Le tagliatelle dello Zio Fergus

Ingredients

2 x 500g/1lb cooked lobsters
24 Dublin Bay prawns
4 x 125g/4oz monkfish steaks
4 x 75g/3oz grey mullet steaks
lemon wedges

For the marinade:
50ml/2fl oz olive oil
1 tsp fennel, chopped
3 bay leaves, cut into pieces
salt and black pepper, freshly ground
juice of ¼ lemon

For the fennel dressing:
150ml/5fl oz olive oil
25ml/1fl oz red wine vinegar
2.5g/½ tsp salt
black pepper, freshly ground
1 tbsp fennel, chopped
½ small onion, finely chopped
Method

1. Mix all the dressing ingredients together.
2. At least 1 hour before cooking, put all the marinade ingredients in a shallow dish and add the fish steaks. Turn over in the marinade two or three times during the hour.
3. Prepare and light your charcoal grill at least 40 minutes before cooking.
4. Cut the lobsters in half lengthways and crack their claws.
5. Cook the fish steaks for about 3 minutes on each side.
6. The lobsters and prawns, being cooked already, do not need to go on the grill for very long: they should just be warmed through. This slightly chars the shells, giving the grillade a spectacular aroma which is one of the best attractions of the dish.
7. Brush the shells with some of the marinade that you used for the fish and put the lobsters on the grill for about 2 minutes per side, prawns for about 1 minute.
8. Serve everything on one large serving dish. Add any of the marinade left to the dressing and pour over the cooked fish.
9. Serve with lemon wedges and plenty of French bread to mop up the dressing.