a pan of boiling water for one minute, then place into ice cold water not to cook the lobster but to free the flesh from the shell
• Take the flesh from the shell, gently poach in an emulsion of butter and fish stock for three minutes

Peanut Sauce:
• Combine crushed peanuts, peanut butter, coconut milk, Thai red curry paste, Thai fish sauce, tomato puree, dark brown sugar and gently heat in pan until smooth

Lobster Foam:
• Chop up the lobster shell and fry in a touch of olive oil over high heat
• Add some finely diced onion carrot, celery and leek, clove of garlic, bay leaf, a sprig of thyme, 1/2 tsp tomato puree and a pinch of paprika then add a dash of brandy and then a good splash of white wine
• Reduce and then just cover with fish stock
• Simmer for about 25 minutes and pass through a sieve
• Reduce the stock slightly
• Add 1 tsp of double cream

Heritage Carrots:
• Peel the carrots and cut into thick strips
• Cook in an emulsion of butter and vegetable stock Pak Choi:
• Cut the bottom of the Pak Choi off to seperate the leaves.
• Place into the simmering butter and vegetable stock emulsion for 10 seconds to keep a slight crunch

To Serve:
• Place a heap of the peanut sauce into the centre of the plate
• Add the lobster pieces, heritage carrots and pak choi in alternate layers
• Sprinkle a good pinch of freshly grated coconut over the top
• Foam the lobster stock with a hand blender and spoon over the top

• A pinch of lecithin powder added to the stock before foaming helps to hold the foam for longer (optional)

Woodhill Hall

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