Lobster & artichoke foam

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Artichoke chips

    Ingredients

    • Frozen fruit purée 100% : Lemon
    • Vegetable stock - 125g
    • Maizena® - 8g
    • Salt
    • Pepper

    Bring the artichoke puree with the vegetable broth and cornstarch to a boil. Season to taste with salt, pepper and lemon juice. Allow to cool. Spread out into the desired shape and dry at 70 ° C.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
  2. Artichoke foam

    Ingredients

    • Olive oil - 15g
    • Onion - 20g
    • Bay leaves
    • Thyme
    • Salt
    • Pepper

    Brown the onion, celery and leek with thyme and bay leaf in the olive oil. Add the vegetable broth and cook until tender. Add the puree. Let boil during 2-3 min. Mix. Dissolve the liquefied gelatine in the mash. Add cream. Season with salt and pepper. Put in a siphon and place on two gas capsule.

  3. Lobster

    Ingredients

    • Lobsters - 2
    • Salt
    • Pepper
    • Oil

    Steam the lobsters during 3 minutes. Remove the meat from the carcass. Season with salt and pepper. Fry in hot oil.

  4. Vadouvan oil

    Ingredients

    • Shallot - 50g
    • Chopped lobster heads - 2
    • Thyme
    • Peanut oil - 400g

    Fry the shallots with the lobster heads, thyme and bay leaves in a little oil. Add the vadouvan (spicy mix) and fry briefly. Add the oil. Bring to a boil. Allow to cool. Sieve.

  5. Purple artichoke

    Ingredients

    • Purple artichoke - 2
    • Olive oil
    • Salt
    • Pepper
  6. Assembly

    Ingredients

    • blood orange (segments)

    Arrange the lobster tails on the plate. Arrange the pieces of artichoke, blood orange and artichoke chips on top. Spoon some vadouvan oil around the tails. Finish with the foam of artichoke.

Download this recipe

Download Download