Easter Scheldt lobster cooked in Japanese dashi

(For 4 servings)

Eastern Scheldt lobster cooked in Japanese dashi:

• 2 Eastern Scheldt lobsters of about 600 g
• 60 g kombu
• 4 liters of water
• 100 g katsuobushi

Pumpkin cream:

• 250 g butternut squash
• 50 g whipped cream
• 8 ml of lime juice
• 5 g of salt
• 1 g ginger powder
• 1 sheet of gelatin

Sweet and sour from pumpkin:

• 1/4 butternut squash
• 0.5 dl water
• 35 g cane sugar
• 1 pcs star anise
• 1/2 pieces of lemongrass
• 1 dl sushi vinegar

Texel asparagus from the Big Green egg BBQ:

• 4 Texel asparagus
• 1 liter Eastern Scheldt water
• 40 g butter
• 5 g olive oil

Tomato chips:

• 2 tomatoes
• fine sea salt
• 5 g olive oil

Mayonnaise:

• 20 g pasteurized egg yolks
• 1 g of salt
• 2 g Dijon mustard
• 3 g lemon juice
• 1.5 dl rapeseed oil

Curry:

• 10 g shallot
• 10 g olive oil
• 10 g almond powder
• 2 g of spinach chlorophyll
• 2 g curry plant
• 2 g of salt
• 2 g cilantro
• 1 g Tabasco
• 3 g lime juice

Format:

• Zorri Cress
• flower of cornichon

Cut the tomatoes into thin slices and dry in the convection oven for 1 hour at 140°C with a little olive oil and fine sea salt. Then let it cool down well.

Make the Japanese dashi stock by bringing 4 liters of water to the boil and adding the kombu and katsuobushi. Let it “steep” for 15 minutes. Boil the Eastern Scheldt lobster in the stock for 3 minutes and then put the lobster in ice water until it has cooled down.

For the pumpkin cream, cook the peeled pumpkin with the whipped cream, lime juice, salt and ginger powder until tender. Blend until smooth and add a gelatin soaked in cold water.

For the sweet and sour pumpkin, put the water, cane sugar, star anise, lemongrass and sushi vinegar in a pan and bring to the boil. Leave the marinade on low heat. Using a Parisian drill, drill out the peeled butternut squash and add these balls to the boiling marinade. Remove the marinade and pumpkin from the heat when the pumpkin is al dente. Let cool in the refrigerator.

Blanch the peeled Texel asparagus in 1 minute al dente in the Eastern Scheldt water with the butter and roast them very briefly on the Big Green Egg at a temperature of 400°C, so that they have a light roasting flavor.

Now make the curry by blending the shallot, olive oil, almond powder, chlorophyll, curry plant, salt, coriander, Tabasco and the lime juice. For the mayonnaise, mix the egg yolk, salt, mustard and lemon juice with a whisk. Then slowly add the rapeseed oil, beating continuously. When the mayonnaise is ready, add the curry and stir until smooth again.

For the layout of the plate, place the pumpkin cream in a nice zigzag stripe on the plate. Now arrange the lobster, asparagus, the tomato chips, Zorri Cress and the cornichon flour on the cream. Now put dots of curry mayonnaise on the plate and finish with the sweet and sour pumpkin.

Wine suggestion: De Kleine Schorre Brut de Zélande: A beautiful wine that connects Texel with Zeeland.

Recipe: Dion Kluft