Norway Lobster au Naturel

By corlear

Ingredients

• For the Norway lobsters:
• 16 Norway lobsters, each weighing 1-1 1/2 oz
• Sunflower oil
• 16 Norway lobster tails
• For the Norway lobster stock:
• 1 1/4 cup water
• Norway lobster heads
• For the Norway lobster gelatin:
• 1 1/4 cup Norway lobster stock (see previous step)
• 1 tsp powdered agar-agar
• salt
• To finish:
• 0.4 º olive oil
• salt

Details

Servings 4

Preparation

Step 1

1. Remove the heads from the Norway lobsters and keep the tails to one side.
2. Sauté the heads in a little sunflower oil for one and a half minutes. They should be juicy, but not cooked through.
3. Press one of the sautéed heads with your fingers to remove all the juices from inside the head. Sieve the juices using the back of a spoon. Keep the other heads to make the stock.

For the Norway lobsters:
1. Peel the lobster tails and remove the guts.

For the Norway lobster stock:
1. Cover the Norway lobster heads with the water. Bring to the boil and then remove from the heat. Cover and leave to infuse for 20 minutes. Strain.

For the Norway lobster gelatin:
1. Mix the Norway lobster stock and the powdered agar-agar.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Place 4 dessert spoonfuls of the mixture in small deep dishes.
4. Leave to set in the fridge for at least 2 hours.

Final Steps & Preparation:
1. Heat the Norway lobster gelatin in the Salamandra.
2. Season with salt and mark the Norway lobster tails with 0.4º olive oil.
3. Warm the essence.
4. Arrange the Norway lobsters on the warm gelatin, making sure that the lobsters do not touch. Drizzle the essence on the gelatin, but not on the Norway lobsters.