Serves 4-6
Ingredients
Lobster
2 x 600g Maine lobster
Burnt shallot oil
Makauy peppercorn condiment
100g Makauy peppercorn
600g shallot, chopped
300g sherry vinegar
200g fruity extra virgin olive oil
Pomelo rind confit
5 pcs pomelo rind, cut into julienne
100g sugar
100g water
Oil bath
Lobster stock
500g lobster head
150g onion
150g carrot
50g garlic
70g shallot
25g tomato paste
6g coriander seed
1 Kaffir limeleaf
1/2 lemongrass
1.5L water
1.5L Chicken stock
Pomelo rind
Lemon juice
Air-dried cauliflower espuma
20g air-dried cauliflower
250g cream
40g cauliflower puree
Salt
Champagne vinegar
Garnish
Baby sorrel sprouts
Fresh pomelo
Organic cauliflower, sliced
Method
Lobster
Remove the lobster tail and mitt from the shell. Confit the lobster in the burnt shallot oil at 60 degrees. And finish the cooking in the oven of 190 degrees for 2 minutes.
Makauy peppercorn condiment
Toast the Makauy peppercorn in an oven at 140℃ until the aroma isreleased.Crush the Makauy peppercorn with a mallet.In a saute pan, heat some olive oil than add the chopped shallotsto sweat without getting colour.Deglaze with sherry vinegar and reduce gently to almost dry. Add in the crushed Makauy peppercorn and mix.Remove from the heat and add in the rest of olive oil.
Pomelo rind confit
Blanch the pomelo rind from the cold water. Then confit it with lightsyrup over night.Wipe dry the rind and deep-fry at 150 degrees till crispy.
Lobster stock
Remove the gills from lobster head and cut the head into quarters.Place shallots and the lobster head on a tray in a single layer anddrizzle some vegetable oil.Transfer tray to a salamander or an oven. Roast the lobster shellsuntil they are slightly burnt.Toast the coriander seed at 140℃ until the aromareleases.In a big rondeau. Melt the butter and caramelize the diced carrotand onion slowly. Add the tomato paste and cook for a few minutes.Add the roasted lobster head, tomato paste, water and chicken stockinto the pot.Bring mixture to a boil then lower the heat and allow it to simmer.Skim and add in the coriander seed, Kaffir leaf, and lemongrass.Allow to simmer for one hour. Crush slightly and strain through finechinois.Before serving, infuse the pomelo rind for 10 minutes. Reheat andseason with salt and some lemon juice.
Air-dried cauliflower espuma
Combine the aged sundried cauliflower and cream together. Place themin sous-vide bag and cook sous-vide at 85 degrees for 6 hours.Discard the sundried cauliflower and keep only the cooking liquid.Mix the cooking cream with cooked cauliflower in a blender. Season withchampagne vinegar and some salt. Strain with fine chinois and pour intosiphon bottle. Charge twice. Keep in hot water bath until just before serving.