Serve hot or cold with a creamy wasabi sauce, made with hot horseradish paste, for a perfect Christmas Eve or New Year’s Eve dinner, or a meal for a special occasion. Depending on the level of heat preferred, add more or less wasabi paste.

Ingredients:
½ bunch salad onions
2.5cm piece root ginger, peeled
1 pack fresh coriander
2 x 400g packs  Nova Scotia Lobster
25g unsalted butter, melted
100ml fish or vegetable stock
142ml  Double Cream
1-2 tsp Kinjirushi Wasabi Horseradish Paste
Salt and freshly ground black pepper

Instructions:
Roughly chop the salad onions, ginger, coriander and seasoning, place in a food processor and blend to a paste.

Heat the butter in a frying pan and, taking care not to burn, add the ginger and herb paste. Cook over a moderate heat for 3 minutes, stirring continuously, then pour in the stock. Bring to the boil and simmer for 2-3 minutes. Stir in the cream and wasabi paste and cook gently for 2 minutes, stirring continuously. Season to taste.

Place the lobsters on a plate and pour the sauce over them. Serve immediately with a little watercress and warm ciabatta bread.

Variation: brush the lobsters with a little melted butter, place flesh side up under a preheated medium-hot grill for approximately five minutes.  Serves: 2 or 4 as a starter

The wasabi sauce can be served with grilled cod or whole prawns, or home-made fish cakes.