How to cook shellfish

Meet Jon

Jon is one of our talented development chefs here at Morrisons. He's been hard at work in our kitchens developing tasty recipes for you to enjoy at home. 

You'll find plenty of tips and inspiration directly from Jon here, showing you how you can make the most of the shellfish available on our fish counters. 

Lobster Tails "Bearnaise Style"

Ingredients

• Lobster tails
• Approx 180g Hollandaise Sauce (Fresh or jarred) 
• 10g Tarragon - fresh or dried (If using dried use half the amount) 
• Juice of 1 lemon 
• 1x pack of Morrisons The Best Chips
• A little oil for cooking
• Cream or extra melted butter (optional) 

Method

1. Heat the oven to 190oc, and heat a frying pan with a little oil. Place the chips in the oven and cook to the packet instructions. Cut the lobster tail in half and fry flesh side down on a medium heat for 3-4 minutes, then turn over and cook for a further 3-4 minutes.
2. Remove from the heat and remove the flesh from the shell, slice the lobster an replace back in the shell, leave to one side while you prepare the sauce.
3. Mix the hollandaise sauce with the squeeze of 1/2 lemon, (cut the other half into 2x decent sized wedges for adding later) and the tarragon. If you want to make your sauce more decadent whisk in a little cream or extra melted butter.
4. Place the lobster tails on a baking tray and spoon over the sauce onto the chopped flesh back in the shells, place in a hot oven and bake for 2-3 minutes till golden and bubbly on top (you can do this quicker under a hot grill). Serve with the chips on the side and with a little bunch of watercress salad and a lemon wedge.