This was inspired by a dish I had at Le Cinq in Paris. Loved the colour contrast of black against the bright orange lobster bisque and the dish tasted equally amazing. Making it was fun as it had transported me back to Paris on a plate. Bon appetite!
Difficulty: Medium
Time: 60 minutes
Serves: 2
Ingredients
Lobster Tails
- 4 lobster tails
- 2 tbsp butter
- 1 tbsp olive oil
- salt
Lobster Bisque
- lobster shells
- 3 tbsp vegetable oil
- 1 clove of garlic finely sliced
- 1/2 medium sized onion finely chopped
- 1/3 cup fennel stalks finely chopped
- 1/3 cup carrots finely chopped
- 2 cups fish stock
- 4 tbsp tomato paste
- pinch of cayenne pepper
- 1/4 cup dry white wine
- 1/2 cup thick cream
- 2 tbsp butter
- 4 tbsp flour
- salt
- pepper
Charcoal Tuile
- 100g water
- 10g flour
- 1/2 tbsp coconut charcola powder or squid ink
- 25g oil
Beurre Blanc Foam
- 2 tbsp shallot finely diced
- 1/4 cup white wine vinegar
- 1/4 cup white wine
- 1/3 cup thick cream
- 3 tbsp butter
- 1/5 tsp soy lecithin
- salt
- pepper
Garnish
- fennel frond
Method
1. Heat the oil in a small pot, add the lobster shells and fry until the shells have turned red and the oil fragrant. Add garlic, onion, fennel and carrots and cook for 5 minutes until softened. Add the white wine and cook for a further 2 minutes, before adding the fish stock, tomato paste and cayenne pepper. Let it simmer on the lowest heat for 45 minutes.
2. Make the tuile by mixing the water, flour, coconut charcoal powder and oil together. Heat up a pan on high heat and place 2 table spoon of the tuile mixture in the pan, fry until the tuile has formed taking care not to burn it. Take it out and place it on kitchen paper towel. Repeat until you have the amount of tuile required and set aside.
3. Add the shallot, white wine vinegar and white wine to a small sauce pot, bring to boil and simmer over low heat until it's reduced to approximately 2 tbsp of liquid. Add the thick cream, gently mix it through over low heat for a few minutes until warmed through but not boiling. Incorporate the butter slowly until it's well emulsified and season with salt and pepper. Pass it through a sieve into a blending container, add the soy lecithin and keep it warm in a hot water bath.
4. Pass the lobster bisque through a sieve into a bowl and return the stock to an empty clean pot. Bring it to boil before stirring in the cream and keep it on low heat ensuring that it's not boiling over. In a separate small pan, make a roux by adding 3 tbsp of flour to 2 tbsp of melted butter, mixing it well until it's a smooth paste. Carefully mix the roux into the prawn bisque making sure any lumps are fully dissolved, set aside and keep warm.
5. Heat up some oil and butter in a cast iron pan over medium/high heat, sear the lobster tails and cook it until it's just cooked depending on the size of the lobster tail. Take it out and slice it into serving size.
6. Use a stick blender to blend the soy lecithin well with the beurre blanc and to create the foam.
7. To assemble, pour some of the lobster bisque onto the plate, top with lobster tail. Garnish with beurre blanc foam and charcoal tuile.
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