last new year we spent the evening with friends and i was introduced to the hebridean smokehouse’s peat smoked lobster tail. it is an incredible product – sweet lobster tail imbued with a smoky peatiness that reminds me of lagavulin, a favourite islay whisky.
last year we ate this on blinis. this year i made a shallot, tarragon, cream and champagne sauce which i finished cooking my pasta in (so it could absorb some of the flavours of the sauce) and then served this with the lobster on top.
so delicious and well worth the trouble of trying to source this product - it’s rarely in stock and when it does appear, the small supplies vanish quickly! i have some of their peat smoked scallops to try next.
happy new year, to you and yours.