Gastronomixs

Confitted lobster mayonnaise

This is a variation on a long forgotten classic: lobster mayonnaise. In Escoffier's books, you'll find various 'mayonnaises,' none of which are flavoured mayonnaises, but rather fish, shellfish, or crustaceans served with fresh mayonnaise and often with lettuce and other garnishes. Here, we serve lobster prepared mi-cuit with a sauce based on a mayonnaise dressing recipe by Angélique Schmeinck.

Confitted lobster mayonnaise

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Ingredients

5

 

lobsters

 

 

vanilla salt

 

 

grape seed oil

2

 

egg yolks

2

tsp

Dijon mustard

2

tbsp

tarragon vinegar

1

 

red grapefruit, juice

 

red grapefruit, zest

2

tbsp

ginger syrup

75

ml

vegetable stock

300

ml

grape seed oil

 

 

salt and black pepper

1

 

red grapefruit

 

 

grape seed oil

Preparation method: confitted lobster
  • Kill the lobsters quickly by cutting the head with a chef's knife.
  • Boil the lobsters for approx. 30 seconds in salted water and remove the meat from the tail and claws.
  • Seal the lobster meat in a vacuum bag with grape seed oil and vanilla salt.
  • Cook in a Röner (or other thermal bath) at 52°C for 45 minutes.
Preparation method: garnish
  • Clean the grapefruit and cut out the segments.
  • Mix with the grape seed oil and leave to infuse for 15 minutes.
Preparation method: grapefruit & tarragon mayonnaise dressing
  • Mix the egg yolks in a blender with the mustard and tarragon vinegar on low speed.
  • Add the grapefruit juice and zest, ginger syrup, and the vegetable stock.
  • Turn up the speed of the blender to medium, and pour in the grape seed oil in a thin stream until it starts to thicken.
  • Season to taste with a little salt and black pepper.
Finishing & presentation
  • Now season the confitted lobster with freshly ground black pepper and arrange together with the marinated grapefruit in a cocktail glass.
  • Finish with the mayonnaise dressing.

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