Norwegian lobster, melon, avocado, basil oil

Norwegian lobster:

• Allow the Norway lobster to thaw and break out, leaving the back of the shell on and removing the intestine with a light cut.
• Put the prepared Norway lobster cool aside until use.

Crustacean mousse ball:

• Add the lukewarm crustacean stock to the soaked gelatin and stir cold on ice.
• Then fold in the whipped cream and fill into spherical shapes and freeze. After freezing, remove from the moulds and slowly thaw in the fridge.

Crustacean mayonnaise:

• Combine the ingredients into a mayonnaise. 

Melon tartare:

• Cut the watermelon into 0.2 cm thick slices, if there are any, remove the remaining seeds.
• Fill into a vacuum bag and fill up with the refined sugar and vacuum.
• Cook the bag at 78°C for 10 minutes.
• Then remove the melon slices from the rear and dry at 70°C for approx. 1 hour.
• Then chop and season with salt, pepper, vinegar and a dash of olive oil.

Melon stock gelled and pearls:

• Peel the Cavaillon melon and cut out small balls.
• Mix the rest of the melon and pass through a fine hair strainer, season with the ingredients mentioned above or bind.

Finish:

• Cut out the avocado with the help of a Parisienne putter and season with lemon, salt and pepper.

Recipe: Andre Wolff