Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and CinnamonTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Cooking time: Under 2 hours
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
per portion
Energy:91.1 kcal
Proteins:14.3 g
Fats:2.3 g
Carbohydrate:3.2 g
Fibers:0.9 g
Sugar:1.3 g
Cholesterol:72.4 mg
Sodium:227.5 mg
Calcium:52.4 mg
Energy:623 kcal
Proteins:97.7 g
Fats:16 g
Carbohydrate:22.1 g
Fibers:6.1 g
Sugar:9.1 g
Cholesterol:495.4 mg
Sodium:1556.2 mg
Calcium:358.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
breton lobsters, 450
200
g
parsley root
1
lemon
2
large green apples
30
g
cream
2
g
ground cinnamon
1
juniper berry
15
g
almonds
15
g
hazelnuts
20
g
butter
2
ml
spice powder
flat leaf parsley
METHOD
- Peel the parsley root; cook in simmering salted water for one hour; put through a sieve; blend the butter into the purée; season with salt and pepper; set aside in a cool place;
- put an apple through a juice extractor with a few drops of lemon juice; mix with the cream and juniper; season with salt and pepper; put through a fine sieve; add 5 drops of Tabasco sauce; set aside in a cool place;
- take the other apple and cut half of it into small cubes and from the other half cut 4 thin slices, about 2 mm thick; place them on a baking sheet, sprinkle with 5 spice powder and cook in a 90° C oven for 90 minutes;
- cook the lobsters in court bouillon for 2 minutes;
- toast the almonds and hazelnuts; crush them.
Finishing and presentation
- Spoon some of the apple jus onto the bottom of each plate;
- arrange a spoonful of the parsley root purée, the lobster tails cut in half lengthwise and the claws on the plate;
- sprinkle with almonds, hazelnuts, diced apple, chopped parsley and cinnamon;
- stick the apple chips into the purée.
SOMMELIER
For a wine to accompany this dish, I suggest a 1995 Pouilly-Fumé, Domaine du ChâteauCHEF'S NOTES
It's possible to use the lobster shells to give a new twist to the fish stock. The green apple can be replaced by pineapple, but be sure to include the Tabasco which gives depth to the dish.
