Lobster with Acacia Honey
Appetizers • European
Description
Lobster with acacia honey
Ingredients
- Lobster tails 4 pieces
- Olive Oil 0 fl oz
- Carrot 5 oz
- Onion 10 oz
- Leek 5 oz
- Water 1½ l
- Egg white 0 oz
- Acacia Honey 0 oz
- Orange zest 1 tablespoon
- Acacia Honey to taste
- Citron flowers to taste
- Honey to taste
- Ocean salt to taste
Step-by-Step Guide
Step 1
Drop the lobsters into boiling water and cook for three minutes. Use a slotted spoon to remove them and transfer to an ice water bath for half a minute. Carefully remove the shell from the lobsters without damaging the meat. First, detach the claws, then the tail. Slice the tail lengthwise into two parts and remove the innards.
Step 2
Make a consommé from the lobster heads. To do this, cut them into 4–6 pieces and sauté in olive oil. Wash, peel, and finely chop the vegetables. Sauté them in a pot with olive oil for 20 minutes. Add the sautéed lobster heads. Pour in water and let it simmer on low heat until half of the liquid evaporates. Remove the solids from the broth, cool them down, mix with egg whites, whip, and return to the boiling broth. Once this mixture floats to the surface, skim it off with a slotted spoon, and strain the broth. Stir in liquid honey and a pinch of salt.
Step 3
Before serving, heat the consomme to 160°F, adding orange zest, a little bit of acacia flowers, and citron. Cover and let steep for 5 minutes over low heat.
Step 4
Sear the claws and tails of the lobsters, reduce the heat, cover with a lid, and simmer for one minute at a temperature of about 160°F.
Step 5
Arrange the lobster meat on plates. Drizzle with consomme. Garnish with pieces of honeycomb and flowers of acacia and citron.
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