“The fresh flavours of the Dublin Bay lobster marinated with yuzu and ice cream risotto mixed to perfection in this vintage of sea food signed François Collard.”
Pairs perfectly with: Galets dorés
- 50g carrots
- 30g onions
- 20g leeks (only the white part)
- 1 clove of garlic
- Pepper to taste
- 12 Dublin Bay lobsters (10/15 per kg)
Separate the heads and tails of the lobsters, peel the tails and then make a consommé with the heads and the ingredients mentioned.
- 100g flour T.55
- 1 teaspoon baking powder
- 1 tablespoon groundnut oil
- 5g salt
- 100g ice water
Mix the ingredients in the order that they appear above, refrigerate for about 1 hour.
- 5g finely chopped shallots
- 40g rice (Arborio)
- White wine
- 35g finely diced tomatoes
- 25g finely diced cucumber
- 5 basil leaves finely chopped
- 25g whipped cream
- 15g Parmesan
Sweat the finely chopped shallots, add the rice and cook it till translucent, then deglaze it with some white wine. Slowly add the lobster consommé. Take off the flame, add the tomatoes, cucumber and finely chopped basil and then thicken with whipped cream and parmesan. Adjust the seasoning.
- 200g olive oil (from Plomari)
- 50g yuzu juice
- Green lime zest, salt and pepper to taste
Mix the ingredients of the marinade.
Finely cut the lobsters lengthwise, marinate them for about 5 minutes.
- 20g cream
- 1 teaspoon Meaux mustard
Lightly whisk the cream, add the Meaux mustard, season it.
- 2 mini courgettes
- 2 mini carrots
Coat the mini courgettes and mini carrots in the tempura batter along with half a lobster, and fry at 180°.
- 4 rectangles of puff pastry (15×1.5 cm) baked between two baking trays
- 12g caviar d’Aquitaine
- Salad leaf, dill, fleur de sel (from Camargue)
Pour the marinade in a plate, place a rectangle of puff pastry then a pastry cutter of the same dimensions. Garnish with risotto, place 2 marinated lobsters on top of it along with a streak of caviar.