- 250 ml heavy cream
- 40 g lobster butter
- 30 ml apple balsamic vinegar
- 5 g tomato paste
- 0.5 g salt
- 1 g pepper
- 24 x green beans
- 60 ml olive oil
- 0.5 g sea salt
For the lobster foam:
Heat the heavy cream, cook with the lobster butter and tomato paste until thickened, salt and season with pepper and apple balsam vinegar. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or water bath. Shake vigorously before serving.
Fill a cocktail glass with the marinated green beans and the cooked lobster pieces and top with the lobster foam.
Garnish the cocktail with lobster chips.
To top it off, add some hot champagne sabayon.
ATTENTION: The iSi Thermo Whip and iSi Thermo XPress Whip must not be put in a bain-marie or water bath!
Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.