Lob­ster cooked in bouil­l­abaisse con­sommé with fresh green veg­eta­bles Serves 1 Prep/cook­ing 45 mins

Taste & Flavors - - GOURMET RECIPES - By Chef de Cui­sine Mark Je­bran Four Sea­sons Ho­tel Beirut foursea­sons.com/beirut

IN­GRE­DI­ENTS

• 1 lob­ster • Bouil­l­abaisse con­sommé Veg­eta­bles • ½ piece baby gem • 20g green peas • 2 pieces baby as­para­gus • 20g green beans • 2 pieces brus­sel sprouts Black ink tu­ile • 5g squid ink • 80ml wa­ter • 10g flour • 20g vegetable oil Co­conut foam • 400ml co­conut milk • 5g soy lecithin • ½ piece orange zest

PREPA­RA­TION

For the veg­eta­bles Blanch the baby gems, green peas, baby as­para­gus, green beans and brus­sel sprouts. Sauté in a hot pan and sea­son well. For the black ink tu­ile Mix squid ink, wa­ter, vegetable oil and flour to­gether in a bowl. Add a bit of vegetable oil in a hot pan then add the mix­ture and let it dry. Take out the tu­ille gen­tly with a spat­ula and let it dry on a per­fo­rated tray. For the co­conut foam Heat the co­conut milk in a pot un­til it reaches 40°C. Add the soy lecithin and the orange zest. Blend the sur­face of the mix­ture with a hand blender to let the air merge with the mol­e­cules of the mix­ture to form a bubbly foam. For the lob­ster Sep­a­rate the head and the claws of the lob­ster from its body. Insert a wooden stick from the bot­tom of the lob­ster up to its up­per body. Boil the lob­ster body in salted wa­ter for 5 min­utes, and its claws for 7 min­utes. To plate Start by putting the green veg­eta­bles at the bot­tom of the plate. Put the lob­ster on top. Sea­son with bouil­l­abaisse stock. Dec­o­rate the plate with the co­conut foam and the black ink tu­ile.

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