Posts tagged #Lighthouse

Lobster

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We couldn't open a seafood restaurant and not feature Lobster on the Bill of Fare, and one of our favourite ways to serve it has to be the classic, Spaghetti with Lobster.

The provenance of this dish is hotly contested amongst chefs worldwide, there are those who'd argue it was created in New York and those who'd swear it is authentically Italian. We don't mind too much, but what we do know, it that it's a culinary marriage made in heaven.

Perfectly al dente spaghetti, served with the freshest of Lobster, poached to perfection, and a luxurious sauce created from the stock reduction of lobster shells and finished off with cream. Undoubtedly one of the best ways to serve Lobster and it's fast becoming another classic here at the Lighthouse.

We serve up either starter or main portions depending on your appetite, and we'd suggest trying a bottle of either the Gavi di Gavi or the rather lovely Pouilly Fume.

Posted on February 20, 2013 .

Scottish Mussels with bacon, leek & Bottle Kicking cider

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We always knew these would be a real hit. A generous bowl of supremely fresh, succulent Scottish Mussels, with the tasty bacon, leek & Bottle Kicking cider cooking juices poured all over them, yum.

We use the gorgeous Scrambler cider from our neighbours; The Bottle Kicking Cider Company over in Hallaton. It's made using the best West Country cider apples together with locally grown, Leicestershire apples, producing a real crisp, fresh taste.

Order a nice helping of the wonderful Hambleton breads to soak up the cooking juices, or a portion of crispy Lighthouse chips, and you've got perfection.

Lino has scribbled down his recipe so that you can try these at home.

Serves 2 as a main, or 4 for starters

1 kilo of fresh mussels in their shells
1 large leek, finely sliced
200 ml of Bottle Kicking Cider
200 ml of double cream
100 gr of smoked streaky bacon, cut into strips, (lardon)
splash of Olive oil

Clean the mussels by removing the beard from the shell and wash them in water and drain.
Heat up the oil in a large pan, and fry the leeks and bacon.
Once browned and cooking add the mussels, cider and cream and cover with a lid and bring to the boil once the mussel shells are open they are ready to serve, sprinkle some chopped parsley and season to taste.
if you like the sauce to be a little more dense, strain the mussels, and reduce the sauce to your preference.

Serve with lots of bread or Chips!

Culinary Adventures at The Lighthouse

Our first week and things are pretty hectic, Lino and the team are serving up some seriously tasty coastal treats, the new and exciting wine list is going down a storm, and the Lighthouse is really buzzing. It's all about being more relaxed, getting stuck in and enjoying a new experience. It's food from our hearts, and we're thrilled to see so many of you loving it.

The menu is a little different, rather than starters we have Nibbles, choose a few to share (choose four, and you'll get an extra one on the Lighthouse). Try the spiced whitebait with lemon mayonnaise, sublimely crispy little tastes of the sea, served with a generous pot of lemon mayonnaise for dipping. The Hambleton breads and grissini are addictive and you'll soon see why Hambleton Bakery has won awards, wonderful. The menu features a number of family favourites, including the Lighthouse Fish & Chips; amazingly fresh fish with a light, fluffy batter and served with homemade mushy peas and tartar sauce, a Lighthouse classic in the making.

The wine list has been carefully selected to work beautifully with fish; try the exceptional Picpoul de Pinet from France, it's perfect with the succulent griddled tiger prawns. You'll also find plenty of choice to compliment the meat too, try the Montelpulciano from Italy with the fillet steak, black pepper sauce and chips, divine.

And then, of course there's the indulgent desserts, all packed with flavour. The apple and pear crumble has a wonderful caramel quality about it, and comes with plenty of homemade custard to pour over, yum. The Cheeseboard, a perfect collection of British cheeses, including Colston Bassett Stilton, Lincolnshire Poacher, Sparkenhoe Red Leicester, Cornish Yarg and a few other exceptional choices. A nice helping of homemade chutney and more of the Hambleton breads make the cheeseboard unmissable.

Exciting times, and we're loving it, we hope you will too.

Posted on January 17, 2013 .