Lobster shell

Name: Lobster shell
Ingredients: 1 units.items lobster tail; 2 Olive oil; 4 g Agar Agar; 4 vegetable bouillon; 1 units.items Fennel; 1 units.items Long pepper; 1 orange blossoms; 10 g Noilly Prat; 1 orange blossoms; 10 g Pernod; 350 g Chicken stock; 150 g Whipped cream; 3 g Agar Agar; 20 units.items Saffron threads; 3 g Gelatine; silicone mold Canestrello; 1 units.items potato skin; Blue Terra chips; Salt and pepper

In this dish, the ‘shell’ takes center stage, which FoodXperience chef Eric presents as a fennel panna cotta.

We serve this with lobster, a crispy potato garnish, saffron gel, and truffle chips.

We challenged our FoodXperience culinary team of chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

1units.itemslobster tail

2Olive oil

1units.itemsLong pepper

1orange blossoms

4gAgar Agar

4vegetable bouillon

1orange blossoms

20units.itemsSaffron threads

1units.itemsFennel

10gNoilly Prat

10gPernod

350gChicken stock

150gWhipped cream

3gAgar Agar

3gGelatine

silicone mold Canestrello

Salt and pepper

1units.itemspotato skin

Blue Terra chips

Preparation

Place everything together in a vacuum bag and cook sous-vide for about 40 minutes at 54°C.
Let cool and finish with a blowtorch.

Bring the vegetable stock, saffron threads, and orange blossoms to a boil briefly and let stand for 10 minutes.
Strain and bring to a boil with the Agar Agar.
Let set in the refrigerator.
Blend in the blender.

Cook the fennel, Pernod, Noilly Prat, chicken stock, and cream thoroughly for about 15 minutes.
Blend the mixture finely in the blender and strain through a sieve.
Reserve 6 deciliters of this and bring to a boil with the agar agar, then add the gelatin last.
Season with salt and pepper.
Fill the mold and freeze.