Lobster Tail with Champagne Sauce Champagne sauce
} Serves 2 } Prep time 45 minutes } Cook time 15 minutes
Perfumed fruit
• 10g dragon fruit
• 10g cantaloupe
• 10g honeydew
• 10g passion fruit
• 10g green apple
• 10g red grapes
• 10g pineapple
• 2g mint leaves
• extra virgin olive oil
1.1 Cut all the fruits into a fine dice. Roll up the mint leaves and cut into fine slivers.
1.2 Mix all the ingredients together and add a drizzle of olive oil. Set aside.
• 30g red onion, diced
• 200g Champagne
• 1 sprig thyme
• 200g cooking cream
2.1 Saute the red onion in a pan. Once slightly translucent, deglaze with Champagne.
2.2 Add in the thyme. Reduce until volume is halved, then add the cream. Reduce until halved again.
2.3 Set aside.
• 4 Maine lobster tails
• 4 asparagus spears
• 30g unsalted butter
• 1 whole garlic
• 1 sprig rosemary
• salt and pepper to taste
3.1 Lightly score the lobster tails to prevent curling.
3.2 Peel the asparagus. Sauté in a pan until well-cooked, 3-5 minutes.
3.3 Heat up olive oil in pan. Sear the lobster, skin side down, for 30 seconds. Turn it over, and add in butter, garlic and herbs.
3.4 Baste the lobster in butter for 30 seconds, remove from pan.
3.5 Using a ring mold, carefully plate the perfumed fruit. Top with lobster tail, asparagus spears, Avruga caviar (optional), and gold leaf (optional).
3.6 Spoon Champagne sauce around the dish.