Griddled lobster with asparagus puree and sauce vierge
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Griddled lobster with asparagus puree and sauce vierge
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INGREDIENTS
3 whole Breton lobster 500g
130 ml olive oil
18 pinch(es) Fine salt
2 bunch Green asparagus
1 bunch Spring onion(s)
60 g Unsalted butter
12 Turn Freshly ground black pepper
6 pinch(es) fleur de sel
10 g coarse salt
100 g Smoked salted almonds
3 whole Spring onion(s)
0.25 bunch Chive(s)
0.25 bunch Chervil
50 ml White alcohol vinegar
 

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DIRECTIONS
01
For the garnish : Bring a pan of water to the boil

02
Prepare the asparagus so that the stems are all one size

03
Cut all but four stems into 4 pieces

04
Peel and finely chop the onions

05
Add salt to the pan of water and then add the asparagus pieces to the pan and cook for 5 minutes

06
In a saucepan, melt the butter and then add the onion and a pinch of salt

07
Sweat for a couple of minutes and then cook over a low heat for 10 minutes

08
Check that the asparagus are cooked using the tip of a sharp knife - if there is no resistance then the asparagus are cooked

09
Remove from the pan and place in iced water to halt the cooking process

10
Once cold, drain and set aside

11
Place the cooked onions and asparagus in a food processor and blend until you have a smooth puree

12
Place the mixture in a bowl and season with salt and pepper

13
Use a mandolin to very thinly slice the whole asparagus

14
Season with salt, pepper and olive oil and then set aside

15
For the lobster : Preheat the oven to 200°C

16
Bring a large pan of water to the boil

17
Remove the lobster tails from the bodies by holding the body and twisting the tail off

18
Cut the tails in half lengthways

19
Place the lobster claws in boiling water with vinegar for 5 minutes

20
Remove from the pan, allow to cool and then remove the shell

21
Season the tails with salt and olive and then cook on a griddle pan so that the lobster is cooked with a criss-cross pattern

22
Griddle the lobster claws in the same way

23
Place the tails in a baking dish and cook in the oven for 4 minutes and then remove from their shells

24
Brush the lobster with olive oil and set aside

25
For the sauce vierge : Wash the chives and the spring onions

26
Finely chop the chives and slice the spring onions

27
Crush the smoked almonds

28
Mix together the sauce vierge ingredients, season with salt, pepper and olive oil and leave to marinate

29
To serve : Use a stainless steel serving ring to place the asparagus puree

30
Place half a lobster tail and a claw on top

31
Arrange the asparagus slices over the dish and finish with the sauce vierge and fresh chervil leaves.

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