Blue Lobster, Onion Compote and Coffee Bisque
The evocative aroma of foamed coffee bisque enhances juicy sweet meat adorned with sumptuously caramelised strands
60 min.
Difficult
Here is what you need
Ingredients
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- lobsters, each around 600g
- litres of vegetable stock
- 215 ml of dry white wine
- 800 ml of mineral water
- capsules of Master Origin India Grand Cru
- 170 g of butter
- 100 g of white onions
- pearl onions
- 40 g of white beans
- 5 g of carrots
- 5 g of celery stick
- 2 g of smoked bacon
- 5 g of shallots
- 3 g of chives
- 2 g of fine salt
- mortar
- conical strainter
- saucepans
Materials
- mortar
- conical strainter
- saucepans
How to make !
- Remove the heads and tails from the lobsters
- Tie the tails together so that they do not close up during cooking, and set the heads aside
- Bring the vegetable stock to the boil, add the lobster tails, remove from the heat and leave to cook for 6 minutes
- Drain and leave to cool at room temperature
- Remove the shell and refrigerate
- Crush the lobster heads into a paste, using a mortar and pestle
- Mix with the wine and water in a saucepan and cook until the alcohol has disappeared
- Pass through a conical strainer and add 100g of butter
- At the last moment, pour in the coffee and stir into a froth
- Peel and clean the onions
- Chop them finely and sweat them in the butter
- Continue cooking on a low heat for 1 hour until they form a compote
- Season
- Blanch the pearl onions in a saucepan of boiling water
- Remove from the heat and cool down immediately in a bowl of iced water
- Cut the onions in half, removing the root part which holds the layers together, to separate them into petals
- In another pan of water, cook the beans, carrots, celery and smoked bacon on a low heat
- To finish:
- Heat up the lobster tails in the bisque
- Remove and cut each tail into 4 equal portions
- Place the onion compote, beans, pearl onion petals and two slices of lobster on a dish
- Whisk the coffee bisque into a mousse and pour onto the vegetables, dressing the lobster
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Blue Lobster, Onion Compote and Coffee Bisque
- 60 min.
- Difficult
Materials
- mortar
- conical strainter
- saucepans
Recommended Nespresso coffees
Ingredients
- lobsters, each around 600g
- litres of vegetable stock
- 215 ml of dry white wine
- 800 ml of mineral water
- capsules of Master Origin India Grand Cru
- 170 g of butter
- 100 g of white onions
- pearl onions
- 40 g of white beans
- 5 g of carrots
- 5 g of celery stick
- 2 g of smoked bacon
- 5 g of shallots
- 3 g of chives
- 2 g of fine salt
Inspirations
How to make !
- Remove the heads and tails from the lobsters
- Tie the tails together so that they do not close up during cooking, and set the heads aside
- Bring the vegetable stock to the boil, add the lobster tails, remove from the heat and leave to cook for 6 minutes
- Drain and leave to cool at room temperature
- Remove the shell and refrigerate
- Crush the lobster heads into a paste, using a mortar and pestle
- Mix with the wine and water in a saucepan and cook until the alcohol has disappeared
- Pass through a conical strainer and add 100g of butter
- At the last moment, pour in the coffee and stir into a froth
- Peel and clean the onions
- Chop them finely and sweat them in the butter
- Continue cooking on a low heat for 1 hour until they form a compote
- Season
- Blanch the pearl onions in a saucepan of boiling water
- Remove from the heat and cool down immediately in a bowl of iced water
- Cut the onions in half, removing the root part which holds the layers together, to separate them into petals
- In another pan of water, cook the beans, carrots, celery and smoked bacon on a low heat
- To finish:
- Heat up the lobster tails in the bisque
- Remove and cut each tail into 4 equal portions
- Place the onion compote, beans, pearl onion petals and two slices of lobster on a dish
- Whisk the coffee bisque into a mousse and pour onto the vegetables, dressing the lobster