Cóctel de bogavante

Ingredientes

• Whole fresh lobster - 1
• Bergamot orange - 1
• Freshly grated cauliflower - 40 g
• Breakfast radishes (shaved) - 4
• Diced green apple (granny smith) - 20 g
• Creme fraiche - 40g
• Lemon bakm - 2 g
• Bisque dressing - 30g
• CAVIAR OSCIÈTRE ROYAL - 20g
• Avocado - 1
• Lime juice - 5g
• Salt to taste
• Few drops of red tabasco
• Lobster shells
• Chicken wings - 2
• Celery - 30g
• White or brown onions - 30g
• Carrots - 30g
• Butter - 20g
• Lemon thyme - 5g
• Pernod / Pastis ( or Ricard) - 30 ml
• Creme fraiche - 20g
• Olive oil - 10g
• Lemon juice - 3g

Preparación

1. 1

   For the Avocado puree:1.Remove the stone and skin from the avocado, blend all the ingredients until smooth in a food processor and place into a piping bag.

2. 2

   For the sauce:2.Separate the tail and the claws from the lobster. Blanch in boiling water, (claws 4 minutes), (tail 3 minutes) then chill in iced water.

3. 3

   3.Crack the shells and remove the meat and set aside.

4. 4

   For the bisque dressing:4.Roast the shells and chopped wings for 5 minutes in a pan with some butter, add the diced vegetables and herbs, de-glaze with pernod, cover with water, boil for 30 minutes, strain the liquid and reduce until it resembles a thick consistency.

5. 5

   5.Сool at room temperature. Once cooled, add the crème fraiche, olive oil and lemon juice, season to taste with salt and pepper.

6. 6

   Presentation:6.Grate the cauliflower, season with salt and olive oil.

7. 7

   7.Dice the lobster, place it in a bowl, add some bergamot zest and juice, salt and pepper.

8. 8

   8.In a martini glass, build the cocktail in layers, start with the avocado, then some dressed lobster, avocado again and lobster.

9. 9

   9.On the top layer pipe some generous avocado dots and lay the radish shavings, sprinkle the cauliflower, and finish with a quenelle of caviar, garnish with the lemon balm.