Potted lobster

Good range of seafood on offer. The Lyndisfarne oysters were fantastic and reasonably priced. Staff were friendly and helpful. Good choice potted lobster wines and beers.

The first time we found ourselves in this packing-a-punch Northumbrian village, it was quite by accident, when we left Edinburgh one weekend in with a bit of a hangover. Spurning the tedious southbound M6 for a much more interesting looking coastal A1, we were delighted to discover that with any left turn there lay the North Sea and some personality filled town or village. Or even island. Alnwick, Seahouses, Berwick, Lindesfarne, all quite beautiful and waiting to be admired. One of my best ever food experiences was sitting on a rock on Lindesfarne beach, my sticky fingers clutching a paper bag containing freshly cooked Seahouses lobster and crab, savouring the succulent meat whilst gazing across to the mainland. The restaurant is right in the heart of the village, a friendly and inviting space filled with seascape imagery, crisp white cushions and raw timber seating. It feels like a comforting seafood restaurant, not the souless tiled fish shop effect which the chains often default to, but cosy and inviting, the kind of place where when a cracked crab claw scoots off the plate and splashes fishy juices all over the floor, no-one scolds you.

Potted lobster

This review is based on a visit in March Please check the Potted Lobster website and social media for the most up to date menus and information. We love a good seafood restaurant but it can be an expensive hobby so when my mam asked where we'd like vouchers for as a Christmas gift, the Potted Lobster in Bamburgh which had been on our list of places to visit seemed like the perfect choice. Thanks mam for treating us! The Potted Lobster, Bamburgh. It's not a cheap place to dine. In fact I reckon this was probably one of the most expensive lunches we've ever eaten in the North East. We did pick the some of the most expensive dishes though and it was a Christmas gift so a special treat. It is perfectly possible to visit and spend a lot less and I still think the experience would be just as good. I was asked if it is somewhere you'd visit with kids and I would definitely visit here with children. The atmosphere is really informal and although they are serving high quality ingredients, it's not stuffy or overly fancy at all. It really reminds me of the lovely bistros and restaurants you find by the beach in Cornwall which are packed with families after a day at the seaside.

Melrose Your lists. Brown shrimp had drowned in lashings of a butter sauce that had taken on just a hint of nuttiness, while the potted lobster of capers prevented the whole thing getting too damn rich.

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We asked our friend Sam Hayward of Fore Street restaurant in Portland, Maine, for the recipe for this aromatic stew—as pleasing to cook as it is to eat. Get our favorite recipes, stories, and more delivered to your inbox. Ingredients 16 tbsp. Instructions Step 1 Make a wood fire in a fireplace. Bring a large pot of water to a boil on top of the stove over high heat. Meanwhile, melt 2 tbsp. Add mushrooms, season to taste with salt and pepper, and cook until just tender, minutes. Set aside.

Potted lobster

Separate carefully the flesh of freshly-boiled lobsters from the shells, and from the tough red skin of the tails, mince the fish up quickly with a very sharp knife, turn it immediately into a large mortar, and strew over it a mixed seasoning of fine cayenne, pounded mace, lightly grated nutmeg, and salt: this last should be sparingly used in the first instance, and it should be reduced to powder before it is added. Pound the lobsters to a perfect paste with from two to three ounces of firm new butter to each fish if of large size, but with less should it be small; and the lobster-coral previously rubbed through a sieve, or with a portion of it only, should any part of it be required for other purposes. When there is no coral, a fine colour may be given to the mixture by stewing the red skin of the tails VERY softly for ten or twelve minutes in part of the butter which is used for it, but which must be strained and left to become perfectly cold before it is mingled with the fish. The degree of seasoning given to the mixture can be regulated by the taste; but no flavour should predominate over that of the lobster itself; and for all delicate preparations, over-spicing should be particularly avoided. A quart or more of fine brown shrimps, if very fresh and quickly shelled at the instant of using, may be chopped up and pounded with the lobsters with excellent effect. Before the mixture is taken from the mortar it should be placed in a cool larder, or set over ice for a short time, to render it firm before it is pressed into the potting-pans or moulds.

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Dog friendly. Sign me up. Brown shrimp had drowned in lashings of a butter sauce that had taken on just a hint of nuttiness, while the thwack of capers prevented the whole thing getting too damn rich. The Potted Lobster is not currently listed in the Michelin Guide, however the restaurant previously held a standard Michelin Guide listing until February We use cookies to make our services work and collect analytics information. Staff were friendly and helpful. This restaurant is currently listed as not holding any awards; it may or may not be closed. The Potted Lobster. Richard Sim is a chef on a journey north. A whole plaice had spent the exact amount of time in a hot oven required to allow the milky flesh to peel seductively away from the bone. We use cookies to make our services work and collect analytics information. You can create a free account online in seconds. Jesmond Dene House.

Estimated reading time: 18 minutes.

Ponteland It was certainly rare, an aggressively seasoned hunk of sirloin cooked to red perfection, with a decent amount of Maillard effect on its outside too. As I mashed the last new potato into that sauce, I mourned its passing much as I would that of a dear friend. The zingy Whitstable ones at the Lobster Shack I happily ate dressing free, but these North Sea ones are so buttery, I need a splash of vinagrette. Send email. Thanks mam for treating us! You may also like Lobster Thermidor Shop now. Melrose One of my best ever food experiences was sitting on a rock on Lindesfarne beach, my sticky fingers clutching a paper bag containing freshly cooked Seahouses lobster and crab, savouring the succulent meat whilst gazing across to the mainland. Across the printed list and specials boards I counted twelve different maritime delights. To email The Potted Lobster now, please click here. Morpeth Already have a WordPress.