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Pea & arugula cake with roasted asparagus and lobster

This dish consists of a savoury cake made with, among other things, green peas and rocket.

On top comes a tarragon-based cream. The highlight of the cake is the lobster, which our chef first gently poached in warm butter and then grilled. A dry Riesling pairs perfectly with this bite! For example, the Boxheimerhof Gundheimer Sonnenberg.

Ingredients

2white onions
80units.centiliterVegetable stock
10units.centiliterOlive oil
120gRocket
500gGreen peas
2Soft cream butter

200gCream of peas and arugula
120gParmesan cheese
70gpine nuts
2units.itemsEggs
280gSelf-raising flour
220gOlive oil

60gYogurt
40gTarragon
60gEgg white
1lSunflower oil

Butter
Lobster tail meat

Asparagus

Cress

Preparation

  1. Finely chop the white onions.
  2. Gently stew the onions in a bit of olive oil.
  3. Add the green peas and vegetable stock and heat well until the onions are cooked and the peas are nicely warm.
  4. Put the mixture in a food processor.
  5. Add the arugula and blend until emulsified.
  6. Add the olive oil and butter and mix briefly.
  7. Season to taste with salt and pepper.
  8. Weigh out 200 grams of the mixture.

  1. Take 200 grams of the pea and arugula cream.
  2. Blend all ingredients except the eggs in a food processor until smooth.
  3. Mix in the eggs.
  4. Pipe the cake batter into silicone molds and bake at 190°C for about 10 minutes (depending on the size of the molds).

  1. Blanch the tarragon for 10 seconds in hot water.
  2. Then immediately place in ice water.
  3. Squeeze thoroughly dry.
  4. Blend in a thermoblender with the oil.
  5. Blend for about 4 to 6 minutes at high speed at 70°C.
  6. Pour the oil through a sieve lined with cheesecloth and let it drain gently.
  7. Weigh out 190 grams of the green oil.
  8. Put the yogurt and egg white in a measuring cup.
  9. Insert an immersion blender and start blending.
  10. Add the oil gradually while mixing until it reaches a nice, mayonnaise-like thickness.
  11. Season this cream with salt.

  1. Defrost the raw lobster tail meat.
  2. Heat the unsalted butter to a maximum of 60°C (we use 200 grams).
  3. Remove the pan from the heat and place the tails in the butter for 6 minutes to poach.
  4. Make sure the tail does not curl.
  5. Remove from the butter and sear the lobster tail on all sides with a blowtorch.
  6. Use a small pinch of freshly ground pepper to season.

  • Use about 6 cm of asparagus per bite.
  1. Defrost the raw lobster tail meat.
  2. Heat unsalted butter to a maximum of 60°C (we use 200 grams).
  3. Remove the pan from the heat and place the tails in the butter for 6 minutes to poach them.
  4. Make sure the tail does not curl.
  5. Remove from the butter and use a blowtorch to sear the lobster tail on all sides.
  6. Season to taste with a small pinch of freshly ground pepper.

  1. Pipe some of the tarragon cream onto the cake.
  2. Place a segment of lobster on top.
  3. Place a slice of about 6 cm asparagus on top and garnish with cress.