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 |
1,3 |
kg |
rhubarb |
140 |
g |
white wine vinegar |
300 |
g |
mirin |
70 |
g |
sugar |
15 |
g |
rice vinegar |
15 |
g |
salt |
750 |
ml. |
rhubarbjuice |
60 |
g |
sugar |
11 |
g |
agar agar |
250 |
ml. |
grapefruitjuice |
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 |
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 |
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 |
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.