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Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Lobster Cocktail

Haute cuisine

Lobster Cocktail
  • 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

Ingredients:

  • 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
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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.

For serving:

Fill a cocktail glass with the marinated green beans and the cooked lobster pieces and top with the lobster foam.

Serving Suggestion:

Garnish the cocktail with lobster chips.

Tip:

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.

Recipe from Christian Domschitz, Restaurant Vestibül

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