• Gilles GB

Lobster "mayonnaise", avocado, tomato and mozzarella, olive oil emulsion




A recipe by René Pianetti from the gourmet restaurant Le Chef Coq in Nuits-Saint-Georges, 13 Rue de la Serrée.






Lobster, "the prince of Brittany", Homarus gammarus has a fine and firm flesh and a beautiful black dress with bluish reflections, the "little blue" is known for its taste of extreme finesse.


The full season runs from April to August, at which time you can find the crustacean at an affordable cost on market stalls or at his fishmonger's, outside these periods, you will have to empty the wallet heavily.


How to choose your lobster, it must always be alive, with all its legs and its two claws held by a large elastic. Sometimes pliers may be missing; these are lobsters known as "penguins" and whose price is lower. The lobster's tail should be folded under its body and shake violently as soon as it is grabbed.

An animal that is too lethargic is to be avoided: when cooked, its flesh will be spongy or decomposed. If the lobster does not move at all, it is because it is dead; then it is inedible.



European (or Breton) lobster has a reputation for being the best with particularly fine flesh. American lobster, Homarus americanus, more common and less expensive, is good, but its flesh is a little less fine.


For 4 people, you will need:

  • 2 small lobsters,

  • 1 lemon juice,

  • 1 teaspoon of mustard,

  • 150 g of grapeseed oil,

  • 150 g olive oil,

  • 2 Avocados,

  • 12 cherry tomatoes,

  • 160 g Mozzarella,

  • 1 Chopped shallot,

  • 80 g of lamb's lettuce,

  • Curry, olive oil, strong Chinese sauce, chives, butter, salt, pepper, curry mayonnaise.


Cooking

  • Cut lobsters in two believed in the longitudinal direction (they die instantaneously) with a short knife blade, sharp and substantially rigid, vertically inserted into the groove in the middle of the head,

  • Cook in the pan with butter and oil,

  • Shell the claws, cut tails sliced,


Olive oil and chive emulsion

  • In a hand blender, emulsify lemon juice with mustard, salt, pepper, curry and the two oils,

  • Add the chopped chives,

Salpicon

  • Cut avocados, tomatoes and mozzarella into brunoise,

  • Add the chopped shallot and chives,

  • Link with the emulsion of olive oil and chives,

Presentation

  • Place the salpicon on a plate using a mold,

  • Place lobster claw and tongs on top,

  • Season the lamb's lettuce with the emulsion of olive oil and chives, place on the plate,

  • Pour the curry mayonnaise decorated with the strong Chinese sauce,


And what would you say to accompany our "Petit Bleu" with a Chablis 1er Cru Butteaux from the Domaine Louis Michel et Fils (around € 30) or a Hermitage Chante-Alouette by M. Chapoutier (around € 50).



Hoping that you will able to get by with baking blue monster, I wish you a good taste and see you soon.

©2020 par La petite cuisine de Gilles. Créé avec Wix.com

This site was designed with the
.com
website builder. Create your website today.
Start Now