Main course
Blue lobster confit with potato mousse, black bread crumble & tarragon vinaigrette.
Ingredients
Instructions
Prepare tarragon vinaigrette: Boil the wine, vinegar and sugar with tarragon and shallot (cut in halves) for 10 minutes. Filter the liquid and store the aromatic vinaigrette for later use. With an immersion mixer, whip the egg whites with a pinch of salt, 1 T of tarragon vinaigrette and seed oil drizzled a little at a time. Finally, add evo orange-flavored oil until you obtain a mayonnaise consistency. Finish with a sprinkle of Macha tea powder.
For the potato mousse: Sauté the minced shallot, add the cubed potatoes and fresh cream with vegetable stock and season with salt and pepper. When potatoes are soft, beat everything to make a smooth and homogenous cream. Pour into a whipping siphon and keep warm.
For the black squid ink rice crisps: Using a casserole, combine the rice with water and the ground shallot and place on stove over a medium/low flame and cook for 40 mins, stirring from time to time to make sure that it doesn’t stick to the bottom or burn. Using a blender, mix until it makes a fine cream. At this point, add the black squid ink and spread the cream out evenly, let dry in the open air for about 2 days in order to obtain a well-dried crust. Break the crust in pieces and then fry in hot oil, almost to the smoking point, until you obtain a crunchy veil of slightly puffed black squid ink crisps.
For garnish: Chop buckwheat bread into chunks and sauté in a pan with a little evo oil and a clove of unpeeled garlic for flavor. Divide the lobsters in halves, removing the tails and claws and discarding the heads. Steam the claws for 9 minutes at 95°C, and then cool in ice. Place the tails in vacuum cooking bags (two will suffice) and cover with 100% Italian evo oil and a bay leaf. Cook in a Roner unit (or steam oven) for 18 minutes at 65°C.
Composition: Arrange the potato mousse on each plate and sprinkle with some buckwheat bread crumbs. Add a few drops of tarragon vinaigrette and place a lobster tail in the middle of each plate, shell removed, along with the steamed claws, a drizzle of evo orange- flavored oil, a black squid ink rice crisp and a tuft of tarragon. Serve.
Other recipes created by Claudio Sadler can be found in Giovanni Zucchi’s book Olive oil doesn’t grow on trees – The art of blending.
For the potato mousse: Sauté the minced shallot, add the cubed potatoes and fresh cream with vegetable stock and season with salt and pepper. When potatoes are soft, beat everything to make a smooth and homogenous cream. Pour into a whipping siphon and keep warm.
For the black squid ink rice crisps: Using a casserole, combine the rice with water and the ground shallot and place on stove over a medium/low flame and cook for 40 mins, stirring from time to time to make sure that it doesn’t stick to the bottom or burn. Using a blender, mix until it makes a fine cream. At this point, add the black squid ink and spread the cream out evenly, let dry in the open air for about 2 days in order to obtain a well-dried crust. Break the crust in pieces and then fry in hot oil, almost to the smoking point, until you obtain a crunchy veil of slightly puffed black squid ink crisps.
For garnish: Chop buckwheat bread into chunks and sauté in a pan with a little evo oil and a clove of unpeeled garlic for flavor. Divide the lobsters in halves, removing the tails and claws and discarding the heads. Steam the claws for 9 minutes at 95°C, and then cool in ice. Place the tails in vacuum cooking bags (two will suffice) and cover with 100% Italian evo oil and a bay leaf. Cook in a Roner unit (or steam oven) for 18 minutes at 65°C.
Composition: Arrange the potato mousse on each plate and sprinkle with some buckwheat bread crumbs. Add a few drops of tarragon vinaigrette and place a lobster tail in the middle of each plate, shell removed, along with the steamed claws, a drizzle of evo orange- flavored oil, a black squid ink rice crisp and a tuft of tarragon. Serve.
Other recipes created by Claudio Sadler can be found in Giovanni Zucchi’s book Olive oil doesn’t grow on trees – The art of blending.
