Chef's Choice: Keith Braidwood on local lobster
Chef at Braidwoods Michelin-starred restaurant in Dalry is a fan of lobster, caught a few miles away in Ardrossan, grilled and served with butter
Two brothers with their dad’s boat started catching lobster in homemade creels then when one of the fishermen from that patch decided to pack it in they decided it was time to take it seriously. They both worked in the aircraft industry full-time whilst trying to build up the business. Now three years on they have 150 creel and are hoping to expand into langoustine and diving for scallops.
We get them twice a week, very much live and kicking and the boys much prefer to sell locally than export commercially. Keeping it simple, we just grill them with a drizzle of Montpellier butter and since they've been on the menu for the last two years, it's quite hard to keep up the demand in the summer.’
Keith Braidwood is co-owner/chef at Braidwoods, Dalry.