Yield:
6 appetizer portions
For the Lobster in Jelly:
-
6 Maine lobster claws, poached, cleaned & chilled
-
1 Tablespoon each very small dice of celery root & fennel, blanched
-
18 ounces Sauternes wine (Norman recommends Roûmieu-Lacoste)
, reduced by 1/2 with 3 vanilla beans, that have been split
& scraped
-
9 ounces apple juice
-
6 each gelatin sheets, bloomed in cold water until soft
Assembly:
Incorporate the bloomed gelatin into the warm, stained sauternes-vanilla
liquid. Let it come to room temperature. Pour the liquid over
1 lobster claw and vegetables divided into 6 soup bowls or small
ramekins. Chill & reserve.
For the granny smith apple, radishes and celery shoots:
-
1 Granny Smith apple, julienned
-
6 each breakfast radishes, sliced lengthwise
- 2
ounces celery shoots
Directions:
All above seasoned with salt & pepper individually and dressed
with a light vinaigrette made with champagne vinegar.
For decoration:
-
Osetra caviar
-
Toasted hazelnut sabayon
-
Minced chives
For the Toasted Hazelnut Sabayon:
-
2 egg yolks
-
Juice of 1 lemon
-
1 cup hazelnut oil
- ½
cup medium whipped heavy cream
- ¼
cup chopped, toasted hazelnuts
Directions:
Whisk the egg yolks in a bowl with the lemon juice over a bain-marie
(water bath) until it has the consistency of a "ribbon"
of pulled taffy. Take off the heat and slowly drizzle in the hazelnut
oil. Then fold in the whipped cream. Season with salt, pepper
and incorporate the thyme leaves & toasted hazelnuts.
To serve:
Place the Granny Smith salad in the midlle of the plate. Unmold
the ramekins on top and spoon sabayon around the plate. Decorate
with caviar and chives.
