From the shell

Shellfish

Lobster, prawn, scallop, crab — sweet, briny, and almost always worth the extra effort.

2 recipes

Miso and Clotted Cream Mussels with Spinach and Chilli Oil

Plump mussels in a savoury miso broth enriched with clotted cream, wilted spinach folded through and a slick of Chiu Chow chilli oil to finish.

Shellfish Tortellini with Lobster, King Prawn and Vermouth Beurre Blanc

Delicate egg-yolk tortellini stuffed with lobster and king prawn, bathed in a glossy vermouth beurre blanc reinforced with a reduced shellfish stock. A tasting-menu plate built around two great classical techniques.