Pierre Gagnaire
Pierre
Gagnaire
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Spiny Lobster from Santa-Barbara, California - Poached in Nage, sliced, and glazed - Olive oil / lemon / honey / mascarpone emulsion - Garden style ; green vegetables, watercress and violet flowers

Type : Plats

4

Le marché

  • 2 Spiny lobster 1kg size
  • Nage (Court-Bouillon)
Emulsion :
  • Lemon paste
  • Olive oil
  • Acacia honey
  • Mascarpon
     
Garnish :
  • Green vegetables (French beans, Snow peas, Broccolis, Romanesco etc)
  • Watercress
  • Violet flowers
  • Salt Pepper Fleur de sel
  • Olive oil
  • Lemon juice

Méthode

  1. Poach spiny lobster in nage 10min and cool down. Clean and slice. Glaze with nage gelée and season to taste.
  2. Emulsify lemon paste with olive oil, honey, and mascarpone.
  3. Blanch green vegetables and season with olive oil and lemon juice.

Le dressage

  • Pour sauce in middle of plate. Place the green vegetables on sauce. Dress sliced lobster on top and decorate with watercress leaves and violet flowers.