Lobster recipe with cauliflower remoulade
Ingredients · Servings 2
- "Portion" lobsters (approximately 350 to 400 grams)
- a raw cauliflower
- mild mustard (like Savora)
- an egg
- grape seed oil
- hazelnut oil
- shellfish stock
- sour cream
- chives
Method · 30 min
- Start by cooking the lobster, 15 minutes steaming for a 400 gram specimen, or 12 minutes in gently boiling, well-salted water.
- Let it cool, then peel it as explained in this post. Cut the tail lengthwise, not into chunks.
- Wash the cauliflower, dry it and grate it with a medium-hole grater.
- Prepare a mayonnaise with the egg and grapeseed oil, and season it generously with mild mustard, such as Savora. Stir the grated cauliflower into the mayonnaise, being careful not to overmix, and season with salt and pepper. Chop the chives into pieces.
- In a glass of shellfish stock, dilute a little fresh cream and hazelnut oil.
- Place the cauliflower remoulade in the center of the plate, surround with a little of the creamy fumet with the chive pieces, and arrange the lobster pieces on top.
