Salad Of Native Lobster With Jelly Of Spring Peas And Broad Beans And Vegetable Vinaigrette
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Why not try one of Executive Chef John Williams' favourite dishes at home for yourself?
This sophisticated recipe is perfect for impressing your friends and family.
INGREDIENTS
Serves 4 people |
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| For the Pea Puree |
| 200g | fresh cooked peas |
| 0.5 | leaves gelatine
(this setting agent can be purchased from supermarkets in the baking aisle) |
| 0.5 tbsp | crème fraiche |
| 2 ml | milk |
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Method
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- Puree the peas in a blender and then add the crème fraiche and stir together.
- Warm the milk in a saucepan until just before boiling point, then add the gelatine, simmer together for five minutes until the gelatine has dissolved.
- Pour the milk mixture ontothe puree of peas and leave to set.
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| For the Vegetable Vinaigrette |
| 100g | peas |
| 100g | broad beans |
| 100g | diced cooked carrots |
| ½ | bunch chives |
| ½ | bunch chervil |
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| French Dressing |
| 1 tbsp | Extra Virgin Olive Oil |
| 1 tbsp | Wine Vinegar |
| 1 tsp | Dijon Mustard |
| Pinch | Sugar |
| Salt and Pepper |
Method
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- Mix all the vegetables together.
- Combine the French dressing ingredients and mix together with the vegetables.
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| For the Lobster and the Lobster Ceviche (marinade) |
| 5 | native lobster |
| 5 punnets | micro herb |
| 10g | oscietra caviar |
| 4 tbsp | lemon juice |
| 2 tbsp | yuzu juice |
| 1 teaspoon | soya sauce |
| 1 tbsp | chopped shallots |
| 5 tbsp | olive oil |
| 2 tbsp | chopped chervil |
| 0.5 | leaves gelatine |
Method
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- Cook the lobster for seven minutes in boiling water, remove lobster and plunge into cold water for two minustes to refresh and stop the cooking process
- Crack the shells and split the lobster and remove the meat from the tail and the claws
- Combine the lemon juice, yuzu juice, soya sauce, chopped shallots, olive oil, lemon juice and chopped chervil together in a bowl
- Place the lobster meat into the ceviche and marinade for 15 minutes
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| For the Lobster Jelly |
| 1kg | lobster bones |
| 300g | white mirepoix (finely chopped carrots, onions and celery) |
| 100ml | armagnac |
| 1 | bouquet garni |
| 3 litres | fish stock |
Method
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- Roast lobster bones lightly for 30 minutes
- Add the mirepoix and sweat until soft and no colour
- Add the armagnac and bring it to boil
- Cover with stock and simmer for 15-18 minutes
- Strain though a sieve into a saucepan
- Stir mixture with gelatine leaf until this dissolves and the mixture becomes a thick, jelly consistency.
To dress and plate the dish:
- As per the image, place the lobster jelly onto the place and place lobster tail meat onto the jelly and the lobster claw meat onto the jelly
- Spoon the pea puree onto the plate and swipe down the plate
- Spoon over the vinaigrette and spinkle with the micro herbs.
- Top with a touch of caviar
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