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Yield: 4 servings
Court bouillon or fish stock (if unavailable, stock may be substituted
with water)
4 lobsters, 1 pound each
½ pomelo, skinned (may be substituted with grapefruit)
Pomelo zest
½ cup pomelo juice
1 Tablespoon lemon juice
30 grams heavy cream
4 coriander seeds, crushed
½ fennel bulb
3 cilantro sprigs, chopped
¼ounce harusame Japanese noodles
Pinch of ground Sumac berries (may be found in Middle Eastern markets)
Salt and pepper to taste
Boil the court bouillon or fish stock. Once boiling, plunge in the
live lobsters. Let it come back to a boil, and cook for two minutes.
When done, shell the lobsters, and reserve the heads, cutting them
in half.
Fry the harusame noodles, chop and salt them and add the cilantro.
Quickly blanch and shock the grapefruit zest.
Cut the half grapefruit and fennel into a dice. Mix in the cream,
grapefruit juice and lemon juice, as well as the coriander seeds,
sumac berries, salt and pepper.
To serve, cover the plates with the grapefruit sauce, split the lobster
tails in half and place them on the plate with the lobster claws.
Fill the halved lobster heads with the harusame noodles and put them
on the plate. Sprinkle the diced fennel and grapefruit around the
plate.
Wine Pairing
1995 Château Olivier Pessas Léognan white
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