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Roast lobster, Kyoto carrots in two textures, apples and curry

  • Preparation : 30 minutes
  • Cuisson :
  • Number of plates : 4
  • Complexity :
  • Type : Dishes
  • Category :
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  • Ingredients :
  • Roast lobster:

    2 lobsters (800g/1.8lb each)

    20g (1oz) butter

    Kyoto carrots in two textures:
    120g (4 1/4oz) Kyoto carrots

    40g (1 1/2oz) milk

    40g (1 1/2oz) apples

    Pinch of curry

    1 tablespoon cardamom

    1 tablespoon chervil

    Olive oil

    Lobster syrup:

    2 lobster heads

    1 tablespoon butter

    Dash of cognac

    13g (1/2oz) red port

    25g (1oz) veal stock

    75g (2 2/3) fish fumet

  • Preparation :
  • In a big saucepan, drop the lobster alive into boiling water for 1 minute. Remove the heads and set aside. Split the tail down the middle. Heat butter in a frying pan and roast the lobster for about 3 minutes.
  • Cut 4 thin slices of carrots (belt shape) and blanch for 1 minute in salt water, cool in ice water. Roll the carrot belts around a piece of steel circle with baking paper wrapped around it. Dry in a warm oven. Take the rest of the carrots, boil and mash them into a purée. Put in a mixer with the milk and mix like a milk-shake. Pour the carrot milk shake into the carrot belt and sprinkle with cardamom. Peel and cut the apples into small cubes. Pan-fry them with butter and curry. Blanch the chervil in salt water, then in ice water. Mix it into a purée with some olive oil.
  • In a saucepan, colour the lobster heads with butter, add cognac and reduce, add port and reduce by half, add veal stock and fish fumet, reduce to a syrup consistency.
  • Thierry Voisin, Restaurant les Saisons, Tokyo. Photography by Ragnar Fridriksson, Passionfood