Lobster and pork head bon bons


This makes for a showstopper meal that takes time to prepare but is really worth the effort.


For the pork head bon bon

  • 1 tbsp olive oil
  • 1 shallot, brunoised (or finely diced)
  • 30g/1oz fennel, trimmed and brunoised (or finely diced)
  • 1 garlic clove, crushed
  • 50g/1¾oz slow-cooked pig’s head, meat picked and finely chopped
  • 1 apple, brunoised (or finely diced) and blanched
  • 50g/1¾oz cooked lobster claw meat, finely chopped
  • 10g fresh chives, finely snipped
  • 5g lilliput capers
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • 100g/3½oz pork crackling granules or pork crackling, very finely chopped
  • salt and freshly ground black pepper

For the lobster tail

For the Jerusalem artichokes

For the pork and lobster sauce

For the mushrooms

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