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Lobster Cocktail

Haute cuisine

Lobster Cocktail
  • 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

Ingredients

  • 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
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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.

Tip

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.

Recipe by Christian Domschitz, Restaurant Vestibül

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