Lobster à la Presse
This recipe was first created by Chef Jacques Le Divellec in his Parisian restaurant Le Divellec in the 1980’s.
We have used this as the inspiration for The Waterside Inn’s own take on a modern classic. Our sauce uses Macallan 12 year old single malt, which is perfectly balanced, with flavours of vanilla with rich raisin and orange. The final dish delivers complex flavours that satisfy all the taste sensations and makes for a wonderful Hors d’Oeuvre.
Starter £50.00 supplement per person | Main Course £75.00 supplement per person
This dish must be pre-ordered in advance.