Serves 1
Ingredients
1 Britanny lobster (600 to 700g)
Vegetable jus and ice
2 onions
2 celery sticks
1/4 celery
1/4 fennel bulb
1 carrot
Walnut vinaigrette
60cl walnut oil
5cl sherry vinegar
30cl vegetable jus
Salt and pepper
Green herb salad
2 sprigschervil
1sprigflat parsley
1 sprig dill
1 spring tarragon
3 mint leaves
0.5cl lemon vinaigrette
Salt and pepper
Caviar and cucumber
2 generous tbsp house caviar (30g)
Lobster eggs
1 sprig chervil
6g cucumber, brunoise
Method
Lobster
Collect the eggs, remove the pincers, tail and head, and spear with a brochette along the lobster’s length to keep it straight while it cooks.
Steam the pincers and the tail for 7 minutes at 100°C, and allow to cool and rest.
Blanch the lobster eggs, and quickly cool. Shell the eggs and put aside. Then remove the inside of the lobster’s head (coral) and put to one side.
Lobster jus
Crush the lobster’shead and boil with 60cl of mineral water and olive oil for approximately an hour. Pass through a chinois and reduce until you have 12cl.
Vegetable jus
Chop the vegetables and heat to sweat. Add 1l lobster jus and 4l mineral water. Cook and reduce for approximately 4 hours.
Walnut vinaigrette
Mix all the ingredients – apart from 2 tbsp of walnut vinaigrette -together.
Green herb salad
Mix all ingredients together
Caviar and cucumber
Mix all the ingredients – apart from the lobster eggs-together.
Mix the lobster eggs with 6cl lobster jus. Heat on a low flame until the eggs – or coral – thickens and becomes a beautiful red colour. Chill immediately.
Combine the coral and the walnut vinaigrette and season to taste.
To serve
Fry the pincers quickly in olive oil and salt. Cut the tail into 9 thin medallions. Take the remaining 6cl of lobster jus and reduce. Add 2 tbsp of walnut vinaigrette and pour onto the medallions.
Place the coral sauce on the plate, covered with 9 medallions and the pincers and green saladat the top. Make a quinelle of caviar between the two rows of medallions and scatter with lobster eggs and 4 sprigs of chopped chives.
Find out more aboutYoshinori Shibuya on his and about his Relais & Châteaux restaurant, LaBécasse here.
