West Coast Bucket Broil

Crab Tavern executive chef Paul Owen shares his recipe for crustacean delights at the new restaurant, which has recently opened at Dubai’s Media One Hotel

Equipment needed:

• Large stock pot
• Weighing scales
• Measuring jug
• Eight litre container
• Disposable food safety gloves
• Stock pot for 20 portions

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Ingredients

• 5ltr crab stock
• 5 bay Leaves
• 25g old bay seasoning
• 5 each, lemons & zest

Method

• Place ingredients in the large stockpot and simmer for 15 minutes on low heat.
• Check seasoning and chill straight away in a blast chiller set below 5°C.
• Use per serving.

Ingredients for cooked tray - one portion

• 250ml crab broil
• 300g crab claws
• 1 merguez sausage
• 1 lemons & zest
• 1 sweet corn
• 150g ratte potatoes
• 200g lobster
• 50g flat leaf parsley
• Salt & cracked black pepper to taste

Cooking method for tray

• Cook the ratte potatoes and merguez sausage and then chill.

Method for combining stock and cooked tray

• Place the broil stock in the pan and add all the shellfish.
• Simmer for 10 minutes.
• Add the potatoes, sweet corn, and sausage, along with the lemon.
• Simmer for a further four minutes.
• Check seasoning, and garnish with the flat leaf parsley.
• Serve as per dish specification.

How to store the finished dish

• In a covered container, refrigerated between 1° and 4° Celsius for up to 48 hours.