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Sergi Arola  
With a Thermomix and Guitar Pick, Redefining Spanish Cuisine   

La Broche
Hotel Miguel Angel
Miguel Angel, 29-31
28010 Madrid
T: 91-399-37-78

Hotel Arts
Marina 19-21
08005 Barcelona
T: 93-483-80-90

Warm Lobster Soup with Coastal Fish and Mollusks
From Sergi Arola: Cooking is Fun by Sergi Arola (Salsa Books, 2004)
Adapted by

Warm Lobster Soup with Coastal Fish and Mollusks on StarChefs.comYield: 4-6 Servings


    Seafood Platter:
  • 60 grams lobster meat
  • 20 grams clams
  • 10 grams cockles
  • 50 grams fresh king prawns
  • 10 grams goose barnacles
  • 25 grams mussels
  • 30 grams sea bass
  • 50 grams scorpion fish

  • 1 lobster head
  • 100 grams frozen king prawns
  • 1 red onion
  • 3 cloves garlic
  • 1 Tablespoon paprika
  • 200 milliliters Pernod

    Saffron Agar:
  • 50 milliliters water
  • 1 thin slice of garlic
  • 3 saffron threads
  • 0.3 agar-agar per litre

    King Prawn Agar:
  • 1 king prawn head
  • 50 milliliters water
  • 0.3 agar-agar per litre

  • 10 grams hazelnuts, fried
  • 10 grams almonds, fried
  • 10 pieces bread, fried
  • 20 parsley leaves, fried
  • 100 milliliters olive oil

  • 2 cloves garlic
  • 1 piece sliced white bread
  • 1 ripe tomato
  • 8 parsley leaves

For Seafood Platter:
Blanch the mollusks, rinse and reserve in a cool place. Clean the fish and cut into portions. Cut the lobster into medallions. Just before serving, sear them on the griddle and finish off in the oven or in a salamander.

For Soup:
Chop the onions and soften them slowly. Add the paprika and Pernod and reduce. Add the lobster head and reduce to half the volume, and then strain.

For Saffron Agar:
Sauté the garlic and place it with the lightly toasted saffron in the water, bring to a boil and crush. Allow to cool and strain. Pour into a sauce bottle and keep cool. Add the agar-agar, bring to a boil and allow to set. Mash in a Thermomix and strain.

For King Prawn Agar:
Sauté the prawn heads, add the water and cook for 20 minutes. Crush and strain. Add the agar-agar, bring to a boil and allow to set. Mash in the Thermomix, strain and transfer to a sauce bottle.

For Picada:
Mash all the ingredients in a Thermomix along with the olive oil.

For Crisps:
Fry the sliced garlic in a little olive oil, adding it while the oil is still cold. Fry the parsley leaves. Cut the bread into small squares and fry. Slice the tomato finely, taking care to keep whole pieces and dry in a food dehydrator.

To Assemble and Serve:
Sear all the mollusks on one side of the griddle and seal the skin of the pieces of fish. Place them around the plate, and alternate drops of the saffron emulsion and the king prawn emulsion. Finish off by adding the picada and parsley crisps, garlic crisps, and mini pieces of toast.

  • StarChef: Ferran Adria
  • Spain's New Cuisine
  • Spain's Chefs

  •    Published: January 2006
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