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
9 ounces apple juice
6 each gelatin sheets, bloomed in cold water until soft
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
ounces celery shoots
All above seasoned with salt & pepper individually and dressed
with a light vinaigrette made with champagne vinegar.
Toasted hazelnut sabayon
For the Toasted Hazelnut Sabayon:
2 egg yolks
Juice of 1 lemon
1 cup hazelnut oil
cup medium whipped heavy cream
cup chopped, toasted hazelnuts
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.
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.