Gastronomixs

Lobster with avocado, tomato, onion noodles, and pointed sweet peppers

Just like every month, we show you how to create your own variation of the composition of our guest chef for the month, Karlos Ponte. He created a composition of components of onion, blood sausage, tomato, sweet red pepper, and lobster. We took this flavour combination as our inspiration and then went in search of suitable components of onion, tomato, sweet pepper, and lobster. The blood sausage in Ponte's composition that adds a fatty structure has been replaced with avocado in this composition. The avocado has been coated with tomato to create a spectacular taste sensation. We want to show you how you can be inspired by the creation of another chef, whilst creating your very own composition. Don't copy and paste - remix!

Lobster with avocado, tomato, onion noodles, and pointed sweet peppers

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

vine tomatoes

 

 

vinegar

 

 

salt and pepper

1

kg

piquillo pepper

 

 

olive oil

50

g

garlic, chopped

10

 

lobsters

20

g

oil

100

g

leeks, white

400

g

carrots

500

g

onion

5

 

parsley sprigs

2

sprigs

tarragon

2

leaves

bay leaves

2

sprigs

thyme

5

g

white peppercorns, cracked

4

l

water

500

ml

white wine

500

ml

vinegar

20

g

salt

2

 

Hass avocado

100

g

Crutomat (freeze-dried tomato)

 

 

Maldon salt

 

 

olive oil

2

 

yellow onions, sliced into 5mm-thick rounds

3

 

large onions, peeled

1

kg

salt brine (3%)

3

kg

butter emulsion

 

 

duck fat

 

 

fine-grain salt

Preparation method: lobster
  • For the court bouillon, heat the oil in a pan and add the coarsely chopped vegetables.
  • Fry gently without allowing the vegetables to turn brown, and then add the white wine.
  • Reduce by half, and then add the water, the vinegar, the herbs, and the salt.
  • Steep for about 40 minutes and then strain through a cheesecloth.
  • Bring the court bouillon to the boil and lower the lobsters into it. Cook them approximately one minute for every 100g.
  • Remove the lobsters from the court bouillon and allow the steam to evaporate. Do not rinse with cold water!
  • Clean the lobsters by slicing through the shells lengthwise and removing the digestive tract from the tail section.
  • Reserve the coral from the head. If desired, combine this with mayonnaise or flour and butter for a warm sauce.
  • Remove the baleen from the claw meat.
Preparation method: tomato jus from the Big Green Egg
  • For this component, use setting 3 of the Big Green Egg: standard grill rack and Dutch Oven.
  • Set the temperature of the Big Green Egg to 250°C.
  • Leave the tomatoes on the vine and lightly drizzle them with olive oil.
  • Place the tomatoes in a cast-iron pan or aluminium tray.
  • Place the pan on the Big Green Egg and close the lid. Roast for approximately 25 minutes.
  • Check the tomatoes every ten minutes, turning them occasionally.
  • As soon as the tomatoes are fully roasted, remove them from the Big Green Egg.
  • Remove the stems and blend the hot tomatoes with a dash of vinegar until smooth, adding a little water if necessary.
  • Season with salt and pepper, and pour back into the pan.
  • Reduce the temperature of the Big Green Egg to 150˚C.
  • Toss a generous handful of dry oak smoking chips onto the coals.
  • Return the pan to the grill rack and close the lid for fifteen minutes.
  • Strain the tomatoes through a cloth to obtain a clear jus.
Preparation method: onion noodles
  • Slice the onions on a Japanese-style turning slicer, making the longest strips possible.
  • Place the onions and salt brine in a vacuum bag and pull vacuum.
  • Refrigerate overnight, then drain the onions in a colander, discarding the brine.
  • Boil the butter emulsion over medium-high heat, then add the onions and cook until tender, one to two minutes.
  • Using a sieve set over another saucepan, drain the onions, reserving the butter emulsion for another use.
  • Season the onions with a drizzle of duck fat and a sprinkle of salt.
Preparation method: burnt onion purée
  • Preheat the oven to 300°C.
  • Place the onion rounds in a single layer on a baking sheet and bake until burnt and completely dried, approximately one hour.
  • Allow the onions to cool.
  • Transfer the onions to a Thermomix and process into a fine powder.
  • Sift through a fine-mesh sieve set over a small bowl.
Preparation method: tomato-coated avocado
  • Slice the avocado and flatten between two layers of plastic foil. You can do this with a butcher's mallet or a saucepan.
  • Lightly roll with a rolling stick or pin to ensure that the avocado is now of uniform thickness.
  • Place the avocado on a suitable tray and freeze for a few hours.
  • Take it out of the freezer just before serving and cut to the required size.
  • Coat the top of the avocado with the dry tomato.
  • Finish off with a sprinkle of Maldon salt and a drizzle of olive oil.
  • Serve immediately.
Preparation method: piquillo pepper purée
  • Sweat the garlic and the peppers in olive oil until the moisture is gone.
  • Blend to a purée and strain through a sieve. 
Finishing & presentation
  • Spoon a little of the tomato jus onto the plate.
  • Use a carving fork to twirl the onion noodles into neat rolls and place these on the plate. Sprinkle with the charred onion powder and place the lobster on top.
  • Pipe small dots of the pepper purée and arrange the rest of the components on the plate.

Previous page