For 4 people 1 breton lobster cosmo flowers (in season)
4 young plants pea plant tendrils claytonia perfogliata (miner's lettuce) mallow dill For the tuberous nasturtium 1 tuberous nasturtium root 50 g of sushi 50 g of water For the beetroot water 200 g of red beetroots 100 g of water 3 g of salt 15 g of fine sugar For the beetroot meringue 125 g of beetroot water 125 g of egg whites 7.5 g of dried egg whites 25 g of fine sugar For the yuzu beetroot water jelly 200 g of beetroot water 15 g of white wine vinegar 5 g of yuzu powder 1.5 g of gold gelatine
For the breton lobster Steam the lobster at high pressure for 4 minutes and cool immediately, keeping it straight while it cools. Shell it and leave it to rest in a little beetroot juice with a tiny pinch of curry
For the tuberous nasturtium Finely slice the nasturtium root and marinate overnight in the water and sushi.
For the beetroot water Chop the beetroots in the Thermomix for a minute on setting 7. Pour into a container with water, salt and sugar. Generate an ultrasound wave with an amplitude of 100 for 10 minutes. Filter and collect the water.
For the beetroot meringue Place everything in a pestle. Crush for 5 minutes at a medium speed. Leave to rest for 2 minutes. Crush for 10 minutes at a steady speed. Place on some baking paper on a baking sheet. Bake at 100°C for 90 minutes. Cut when cold.
For the yuzu beetroot water jelly Soften the gelatine in cold water. Heat the beetroot water and vinegar to 35°C. Infuse the yuzu for 3 minutes and filter. Add and dissolve the gelatine. Leave to rest for 5 minutes and drain onto a round plate. Leave to cool at room temperature.
Presentation Place two parts of lobster and three cubes of beetroot on the yuzu beetroot jelly. Arrange the various elements of the garnish and herbs
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