Gastronomixs

Structures of rhubarb with lobster, green asparagus, and Nasturtium cress

A stunning and delicate preparation of rhubarb and lobster for spring. The sumptuous, fatty lobster is beautifully accentuated by the tartness of the rhubarb. The subtle flavour of the green asparagus, spicy taste of the Nasturtium cress, and the rich aroma of the chive oil add character and dimension to the dish.
Structures of rhubarb with lobster, green asparagus, and Nasturtium cress

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Ingredients

1

kg

crayfish waste

1

 

shallot

1,5

liters

vegetable oil

3

sprigs

tarragon

1

ts.

tomatopaste

2

leaves

bay leaf

500

g

rhubarb juice

30

g

icing sugar

2

g

salt

35

g

Vegetal Sosa

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1,3

kg

rhubarb

140

g

white wine vinegar

300

g

mirin

70

g

sugar

15

g

rice vinegar

15

g

salt

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750

ml.

rhubarbjuice

60

g

sugar

11

g

agar agar

250

ml.

grapefruitjuice

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2

kg

green asparagus, whole or offcuts

30

g

tarragon

70

g

olive oil

30

ml.

white wine vinegar

N.B.

 

water

N.B.

 

salt and pepper

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10

 

lobsters

20

g

oil

100

g

leek, white

400

g

carrots

500

g

onion

5

sprigs

parsely

2

sprigs

tarragon

2

leaves

bay leaf

2

sprigs

thyme

5

g

white peppercorns, cracked

4

l

water

5

dl

white wine

5

dl

vinegar

20

g

salt

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180

g

cream

150

g

buttermilk

350

g

crayfish oil

As needed:

 

salt and pepper

80

g

chives

240

ml.

grapeseed oil

160

g

nasturtium

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70

 

dill flowers

As needed:

 

salt and pepper

Preparation method: crayfish oil
  • Chop up the crayfish waste.
  • Roughly chop the shallot.
  • Sweat the shallot in a dash of the vegetable oil.
  • Add the crayfish waste and tarragon and fry off for a minute or 2.
  • Add the tomato paste and mix well. 
  • Add the bay leaf and vegetable oil and allow to infuse for 3 hours at 60°C.
  • Strain the oil through a fine sieve and keep in the refrigerator.
Preparation method: rhubarb jelly
  • Wash the rhubarb stalks.
  • Run them through the juicer.
  • Boil 500g of rhubarb juice with the salt, icing sugar, and vegetal.
  • Pour out thinly onto a tray.
Preparation method: pickled rhubarb
  • Cut the rhubarb in to 15 cm long pieces. 
  • Cut the pieces length ways on the meatslicer, to about 1 mm thick.
  • Bring the white wine vinegar, mirin, sugar, rice vinegar and salt to a boil.
  • Allow the liquid to cool to 75°C.
  • Placet he rhubarb into a vacuum bag or jar and fill up with the hot liquid.
  • Seal the jar or vacuum bag.
  • Save in the refrigerator until needed.
Preparation method: rhubarb gel
  • Bring the rhubarbjuice, sugar and agar agar to a boil and cook for 3 minutes stirring continuously.
  • In the meantime, heat up the grapefruit juice to 80°C and poor in the rhubarb juice whilst stirring.
  • Pour the mixture into a big tray and allow to set in the fridge.
  • Break up the rhubarb jelly and blend on full speed until the gel is completely smooth.
  • Sieve the gel through a fine sieve and store in the refrigerator.
Preparation method: grilled green asparagus purée with tarragon
  • Grill the green asparagus on all sides until they are fully cooked.
  • Blend the grilled green asparagus in the Thermoblender with the tarragon, olive oil, white wine vinegar and as much water as needed to make a smooth purée.
  • Season with salt, pepper and if needed, some more white wine vinegar.
Preparation method: classic 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 corail 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: crayfish oil and buttermilk vinaigrette
  • Mix the cream and buttermilk well together.
  • Season to taste and add the crayfish oil.
  • Stir just before serving. This vinaigrette is best served table side.
Preparation method: Nasturtium leaves in chive oil
  • Cut the chives in 1cm pieces.
  • Add the chives and grapeseed oil to the Thermomix and blend 10 seconds on full speed.
  • Continue blending for another 5 minutes at 80°C on speed 6.
  • Pass through a coffee filter or muslin cloth.
  • Cut the nasturtium leaves using the smallest cookie cutter and trim the stems.
  • Place the nasturtium leaves on a piece of parchment paper, that fits in a vacuum bag, and dress with chive oil.
  • Cover with another piece of parchment paper and vacuum on full in a vacuum bag.
  • Store in the refrigerator and use within a day.
Finishing and presentation
  • Drain the pickled rhubarb and lay out flat on a sheet of baking paper as wide as half of the plate.
  • Use the largest cutter to press down and then use a sharp knife to cut away around the cutter.
  • Carefully place the pickled rhubarb on the plate and gently remove the baking paper.
  • Generously season the lobster with salt and pepper and place it on the plate lying on its side.
  • Drizzle the Indian cress in chive oil over the back of the lobster.
  • Pipe dots of the grilled green asparagus crème with tarragon over the rhubarb jelly.
  • Drape the rhubarb jelly from the lobster to the pickled rhubarb.
  • Pipe dots of rhubarb gel over the jelly and finish both jellies with the dill flowers.
  • Mix the crayfish oil emulsion dressing well and finish at the table.

 

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