Norway Lobsters au Naturel with Rosemary

By corlear

Ingredients

• For the Norway lobster essence:
• 16 13/4-oz Norway lobsters
• sunflower oil
• For the peeled Norway lobsters:
• 16 Norway lobster tails
• For the Norway lobster stock:
• Norway lobster heads
• 11/4 cup water
• 0.4 º olive oil
• salt
• For the Norway lobster gelatin:
• 1 cup Norway lobster stock (see previous step)
• pinch powdered agar-agar
• salt
• For the seawater gelatin squares:
• 11/2 cup seawater
• 11/4 cup water
• 2/3 oz powdered agar-agar
• 3 sheets gelatin (previously rehydrated in cold water)
• For the mock caviar roe:
• seawater gelatin squares (see previous step)
• 3 oz Kalix caviar
• sunflower oil
• To finish:
• 4 sprigs fresh rosemary

Details

Servings 4

Preparation

Step 1

For the Norway lobster essence:
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 minute. 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 on one side.

For the peeled Norway lobsters:
1. Peel the tails and remove the guts. Keep the shells on one side.

For the Norway lobster stock:
1. Brown the Norway lobster shells, add the heads and cover with 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, seasoned with salt, 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 soup spoonfuls of the mixture in small deep dishes and leave to set.
4. Leave to set in the fridge for at least 2 hours.

For the seawater gelatin squares:
1. Mix the two types of water and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Add the sheets of gelatin and dissolve in the liquid. Leave to rest for 2 minutes.
4. Choose a tray that is as flat as possible, with a low edge and which is heat resistant. It should be made out of wood.
5. Add the jellied liquid until it slightly covers the whole of the base. Quickly pour off any excess liquid.
6. Randomly move the left and right sides up and down until you have an even thin layer of gelatin.
7. Leave to set in the fridge for at least one hour.

For the mock caviar roe:
1. Using a 1½ x 1½" pastry cutter, cut slices of the gelatin.
2. Place the Kalix roe in an icing bag.
3. Pipe a strip that is ½" wide and 1½" long at one end of the slices and roll it into a cylinder.
4. Place in a dish that you have oiled with sunflower oil.
5. Keep in the fridge.

To finish:
1. Choose bushy, even sprigs. Dampen the rosemary with water and leave to drain
on kitchen paper in order to bring out its aroma.

Final Steps & Preparation:
1. Heat the dishes with the gelatin in the salamandra for 15 seconds.
2. Season with salt and sauté the Norway lobster for 5 seconds on each side. The cooking point should be nearly raw, as the Norway lobsters will be heated in the salamandra.
3. Put the Norway lobsters on the hot gelatin and place a mock caviar roe on each of them.
4. Warm the essence.
5. Heat the dish with the Norway lobsters in the salamandra for 5 seconds and season with the coral over the gelatin, but not over the Norway lobsters.
6. Decorate the dish with the sprigs of fresh rosemary.