Roland Huber’s Norway Lobster with Asparagus

For the Lobster

Ingredients:

• 4 pieces Norwegian lobster tails
• 2 tablespoons brown butter
• salt
• lime zest

Method:

1. Free the lobster of shell and intestines.
2. Salt lightly and steam for approx. 4 minutes at 60°C.
3. Top with brown butter and sprinkle with lime zest.

For the Mustard Seed Stock

Ingredients:

• 100ml lobster fond
• 1 teaspoon cooked mustard seeds
• 2 tablespoons watercress oil

Method:

1. Heat lobster fond with mustard seeds.
2. Add watercress oil at the end.

For the Lemon Hollandaise

Ingredients:

• 200g butter
• 1 lemongrass stalk
• 1 lemon leaf
• 1 verbena branch
• 2 egg yolks
• 1 msp xanthan
• salt

Method:

1. Heat the butter over a low heat and allow the butter to infuse with the lemongrass, lemon leaf and verbena.
2. Mix the butter into the egg yolks and add xanthan and salt.
3. Fill into an iSi bottle with two cartridges.

For the Cooked Asparagus

Ingredients:

• 4 chalks white asparagus
• 1 tablespoon butter
• 100 ml chicken stock
• salt

Method:

1. Peel the asparagus and place on a tray
2. Add salt, chicken stock and butter, then cover with aluminium foil and stew for 15-20 min. at 160°C.
3. Cut into pieces.

For the Pickled Asparagus

Ingredients:

• 2 chalks white asparagus, peeled
• 2 chalks green asparagus
• salt
• white wine vinegar
• olive oil

Method:

1. Cut asparagus into 1mm thin slices and marinate with salt, olive oil and vinegar.
2. Twist into rolls.

To Garnish

• black quinoa
• watercress
• maple leaves

Recipe courtesy of Roland Huber of Michelin-starred Grand Hotel Restaurant Le Ciel in Vienna.
Roland Huber Chef Feature