Option F - Curried Lobster Soup followed by Cornish Turbot with Dauphinoise Potatoes
Curried Lobster Soup followed by Cornish Turbot with Dauphinoise Potatoes

Discover more Lobster or Turbot.

Option F - Curried Lobster Soup followed by Cornish Turbot with Dauphinoise Potatoes

From £45.50 Per Meal for Two
Curried Lobster Soup Lobster as you’ve never known it. The sweetness of our Cornish pot-caught lobster meat balances beautifully with artfully blended rich and subtle Madras spice, and served with a chunky tomato, roasted pepper, coriander leaf and lobster oil dressing for a bit of bite and freshness. Cornish Turbot with Garlicky Dauphinoise Potatoes & Cauliflower Purée Our Cornish turbot really is something special. Rich, chunky and meaty, it’s up there with the greats of the seafood world. We’re letting it speak for itself in this dish that is more than the sum of its parts, where the autumnal notes of savoury cauliflower cheese purée provide the perfect accompaniment. It’s loaded with umami notes from Cornish cheddar, double cream and a wisp of white pepper, while the dauphinoise potatoes are the buttery baseline to the whole splendid spread, packed with shallots, roasted garlic and thyme. Our chefs here in Cornwall have done the heavy lifting for you, with the lion’s share of the preparation all done. Truly a dine-at-home dish to savour! You will receive: * 400g pouch of Curried Lobster Soup * 60g pouch of Tomato, Coriander & Lobster Oil Salsa * Cornish Turbot Tranche Portions 180g x 2 (*FROZEN*) * Dauphinoise Potatoes 240g (MILK) * Cauliflower Cheese Puree 200g (MILK) Ingredients (Allergens in UPPER CASE): Curried Lobster Soup - SHELLFISH Stock (CRUSTACEA, SHELLFISH, CELERY), CREME FRAICHE, Tomatoes, Onions, CELERY, Fennel, Carrots, Curry Paste (MUSTARD), Coriander, Chilli Sauce (Sugar, Chillis, Vinegar, Salt), Salt, Lemon Juice, Concentrated Stock Base (FISH, CELERIAC), Cayenne Pepper, Chilli Powder. Tomato, Coriander & Lobster Oil Salsa - LOBSTER MEAT, LOBSTER OIL (LOBSTER Shells, Pomace Oil, Sunflower Oil, Carrots, Onions, Fennel, Tomato Paste, Garlic, Lemon Zest, Thyme, Dried Parsley, Curry Powder (MUSTARD), Black Peppercorns, Fennel Seeds, Coriander Seeds, Crushed Chillis, Papriks, Cardamom, Star Anise, Bayleaf), Plum Tomatoes, Roasted Red Peppers, Coriander. Dauphinoise Potatoes - Potato, DOUBLE CREAM, Shallots, Garlic, Thyme, Salt, Pepper. Cauliflower Cheese Puree - Cauliflower, DOUBLE CREAM, CHEDDAR CHEESE, Salt, Pepper. Nutritional Information: Curried Lobster Soup per 100g: * Energy **64kcal / 266kj** * Fat **4.8g** * Saturates **2.9g** * Carbs **2.0g** * Sugars **2.0g** * Protein **2.6g** * Salt **0.52g** Tomato, Coriander & Lobster Oil Salsa per 100g: * Energy **166kcal / 687kj** * Fat **14.4g** * Saturates **2.0g** * Carbs **2.2g** * Sugars **2.0g** * Protein **6.2g** * Salt **0.22g** Dauphinoise Potatoes per 100g: * Energy **171kcal / 713kj** * Fat **12.1g** * Saturates **7.4g** * Carbs **12.9g** * Sugars **1.2g** * Protein **2.0g** * Salt **0.39g** Cauliflower Cheese Puree 100g: * Energy **213kcal / 881kj** * Fat **19.0g** * Saturates **11.7g** * Carbs **2.8g** * Sugars **2.0g** * Protein **7.4g** * Salt **0.88g**

Discover more Lobster or Turbot.

You may also like

View all of our products
Recipes & Cooking illustration

Recipes & Cooking

CURRIED LOBSTER SOUP Method: * Empty the pouch of Soup into an appropriate saucepan * Place on a medium heat and bring to the boil * Simmer for 2 minutes * Divide between 2 bowls * Divide the Salsa between the 2 bowls of Soup * Serve with crusty bread CORNISH TURBOT WITH DAUPHINOISE POTATOES method: *Defrost the Turbot. *Preheat the oven to 180C / Gas Mark 4 and preheat a non-stick pan over a medium heat. *Place the Dauphinoise Potatoes onto a piece of baking parchment on a baking tray and place in the oven for 12 minutes. *Pat dry the fish and lightly oil and season. Place in the preheated pan and cook for 5 minutes before turning the fish over and cooking for a further 5 minutes. If the fish is starting to stick, add a little more oil and be careful not to burn the fish. *Warm up the Cauliflower Cheese Puree in a small pan, stirring continuously so as to not burn it. *Plate up and enjoy!
Sustainability illustration

Sustainability & Provenance

More information is required about this highly valued fish before we can be certain that current levels are sustainable, which is why it is not currently in the Cornwall Good Seafood Guide. We only recommend it as an occasional treat, and a great alternative that definitely is sustainable, is Brill. [Read more](https://www.fishforthought.co.uk/blog/sustainable-turbot)

Customer reviews

A Great Experience

​We just wanted to let you know how impressed we were with the total experience regarding our recent order last week. Easy to use website and ordering process Communication on order and delivery Communication by delivery company re date and time of delivery and promptness The environmentally friendly packaging Quality, freshness and taste of the fish We really enjoyed it and we will be ordering again soon Thank you so much!

Jonathan, Buckinghamshire

The Best Lobsters

As ever, everything arrived OK thanks and we’ve just eaten the lobsters (a Valentine’s treat for my wife – oh all right, for me too!). The substitution of Turbot in place of the Brill I ordered, which was unavailable, was fine and much appreciated. Thanks for that. Finally, as I’ve said before, your new packaging is a huge improvement and makes the whole process much easier at the receiving end. I keep mentioning FFT to family and friends so I hope you get some more sales from them.

Roger Sugden, Surrey

Lobster Thermidor!

Absolutey amazing! Made a thermidor butter. Will almost certainly be using you again.

Julie Veazey, Middlesbrough