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Lobster with Rapid-infused BBQ pineapple

Light appetizer

Lobster with Rapid-infused BBQ pineapple
  • 1 g sugar
  • 200 g peeled pineapple
  • 0.75 g Madras curry
  • 1 × pinch of Fleur de Sel
  • 1 × drop of smoke aroma by Sosa

Ingredients

  • 1 g sugar
  • 200 g peeled pineapple
  • 0.75 g Madras curry
  • 1 × pinch of Fleur de Sel
  • 1 × drop of smoke aroma by Sosa
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Preparation:

Curry, BBQ, pineapple:
Place 200 g pineapple, orange juice, 3 small pinches Madras curry, 1 pinch Fleur de Sel, drop of smoke aroma by Sosa and the pinch of sugar into the Gourmet Whip with the Rapid Infusion attachment; attach 2 cream chargers to this. Shake 5 times. Allow to rest for 2 hours.

BBQ curry sauce:
Finely chop 90 g bacon and fry until crisp, then add 90 g onion, 60 g bell pepper, 60 g celery, 90 g mushrooms and 15 g ginger. Lightly brown everything, then add 40 g pineapple, 150 g tomatoes, 300 g pureed tomatoes and allow to simmer lightly for 1 hour. Season to taste with salt, curry, chili, fresh cilantro and the Coca Cola reduction. Mix with the hand mixer, then strain. Use Mondamin to bind if necessary. 

Lobster:
Boil the lobster in boiling water, head first, kill quickly. Simmer/infuse for 2 ½ minutes and rinse in ice water. Take apart the animal, break off and halve the lobster tail lengthways, remove the intestine and rinse out. Break off the claws, remove the cartilage. Break off the joints and flush out the meat (remove the cartilage). Vacuumize half of the lobster tail and one claw with 15 g nut butter, and place in the sous vide bath at 50°C for 2 min.

Green curry:
Pass all ingredients (30 g ginger, 20 g galangal, 1 garlic clove, lime zest, 32 g almonds, 1 chili pod, 1 pinch of salt, 30 g Thai basil, 30 g cilantro and 30 g mint) through the grinder (using the fine slice) and mix with oil. Then mix at a high revolution (Thermomix or Moulinetto).

 

This recipe was created in collaboration with Frank Öhler.

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