Name: Chef Rens' gepocheerde kreeft
Ingredients: 1 gekookte kreeft; 1 trosje cherrytomaten; spruitjes (zoveel als je lekker vindt); 1 sjalot; 1 teen knoflook; ¼ rode peper; 1 vanille peul (doormidden gesneden); 100 gram rosé; 300 gram kreeftenbouillon (mag uit een potje of lees in 1 van mijn andere recepten hoe je deze zelf maakt.); 100 gram kookroom; 75 gram koude boter; zout; gebakken uitjes; Oost-Indische kers; cress

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Chef Rens’s poached lobster

Equipment

butane torch

Ingredients

1 cooked lobster
1 bunch of cherry tomatoes
sprouts as much as you like

Creamy vanilla sauce

1 shallot
1 clove garlic
¼ red pepper
1 vanilla bean cut in halve
100 gram rosé
300 gram lobster stock from a jar, or take my recipe
100 gram cream
75 gram cold butter
salt

Garnish

fried onions
East Indian cress
cress

Instructions

Creamy vanilla sauce

Cut the shallot and pepper in rings. Crush the clove of garlic.
Fry the shallot, red peper, vanilla, and garlic in a pan with oil on a medium fire. When everything is soft, deglaze with the rosé.
Reduce entirely. Add the stock. Reduce to 20%.
Add the cream and bring to the boil
Seive and add salt to taste.
Bind with the cold butter, the sauce is now ready for use.

Cherry tomato and burnt sprout

Use the burner to roast the tomatoes until they are black.
Remove the skin. You are now left with a beautiful skinless tomato. Use salt and pepper tot taste and put aside.
Cut the sprouts in halve and peel. Put the loose leaves on an stainless steel plate and burn the lightly. Put aside for later

Finish:

Take the tail out of the lobster shell
Heat the lobstertail in the vanilla sauce. This way, the lobster is poached until warm. When it is warm, it is time to garnish.
Put the tail on a plate. Divide the sprouts over the tail. Put some cress in between.
Put three cherry tomatoes next to every tail. Pour the sauce on the tomatoes.
Finish the recipe with a onion and cress crunch.

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