Lobster Cocktail – Attilus Kaviar S
For the Avocado puree: 1.Remove the stone and skin from the avocado, blend all the ingredients until smooth in a food processor and place into a piping bag. For the sauce: 2.Separate the tail and the...
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Cooking tools:
- Food processor
- Piping bag
- Fine-mesh sieve
- Martini glass
- Nutcracker
- Stockpot
- Skillet
- Saucepan
- Stove
- Oven
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Colander
Ingredients
- Whole fresh lobster - 1
- Bergamot orange - 1
- Freshly grated cauliflower - 40 g
- Breakfast radishes (shaved) - 4
- Diced green apple (granny smith) - 20 g
- Creme fraiche - 40g
- Lemon bakm - 2 g
- Bisque dressing - 30g
- Royal Oscietra Caviar - 20g
- Avocado - 1
- Lime juice - 5g
- Salt to taste
- Few drops of red tabasco
- Lobster shells
- Chicken wings - 2
- Celery - 30g
- White or brown onions - 30g
- Carrots - 30g
- Butter - 20g
- Lemon thyme - 5g
- Pernod / Pastis ( or Ricard) - 30 ml
- Creme fraiche - 20g
- Olive oil - 10g
- Lemon juice - 3g
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