- 250 ml heavy cream
- 0.5 g salt
- 1 g pepper
- 60 ml olive oil
- 40 g lobster butter
- 30 ml apple balsamic vinegar
- 5 g tomato paste
- 24 × green beans
- 0.5 g sea salt
Preparation for the lobster foam
Heat the heavy cream and boil with the lobster butter and tomato puree in a small pot. Salt the sauce and refine with pepper and apple balsamic vinegar. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously.
Keep the iSi Whipper warm at max. 75 °C in a bain-marie or water bath. Shake vigorously once more before serving.
For the dressing
Put the marinated beans and boiled lobster chunks into a cocktail glass and pour the lobster foam on top as dressing.
Decorate the cocktail with lobster chips.
Crown and refine the meal with a hot champagne zabaione.
Double the ingredients for a 1 l 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 iSi Whipper.