Lobster cooked in oil with tarragon Hollandaise sauce and crunchy artichoke and Lobster tartar with slow-cooked artichokes, extra virgin olive oil and Maldon salt

Claudio Sadler

INGREDIENTS

For 4 people

For the lobster cooked in oil
1 live lobster
2 artichokes
100 g of egg yolks
35 g of tarragon vinegar reduction
50 g of clarified butter
the juice of 1 lemon
400 g of peanut oil for frying
Basil and oil emulsion processed in a Pacojet

For the lobster tartar
2 live lobsters
3 artichokes
1 sprig of marjoram
the juice of half a lemon
50 g of extra virgin olive oil
Maldon salt
Black peppercorns
Liquorice powder
1 drop of Tabasco
 




 

METHOD

For the lobster cooked in oil
Whisk the egg yolks in a pan on the heat with the vinegar and tarragon reduction and, when you achieve a frothy consistency similar to zabaione, gradually add the clarified butter, whisking all the time. Season with lemon juice and a drop of Worcestershire sauce, salt and pepper.

Section the lobster, separating the claws from the body. Clean and peel the artichokes. Slice them finely in a slicer, sprinkle with a little flour and fry in oil until crisp and golden. Add salt to taste.

Cook the body of the lobster in extra virgin olive oil at 70 °C for 8-10 minutes (depending on the size). When cooked, remove the shell and store the meat in a container in a warm place, covered with film to keep it moist.

For the lobster tartar
Section the lobster, separating the claws from the body. Plunge the body into boiling water for 20 seconds, drain it and cool immediately in water and ice. Proceed in the same way with the claws, plunging them into the boiling water for 40 seconds (because the shell is thicker than the shell on the body) and cool. Remove the shell from the body and the claws (it will come away easily), quickly wash the meat under running water and place it in the fridge.

Clean and peel the artichokes, place them in a vacuum bag and dress with a little extra virgin olive oil, a pinch of salt and a twist of pepper. Close the bag, taking care not to exceed a vacuum of 90% so the artichokes are not crushed.
Cook in a Roner at 90 °C for about 20 minutes, then cool immediately in water and ice.

Gently chop the lobster meat and dress with a little oil, salt, pepper, lemon juice and a drop of Tabasco. Place it in a square mould. Meanwhile, cut the cooked artichokes into thin wedges. Turn out the tartar onto a plate and position the artichokes next to it. Drizzle with oil and add a pinch of Maldon salt.

Garnish
Brush a stroke of basil emulsion on a plate and place the cooked lobster on top of it. Add the Hollandaise sauce, trying not to completely cover the lobster, and top with the crunchy artichokes
 

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crediti: Brambilla - Serrani

Claudio Sadler
Sadler

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