This page contains content from our previous website. To learn more about us, check out our new website.
Loading...
Le Cordon Bleu News, 07/16/2014
Brittany Homard (Lobster) with Citrus, Coral Vinaigrette and a Marjoram Emulsion Sauce.
Print this page
Recipe from Chef Francis Motta

Brittany Homard LCBNZ

About this recipe

This month Le Cordon Bleu New Zealand will take you to Brittany, France. Located in the North West of France it shares a similar climate to Wellington. Winter is a season to combine crustacean and citrus. In this high season the female Lobster frequently have an abundance of bright coral (lobster roe).

Recipe Serves 4

In this recipe:

  • Live Lobster (Crayfish may be substituted)
  • Carrots
  • Onions (brown)
  • Thyme
  • Bay Leaf
  • Cherry tomatoes
  • Baby turnip
  • Marjoram
  • Butter
  • Dry White Wine
  • Coral (lobster roe)
  • Olive Oil
  • Xeres Vinegar (sherry vinegar)
  • Oranges
  • Grapefruits
  • Limes or lemon
  • White sugar
  • Fish Stock
  • Milk
  • Cream
  • Black Peppercorns
  • Salt and Pepper

Court Bouillon:

  • 4 Female Lobster Live – 500-600g each
  • 150g Butter salted
  • ½ L Dry white wine
  • Water 1.5L
  • 3 Carrots
  • 3 Onions (brown)
  • 2 Sprigs of fresh thyme
  • 1 Bay leaf
  • Pinch of salt
  • Black Peppercorns

Coral (Lobster Roe) Vinaigrette

  • 4 Coral (Lobster Roe)
  • 150ml Olive oil
  • 25ml Xeres vinegar (sherry vinegar)
  • Salt and Black Pepper

Citrus and vegetables

  • 1 Orange
  • 1 Grapefruit
  • 1 Lime or lemon
  • 2 Carrots

Marjoram sauce

  • 12 Fresh Marjoram sprigs
  • 10g White Sugar
  • Few drops Lemon juice
  • 50ml Dry White wine
  • 200ml Fish stock
  • 100ml Milk
  • 60ml Cream

 

Method

1. Court Bouillon & Lobster: To prepare the Lobster it must firstly be killed by plunging the tip of a sharp knife straight down and right behind the Lobster’s eyes. Separate the head from the body and reserve the coral which is green. Prepare the Court Bouillon by peeling and roughly chopping the carrots & onions and combine with the wine, butter, water, thyme, bay leaf, salt and peppercorns, cook it for 10min then poach the Lobster tails and claws for 4min. Once the Lobster has cooled down remove the rings of the shell, leaving the last one. Do the same for the claws.

2. Citrus: Peel and segment the citrus.

3. Vegetables: Peel, cut and poach the carrots and turnips in water.

4. Scallop Vinaigrette: Cook the Coral in a small pan with a little olive oil for a few seconds (until they become red). To make the vinaigrette, place the cooked coral in a blender and emulsify with the rest of olive oil, until it becomes smooth.

5. Marjoram sauce: In a hot pan lightly cook the marjoram and sugar until it becomes clear. Add the white wine and reduce the sauce to 1/3, add the fish stock and boil for 5min, add the milk and cream, bringing it to boil and then add the lemon juice finally passing it all through a sieve.

6. To serve: Reheat the vegetables with few drops of water and olive oil, reheat the Lobster under a pre-heated grill then drizzle with melted butter. To finish the sauce, reheat with a few marjoram sprigs to infuse, then pass through in a fine chinois (conical sieve), add the seasoning (to taste) and emulsify the sauce with a hand whisk. Place in a soup bowl with the Lobster, decorate with the citrus segments and the vegetables, place a line of coral vinaigrette on one side of the plate but don’t cover the Lobster. Finish with a sprig of marjoram.                                            

Bon Appetite!!

Back Bookmark and Share
 
 
Loading...