Lobster à la nage, yellow pepper and lemon thyme veil, coulis dots

  • October 2017

A fabulous lobster recipe you’ll be dying to try!

Ingredients – 4 servings

Vegetables a la nage:

  • 2 carrots
  • 6 silverskin onions
  • 1 green cabbage
  • 1 bunch chervil
  • 1 litre water
  • 250g white wine
  • 100g white vinegar

Yellow pepper veil:

 

Instructions

  1. Peel the vegetables, chop them into thin slices, then cook them in salted water.
    When the vegetables are cooked, remove them.
    Add the white wine and vinegar, then set this broth aside in a small saucepan.
  2. Cook the lobsters for 6 minutes in boiling water.
    Shell them whilst they are still hot.
  3. Heat the water with the agar-agar at a rolling boil, allow to cook for 2 minutes, then take off the heat and add the gelatine and 50g of yellow pepper and lemon thyme coulis.
    Pour the mixture onto a tray in a thin layer. Leave to cool.

Plating

  • Arrange the lobster and the vegetables on the plate. Drape the yellow pepper and lemon thyme veil over the head of the lobster. Decorate with dots of basil coulis and yellow pepper and lemon thyme coulis.

Bon appétit !