Lobster Recipe x 4 – Attilus Kaviar S
1.Start by Placing the 75g Butter, 75g Foie, 85 Egg Yolk, 60g Water, 3g Salt and 20g Lemon Juice in Vacuumed Sealed Bag and Stand @ 30Min 70oc. Place entire Contents into Espumas and Charge with 3 x...
Ingredients
- Ready Made Egg Yolk Pasta - 400g
- Cooked Lobster (Shells Roasted @180oc until Golden then Sous Vide with 100ml Rapeseed Oil for 1 Hour) - 1
- Butter - 75g
- Foie - 75g
- Egg Yolk - 85g
- Lemon Juice - 20g
- Salt - 3g
- Water - 60g
- Edible Flowers
- Wild Garlic oil (200nl Neutral Oil Blitzed with 2 Handfuls of Wild Garlic, Strain Through Muslin Cloth)
- Egg Yolk & 100g Grated Parmesan for Emulsion (Sauce) - 3
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