Chef Rens's poached lobster
Equipment
- butane torch
Ingredients
- 1 cooked lobster
- 1 bunch of cherry tomatoes
- sprouts as many 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.