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Lobster with langoustine broth
This lobster can be placed on a hot dish up to 80°C.Ingredients
5Water
2White wine
50gTomato paste
1Garlic clove
3Tomatoes
Celery
crushed peppercorns
fennel and shallot
2.5langoustine shells
Preparation
- Sauté the langoustine shells in oil, add the vegetables and sweat briefly. Do the same with the tomato paste.
- Add the white wine and water and let it infuse for 2 hours just below boiling point. Strain the mixture through a cloth and reduce until the desired strength is reached.
- Prepare the little lobster as follows: Dissolve 5 grams of agar in 5 dl cold langoustine stock and bring to a boil. Immediately pour into the 2D lobster mold. Let cool and refrigerate for at least 1 hour.