Tuesday, March 27, 2012

Marinated Lobster Tail

Now we go a bit more Gourmet, just has to be from time to time, doing something where one stands for hours in the kitchen, puts all the love in a dish....that is eaten in 5 minutes, maybe 10 if one is lucky. But that is part of cooking, the creation of something beautiful and tasty, never mind how much labor went in, how much heart and love went in, when the dish is finish, one just has to love it.

This dish is one of them, it is a lot of work for a little starter, but it is so delicious, it is light yet creamy, just sublime. You can see that I truly like this dish and like cooking it. The beauty is that there is a clear tomato jelly on the bottom of the plate, the taste is tomato pure. Then I make a white tomato mousse, it is white because I take the clear tomato juice and reduce it to about half, then cool it down, add gelatine and whipped cream.

The lobstertail is boiled, taken out of the shell and then marinated with Pesto. When one eats this dish, one takes a bit jelly, a bit mousse and a bit lobster tail.......the rest is dreaming.

Of course one could easily plate this dish in a Martini glass, or any other nice dish, try it out, go through the labor of love and make an amazing dish, I guarantee you it is worth the while


Tomato Jelly

2 kg Tomatoes
50 g Basil
14 g Gelatin leaves

Tomato Mousse

1.5 Kg Tomatoes
2 Each Basil
1 Each Thyme 50 Ml
2 Each Eggwhite
Salt, Pepper
3.5 Each Gelatine leaves
1 Lemonjuice
10 Ml Gin
10 Ml Champagne vinegar
Salt, sugar
200 Ml Whipped cream

Chop tomatoes, put in a pot with basil, thyme champgne and eggwhite Blend everything, then bring slowly to boil, season Strain through a mousseline cloth Take 300 ml of the clear juice Melt the soaked gelatine in it, add lemonjuice gin and champagne vinegar Cool down and fold in whipped cream Pour in a flat bowl and cool in the fridge Take some tomato juice, season and thicken with gelatine, pour over the mousse to give it a red edge

10 ea Lobster (4,5 kg)
100 Ml Olive oil
50 Ml Whitewine vinegar
100 G Carrots
100 G Leeks
100 G Celeriac

Cut vegetables in a very fine and regular brunoise Blanch them and cool down immediately Take only the lobster tail, put in boiling court bouillon boil up onece, simmer for 5 minutes, take off the stove and cool down in the stock Peel the lobster tail, only leaving the tail bit on Marinate with salt, pepper, olive oil and brunoise Plating Take the cold tomato jelly Plate the mousse on it and top with tomato concasse Plate the lobster tail next to it Garnish with fresh herbs

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