Serves 4

Ingredients 

Lobster

300g spiny lobster 

 

Roots

Daikon

Salsify 

Baby carrots 

Parsley root 

Chervil root 

 

Chervil cream

Chervil root

Milk

Salt 

Pepper 

Butter 

 

Lobster sauce and caviar

Shallot

Garlic

Ginger 

Coriander 

Potato 

Cognac

Caviar

Shell from spiny lobster 

 

Method 

Lobster

Poach a 300g spiny lobster in court bouillon for two minutes. Clean and cut into four pieces.

 

Roots

Cut and blanch daicon, American potato, salsify, carrot baby parsley root, and chervil root navette. Blanch and cook all the carrot, daicon and potato. Slice the salsify lengthwise and deep-fry until golden crispy. Caramelize all roots in butter until golden brown.

 

Chervil cream

Cut the chervil roots into chunks. Cook in milk until shredding. Season with salt and pepper; pour on nutty butter to taste. Blend all the ingredients.

 

Lobster sauce and caviar

Make with shallot, garlic ginger, leek, coriander, and potato. Add the head of the spiny lobster and deglaze with cognac. Cover with cream, poach quickly for 30min. Adjust to taste with grated ginger. Add a spoonful of caviar. Place one piece of each veg. nicely on the plate; add the spiny lobster and the caviar sauce. Garnish with salsify, herbs and flowers.

 

 

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