Gastronomixs

Raw Brittany blue lobster tail with warm suckling pig 'huré', cauliflower couscous and caviar

Just over a month ago, the international Gastronomixs website was launched during Chefs(R)Evolution by Richard Ekkebus and Thérèse Boer. This month, Richard is our guest chef. Born in the Netherlands, Richard's experience includes working as a pastry chef at L’Arpège and as a chef de partie at Guy Savoy, two restaurants in Paris awarded three Michelin stars. In 1995, Richard left Europe to take up the position of executive chef at a five-star hotel with three restaurants in Mauritius. This was followed by a period in Barbados, after which he moved to Hong Kong to work at the Mandarin Oriental Landmark Hotel as Director of Culinary Operations and Food and Beverage. The hotel's restaurant Amber by Richard Ekkebus has since earned two Michelin stars, has captured fourth position in ‘Best of Asia,’ and is ranked number 24 in the World’s 50 Best Restaurants. Richard is also known as the best Dutch chef in the world. His restaurant is a fortress of modern French cuisine, despite the many international influences in Hong Kong. Although he imbibes all these influences, Richard stays close to his beloved French cuisine. With his highly refined and colourful style, Richard creates dishes that are a joy to behold.

Creation by Richard Ekkebus, Amber** restaurant – Landmark Mandarin Oriental Hotel, Hong Kong, China.

Raw Brittany blue lobster tail with warm suckling pig 'huré', cauliflower couscous and caviar

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Ingredients

4

 

Brittany blue lobster tails, raw

320

g

pig’s trotters, cooked and thinly chopped

30

g

tomato

1

tbsp.

lemon confit

1

tbsp.

parsley

50

g

extra virgin olive oil

2

 

gelatin sheets, soaked in ice water

200

g

cauliflower, chopped

15

g

butter

2

g

salt

500

g

milk

50

g

yellow cauliflower

50

g

purple cauliflower

50

g

green cauliflower

50

g

white cauliflower

As needed

 

smoked salt

68

g

olive oil

30

g

lemon juice, passed

2

g

salt

1.5

g

caster sugar

4

 

mini radishes

4

 

marigold flowers

28

g

Kristal caviar

As needed

 

flaming sorrel

As needed

 

golden pea shoots

Preparation method: lobster
  • Slice the raw lobster tails into very fine slices and arrange them in a ring of 100 mm into a perfectly circular carpaccio.
  • Store in the refrigerator.
Preparation method: pig’s trotters mix
  • Lightly warm the pig’s trotters and add a little of the jus just to bind the meat.
  • Mix in the lemon confit, the tomato, and the parsley. Season with salt.
  • Press flat in between sheets of silicone paper, put on a tray and leave in the refrigerator to set.
  • Cut out with cutter number 12.
Preparation method: cauliflower puree
  • Sweat the cauliflower in butter until half-cooked and season with the salt.
  • Cover with the milk, put a cartouche on top and cook until very soft.
  • Strain and blend until smooth, adding some of the liquid back if needed.
  • Sieve the puree and check the seasoning.
Preparation method: cauliflower couscous
  • Use a cheese grater to shred all the cauliflower and season with the smoked salt.
Preparation method: lemon dressing
  • Mix all the ingredients together.
Finishing and presentation
  • Slice the mini radish with a mandoline and divide the caviar into portions of 7 g each.
  • Place the pig’s trotter slice in the middle of a hot plate.
  • Place the carpaccio of lobster and the lemon dressing on top of it.
  • Put the couscous in a small bowl and season with more of the lemon dressing. Add this on top of the lobster.
  • Put 7 g of the caviar on each plate, place the cauliflower puree all around the plate, and finish with the marigold flower, the flaming sorrel, and the golden pea shoot.

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