Roasted lobster, celery purée & bisque

Intense Flavor Beads

4 pers

60 min

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LIST OF INGREDIENTS

2 lobsters

300 g potatoes

300 g celeriac

20 cl thick cream

10 cl liquid cream

1 lemon

1 shallot

1 clove of garlic

50 cl fish stock

1 tbsp tomato paste

5 cl cognac

40 g butter

1 sprig of thyme

1 bay leaf

1 pinch of paprika

Salt, pepper

Intense Flavor Beads

Step 1

Preparation of the purée

Peel the potatoes and celeriac, then cut them into pieces. Cook them in salted water until tender. Drain, then blend with the thick cream and lemon juice until smooth. Season with salt and pepper and keep warm.

Step 2

Preparation of the lobster

Cook the lobsters in boiling salted water for 4 to 5 minutes. Drain, then shell the tails and claws. Quickly roast them in a pan with a little butter. Set aside.

Step 3

Preparation of the bisque

Crush the shells, then sauté them with the chopped shallot, garlic, thyme, bay leaf and paprika. Deglaze with cognac and flambé. Add the fish stock and tomato paste, then cook for about 20 minutes.

Strain the mixture, add the liquid cream, then let it reduce. Incorporate the butter at the end of cooking to bind the sauce.

Step 4

Plating

Place a spoonful of hot purée on the plate. Add the roasted lobster pieces. Spoon over the bisque. Finish with a spoonful of Intense Flavor Beads. Serve immediately.

Roasted lobster, celery purée & bisque

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