Valentine’s Day may look a little different this year, with fancy restaurants to woo your partner off the cards. However, that doesn’t have to stop you from having an indulgent, intimate meal with your someone special - dining in is the new dining out after all!
Surprise your Valentine with self-shaken cocktails and a home-cooked dinner à deux.
Curated by Indigo Chef Dominic Teague, the menu is made up of two simple to follow recipes and of course, designed to impress. For the main course, Lobster salad with baby carrots is an absolute showstopper and for dessert, nothing says romance like Chocolate mousse!
The pièce de résistance – La Dolce Vita cocktail from our expert mixologist, Pedro Paulo. A sure win for a fun and flirty date night at home!
Main Course - Lobster Salad with Baby Carrots
For the Carrot Purée
2 cloves of garlic
400ml carrot juice
Pinch of salt
For the Lobster
1 cooked 600 gram native lobster
For the garnish
4 baby carrots
1 tbsp red wine vinegar
30ml olive oil
Sprigs of chervil and dill
First, make the carrot purée
Dice the shallots and crush the garlic. Peel and dice the carrots.
Warm a splash of rapeseed oil in a frying pan. Add the shallots and garlic and let them sweat for a couple of minutes.
Once soft, add the carrots to the pan and cook gently for 2 minutes.
Next, add the carrot juice, and cook on a medium heat until the carrots are soft. Season with salt and pepper.
Remove from the heat and blend until smooth. Reserve 100ml of the cooking liquid for the garnish.
Next, prepare the lobster
Remove the head and cut the lobster tail in half lengthways, remove the meat. Crack the claws and remove the meat.
Finally, make the garnish
Cook the baby carrots in boiling, salted water until just cooked and chill under cold water and drain.
In a pan, add 100ml of the reserved cooking liquid from the carrot puree and reduce by half. Add the red wine vinegar and whisk in the olive oil. Spoon over the baby carrots.
Arrange the lobster on a warmed plate, garnish with the baby carrots and the carrot purée. Spoon over the carrot dressing and garnish with herbs.
Dessert - Chocolate Mousse
Please note, this recipe makes 12 (you won’t regret it).
325g 70% dark chocolate
30g vegetable oil
6 egg yolks
7 egg whites
Pinch of salt
Pinch of coffee granules
Chocolate biscuits, chocolate pieces and ice cream to garnish
Melt the chocolate and the vegetable oil together in a pan.
Over a bain marie make a sabayon with the egg yolks, salt, water and coffee, whisking until light and fluffy.
Make a French meringue with the sugar and egg whites by placing them in a bowl and whipping to stiff peaks.
Fold the sabayon into the chocolate and then the meringue. Pipe into rings and set in the fridge.
Arrange on a plate with a garnish of chocolate, crumbled chocolate biscuits and ice cream!
Cocktail Hour - La Dolce Vita
20ml White Sweet Vermouth
10ml Elderflower Cordial
10ml Red Wine
1 teaspoon of white sugar
15ml soda water
Pour all ingredients into a Champagne glass, stir and serve.
Good luck! We would love to see your at home Valentine’s Day creations. Make sure you tag us in any Instagram posts and stories @onealdwych