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Sous Vide Octopus with Lobster and Scallop Wontons | Recipe by sousvidetools.com

Sous Vide Octopus, Lobster and Scallop Wontons with Cherries And Pink Fir Potatoes

Sous Vide Octopus, Lobster and Scallop Wontons with Cherries And Pink Fir Potatoes Fish and Seafood
  • COOK TIME: 2 hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Difficult
  • SERVES: 4



  • 1.25kg octopus, frozen 1 day prior to cooking
  • 1 sprig of thyme
  • 2 bay leaves
  • 500ml of brown chicken stock
  • 100ml of brandy
  • black pepper
  • salt

Lobster and Scallop Wontons

  • 1 lobster
  • 100g of scallops
  • 250ml of double cream
  • 1 packet wonton wrappers

Pink Fir Potatoes

  • 4 pink fir potatoes, large
  • 1 sheet of nori seaweed
  • 250g of salted butter


  • 12 cherries, large, pitted
  • 25ml of white balsamic vinegar

To Plate

  • 4 oyster leaves
  • 50g of samphire
  • 40ml of rapeseed oil
  • yuzu juice






Recipe courtesy of Steven Smith from www.greatbritishchefs.com


  1. Start with the octopus. To leave yourself with 8 tentacles, make an incision below the eyes and cut the web between the tentacles. Salt the tentacles by cleaning them in salt water, and keep the head for the sauce. Leave on a towel until dry.
  2. Put the octopus in a vaccum bag before adding the bay leaves, thyme and chicken stock. Then cook sous vide for 5 hours in a water bath at 72°C.
  3. While the octopus is cooking you can start making the filling for the wontons. Cook the lobster for 2 minutes in a large pan of boiling salted water before plunging into freezing water. Leave the lobster until cold and then chop it into small pieces (half a centimetre). Keep the shell for the sauce
  4. Use a food processor to mix the scallops until smooth before adding small amounts of cream until fully blended. Fold through the diced lobster and add salt to season.
  5. Put the scallop and lobster mixture into a piping bag and keep in the refrigerator.
  6. Once cooked, take the octopus from the vacuum bag and keep the juices for the sauce. Dry the octopus with a towel, rubbing along the tentacles until smooth. Leave aside ready to re-heat.
  7. For the sauce use a food processor to blitz the lobster shell and dice the octopus head into tiny pieces. On a high heat, fry the pieces of lobster shell and octopus head with some oil until golden and caramelised before deglazing the pan with brandy and reducing by three-quarters.
  8. Pour the earlier juice from the octopus in to the pan before stirring well and cooking for 30 minutes.
  9. Sieve the mixture before putting back in the pan and reducing to the consistency of a thick sauce.
  10. For the wontons, take a wonton wrapper and pipe a small amount of the lobster and scallop mixture into the centre, using water to moisten the edges.
  11. Make a triangle by folding the wonton wrapper from one corner to the other, making sure to seal the edges, and ensuring all air is squeezed out as you go. Form a tortellini shape by folding the left point of the wonton around the right point. Repeat to make a total of 8 wontons.
  12. Leave the wontons to dry for 20 minutes
  13. To cook the pink fir potatoes, boil them until tender in salted boiling water.
  14. At the same time brown some butter in a small saucepan. Let the butter cool before blitzing it in a blender with the nori seaweed until smooth.
  15. When the potatoes have finished cooking put them and the nori mixture into a vacuum bag. This way, just before serving the potatoes can be reheated in the bag.
  16. In a small plan place the 12 cherries and cover with the white balsamic vinegar. Heat the cherries very softly just before serving.
  17. In a pan reheat the seafood sauce just before serving. Add the octopus tentacles to the sauce and reheat until warm.
  18. At the same time use a deep-fat fryer to cook the wontons at 180°C for 1 or 2 minutes until crispy.
  19. To serve, on each plate place one of the potatoes from the vacuum bag, followed by two pieces of octopus, three cherries and two wontons. Over this drizzle some rapeseed oil and the seafood sauce and garnish with the samphire and oyster leaves.
  20. Lastly, use an atomiser to spray the yuzu juice over the finished dish
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