Grilled lobster roll with bisque and a foam of ginger and lovage

Name: Grilled lobster roll with bisque and a foam of ginger and lovage
Ingredients: Butter; fresh lobster; Mayonnaise; chopped celery; chives finely chopped; black garlic puree; 40 g Clarified butter; Brick pastry; pepper from the mill; Bay leaf; 50 g carrot brunoise; 50 g Shallot; Savora mustard; Thyme; citrus olive oil; seaweed pasta; splash of cognac; Pepper and salt; plastic tube; leaf of fresh lovage; 3 g Lecithin; Samphire; 300 g shellfish stock; sea aster mayonnaise; 3 g Milk powder; 10 g drained sushi ginger; 1 White wine; 1 l shellfish stock

A dish consisting of three special elements: lobster, bisque, and a foam of ginger and lovage.

Ingredients

Butter

fresh lobster

Mayonnaise

chopped celery

chives finely chopped

black garlic puree

Brick pastry

pepper from the mill

Savora mustard

citrus olive oil

seaweed pasta

plastic tube

40gClarified butter

Bay leaf

50gcarrot brunoise

50gShallot

Thyme

splash of cognac

Pepper and salt

1White wine

1lshellfish stock

leaf of fresh lovage

3gLecithin

Samphire

300gshellfish stock

sea aster mayonnaise

3gMilk powder

10gdrained sushi ginger

Preparation

Twist off the lobster claws. Poach the body half-cooked in court bouillon for 4 minutes.
Halve the tails and remove the intestinal tract.
Brush the tails with a little butter and grill à la minute.
Cook the claws, remove the meat.
Finely chop and make a salad to taste with mayonnaise, chopped celery, finely snipped chives, a little Savora mustard, and freshly ground pepper.
Mix lemon oil with a bit of black garlic purée and seaweed paste. Cut brick pastry into rectangles and brush with the oil mixture.
Wrap around a plastic tube or use a small piece of silicone paper and bake until crispy.
Fill with the salad.

Crush the shells of two lobsters.
Sauté with the clarified butter, carrot brunoise, shallot, bay leaf, thyme, pepper, and salt.
Add a splash of cognac and the white wine.
Let it reduce.
Add the shellfish stock and let it reduce again slightly.
Press everything well through a sieve. Thicken if necessary.

Put the shellfish stock with the sushi ginger and a leaf of fresh lovage (not too much!) in the blender.
Strain the mixture.
Add 3 grams of milk powder and 3 grams of lecithin.
Bring to a boil while stirring with a whisk.
Let it boil briefly so the lecithin can set.
Strain again.
Before serving, warm the mixture and froth with a hand blender.
Arrange the grilled lobster tail on some stewed samphire.
Serve the lobster roll separately with a bit of samphire mayonnaise.
Warm the bisque and spoon some of the ginger foam on top.