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Bulb on Lobster
Ingredients and method
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
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