Serves 4
Ingredients
Lobster
300g spiny lobster
Roots
Daikon
Salsify
Baby carrots
Parsley root
Chervil root
Chervil cream
Chervil root
Milk
Salt
Pepper
Butter
Lobster sauce and caviar
Shallot
Garlic
Ginger
Coriander
Potato
Cognac
Caviar
Shell from spiny lobster
Method
Lobster
Poach a 300g spiny lobster in court bouillon for two minutes. Clean and cut into four pieces.
Roots
Cut and blanch daicon, American potato, salsify, carrot baby parsley root, and chervil root navette.Blanch and cook all the carrot, daicon and potato.Slice the salsify lengthwise and deep-fry until golden crispy.Caramelize all roots in butter until golden brown.
Chervil cream
Cut the chervil roots into chunks.Cook in milk until shredding. Season with salt and pepper; pour on nutty butter to taste.Blend all the ingredients.
Lobster sauce and caviar
Make with shallot, garlic ginger, leek, coriander, and potato.Add the head of the spiny lobster and deglaze with cognac. Cover with cream, poach quickly for 30min. Adjust to taste with grated ginger.Add a spoonful of caviar.Place one piece of each veg. nicely on the plate; add the spiny lobster and the caviar sauce. Garnish with salsify, herbs and flowers.
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