- 1 lobster tail, aged in beef fat
- 50g rhubarb umeboshi
- 50g preserved cherry tomatoes
- 10g preserved lingonberries
- 100g lobster bisque, blended with 10g of cooked barley
- 10g lobster head oil
Lobster aged in beef fat, rhubarb umeboshi, preserved lingonberries, preserved cherry tomatoes, first of ramson leaves, lobster bisque emulsified with toasted lobster head oil
Edoardo Pellicano
30th January 2020
Lobster aged in beef fat, rhubarb umeboshi, preserved lingonberries, preserved cherry tomatoes, first of ramson leaves, lobster bisque emulsified with toasted lobster head oil
30 min
This dish was created and served at Mãos
Ingredients
Method
Lobster
Poach the preserved lobster tail in butter for 12 minutes at 48°C, transfer to a konro grill and cook until desired colour is achieved.
Preserved berries and cherry tomatoes
Heat in beef fat
Lobster bisque
Prepare classic lobster bisque then blend with 10g cooked barley
Lobster head oil
Roast cut lobster heads in the oven at 180°C for 10 minutes, then blend with double their weight of vegetable oil.
Assemble and serve.
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