Baby Deep-sea Lobster

10:53 pm on 30 March 2007

A most subtle and interesting combination of textures and flavours. Delicate Auckland Island scampi or langoustine butter-roasted and served in an almond 'zephyr' with clove and white onion puree.

(Serves 6 as an entrée)

Ingredients

  • 18 scampi
  • 2 tablespoons unsalted butter
  • 2 tablespoons grape seed oil
  • Almond 'Zephyr'
  • 200 ml milk
  • 75 g toasted slivered almonds
  • 2 tablespoons finely chopped chives

Onion Clove Puree

  • 200 g finely sliced white onion
  • 250 ml milk
  • 5 whole cloves
  • Freshly milled pepper
  • Sea salt

Garnish

  • 1 teaspoon finely chopped chives chives
  • 2 tablespoons crumbled gingerbread
  • 1 tablespoon lobster oil (optional)

Method

One at a time hold the lobster twist and pull to detach the tail from the head.

Take a pair of scissors and cut down the underside of the tail and remove the meat.

Reserve the shells for a sauce or a soup.

Cut each lobster tail in two lengthways.

Almond 'Zephyr'

Place the toasted almonds and the milk in a saucepan and simmer for 5 to 10 minutes.

Remove from the heat and cover with glad wrap and allow to cool. Strain the milk through a fine chinois and discard the almonds.

Onion and Clove Puree

Place the onions in a saucepan and cover with water, bring to the simmer for 3 to 4 minutes.

Strain the onions through a sieve and refresh under running cold water. Place the onions in a saucepan and cover with the milk add the cloves and simmer until soft.

Strain the onions and reserve a little of the milk. Discard the cloves.

Puree the onions adding a little milk to create a smooth silky texture, season with freshly milled white pepper and sea salt.

 

To serve

Heat the onion puree over a low heat, warm the almond milk very gently. Heat 2tbsp-grapeseed oil in a non-stick sauté pan over a medium to high heat.

Carefully place the baby lobster into the pan and cook for 1 minute on each side till light golden.

Remove the sauce from the heat, discard cinnimon and froth with a whiz stick until foamy and light.

If you have trouble frothing the sauce add 2-tbsp cold vegetable stock.

Arrange 6 rolls in the bottom of each bowl and spoon over the froth, scatter with chives.

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