Serves 4
Ingredients
Lobster
4 raw lobsters
1 orange
Salt and pepper
Salted butter
Macadamia purée
100g macadamias
100g of lobster broth
Salt and pepper
Chutney
4 chicory
100g brown sugar
Zest of 1 lemon
Juice of 1 lemon
50g freshly grated ginger
100ml orange juice
20g rice vinegar
Salt and pepper
Chicory
2 small chicory
2 oranges
100g butter
1 carmine chicory
Salt and pepper
Sea salt
Olive oil
Crunchy balls
Crowbars and elbows of the lobster
20g chopped chives
20g chopped shallots
10g lemon preserve
40g mascarpone
Flour
1 egg white
Breadcrumbs
Salt and pepper
Method
The chutney
Thinly slice the chicory and let it marinade for 3 hours with the lemon peel, lemon juice, ginger, sugar and orange juice.Cook slowly until the liquid is absorbed. Add rice vinegar and seasoning.
Chicory
Put the small chicories in a vacuum with the orange juice, butter and seasoning. Cook at 90°c for 30 minutes. Cut the sharp leaves of the carmine chicory and let cool.
Macadamia purée
Roast the macadamias in the oven at 180°c for 3 minutes. Mix with the lobster broth and seasoning.
Crunchy balls
Crush crowbars and elbows of the lobster. Add the mascarpone, chives, shallots and the lemon preserve.Season, and fill in a silicone mold to freeze.Roll the balls in flour, then in the egg white and finally in breadcrumbs. Repeat this.
To serve
Freeze the chicory with the juice of cooking.Cook the tails of the lobster in foaming butter for 3 minutes then grate the orange. Fry the crunchy balls.Season the carmine with some olive oil and sea salt.Serve.
Find out more about Nicolas Magie