LOBSTER IN “CHAUD FROID” OF SOFT MAHÓN CHEESE, WITH HINTS OF ROSES

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LOBSTER IN “CHAUD FROID” OF SOFT MAHÓN CHEESE, WITH HINTS OF ROSES

We will need:

 

  • 4 San Carlos de la Rápida lobsters
  • 200g milk
  • 200g soft Mahón-Menorca cheese
  • Salt and pepper
  • 15 g vegetable gelatin
  • 100 g rose water/span>
  • 40g sugar
  • 1 organic cut into strips
  • 2 soup spoons rose marmalade
  • 2g agar-agar

Seafood sauce: 

  • 1 onion and 1 carrot
  • 2 garlic cloves
  • 22 ripe tomatoes
  • The lobster heads
  • 50cc brandy and 1 l water
  • 50g butter

• Seafood sauce: Lightly fry the vegetables in a casserole with a little olive oil, the garlic, onion and diced carrot. Add the skinned and pipped tomatoes and prepare a thick confit. Add the lobsters heads, sauté then flambé with the brandy, cover with water and leave to cook for 60 minutes. Drain and reduce to a sauce consistency. Lastly add a touch of butter to give it a glossy appearance.

• For the lobsters: peel the lobsters, take away the sandy part, clean and dry them, steam lightly with a pinch of olive oil. Leave to cool and bathe in the cream of soft Mahón-Menorca cheese. Boil the 200g of milk with the 200g grated soft cheese and a little salt. After meeting the cheese, strain, add the gelatin and give it a shot blast of head. Set aside for covering the lobsters.

 Rose purée:Prepare a syrup. Add the rose, leave to boil and add the rose marmalade and the agar-agar. Leave to rest and cool in a mould. Blend finely to a puréed consistency. 

• Assembly: Place the lobster on the dish, which has been covered with the cheese cream. Arrange drops of rose marmalade, the lobster sauce, rose trips and garnish.

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