Lobster with butter and brandy, blu mayonnaise and edible coral
Equipment
- 1 blender
- 1 pot
Ingredients
- 2 large or 4 small lobsters
- 50 gr of butter
- 4 tablespoons of brandy
- Pink and black pepper to taste
For 150 gr of blue mayonnaise:
- 1 egg yolk at room temperature
- 1.5 gr of salt
- Juice of 1/2 lemon
- 1 small teaspoon of white wine vinegar
- 120 ml of seed oil
- 1 teaspoon of blue pea powder to color.
For 4 edible corals medium size:
- 100 gr of water
- 30 gr of seed oil
- 15 gr of flour
- Natural food coloring for red you can use paprika, for yellow curry or turmeric, for brown coffee, for purple beet juice
- Salad and other vegetables to garnish.
Instructions
- How to prepare the blu mayonnaise: in a tall bowl put the egg yolk with a few drops of lemon, start blending with an immersion mixer. Begin to add the oil gradually, little by little. When you have incorporated half of the oil and the mayonnaise is more consistent, add the lemon juice and the rest of the oil. Finally add salt, pepper, vinegar and coloring. Blend again and keep the mayonnaise in the refrigerator until ready to serve.
- How to prepare the red edible corals: in a tall bowl, mix all the ingredients with an immersion blender. Heat a non-stick pan well over medium heat. Pour the first ladle of mixture which must be liquid. Let it cook until the water has completely evaporated and you will see that the typical coral grain is formed. The edges usually come off on their own; if you need, use a knife and carefully detach the coral along the edges, remove it very gently and place it on a sheet of cooking paper.
- How to cook lobster: for a fresh lobster of 450 gr, generally calculate about 4 - 5 minutes in boiling water. When you see that the carapace changes in color and turns red, the lobster is ready. Remove it.
- If you are using a frozen lobster, soak it at least 30 minutes in warm water before boiling it or let it unfreeze completely before cooking it.
- Bring a pot of water to boil, immerse the lobster and cook according to weight. Let it rest for two minutes in the cooking water with the heat off. Pick it up, remove the head and with a large scissor cut the carapace along the entire length, both in the front and back.
- Now open the carapace and take the pulp out, cut it into slices. In a non-stick pan put the butter with the pink and black pepper, let it melt, now add the lobster and after 30 seconds blend with the brandy. Mix the sauce and let the alcoholic part evaporate. Let the lobster flavor for a couple of minutes.
- Let’s compose the dish now: the lobster slices in the centre, the salad in a part of the plate and some drops of blu myonnaise between them. You can use a dosing sqeezle bottle. Insert pieces of coral inside the salad. This is just our tip but we’re sure you’ll do better unleashing your creativity.
Video
Notes
Due to the character of the recipe, we think it is better not to change any of the ingredients to get a good and satisfactory result. What we can suggest, which will perfectly combine, is to serve the lobster with fresh toasted garlic bread and fresh butter.