After all, go back to Lilibet’s just for a second helping of this side dish with bisque and lobster. Creamy mash is made in a pressure cooker with the perfect – i.e borderline too much – amount of butter and no butter; silky, umami shellfish bisque; and an impressive amount of Scottish lobster placed prettily on top. Accompanied by mini martinis, oysters from the chintzy raw bar, hand-dived scallops and whole dover sole, and followed by a juicy prego steak sandwich for pudding, this is a dish to luxuriate in like a princess.
On Sundays, settle in for a shellfish cocktail of langoustines, prawns and crab; followed by bullit de peix (Ibizan fish stew) and arròs a banda (rice cooked in fish stock), or book a late supper for plates of seabass crudo, wild tiger prawns and hand-dived scallops. Just whatever you do, order the lobster mash.
