Baby Deep-sea Lobster
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)
- 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
- 1 teaspoon finely chopped chives chives
- 2 tablespoons crumbled gingerbread
- 1 tablespoon lobster oil (optional)
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.
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.
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.