Bulb on Lobster

Ingredients

• Leek
• Lobster
• Daikon Cress
• Kaffir Lime Leaves
• Codium Blue
• Lime
• Sugar
• Ice cold water
• Grape seed oil
• Apple
• Kohlrabi
• Shallot
• Savoy cabbage
• Rice vinegar
• Vinegar

Method

• Cut lime peel into small thin strips
• Make sweet and sour with vinegar and sugar water (ratio 1/1)
• Soak the sliced lime in sweet and sour
• Make an oil from Kaffir Lime Leaves by heating grapeseed oil, adding Kaffir Lime Leaves and finely whirling it in the thermomixer
• Boil the lobster in a court bouillon and clean it.
• Make a bisque with the shells of the lobster
• Mix mayonnaise with the bisque to make a nice flavorful mayonase
• Blanch leek leaves Cut thin strings of leeks
• Cut coarse julienne of kohlrabi and stew briefly
• Tie bunches of kohlrabi and Daikon Cress with the strands of leeks
• Make half a ball of half lobster tail in plastic
• Cut julienne of apple, kohlrabi and shallot
• Fill a leaf of savoy cabbage with the sliced lobster, apple, kohlrabi and shallot
• Cut a thin round out of kohlrabi
• Make a dressing of pickled lime, Kaffir Lime Leaves oil and rice vinegar
• Place the stuffed savoy cabbage leaf on the plate
• Place on top of this the round of kohlrabi, the lobster and the bunch of Daikon Cress
• Pipe a dot of mayonnaise and place on top of the Codium Blue
• Pour the dressing around the dish and serve

Recipe: Eric Miete