Lobster aged in beef fat, rhubarb umeboshi, preserved lingonberries, preserved cherry tomatoes, first of ramson leaves, lobster bisque emulsified with toasted lobster head oil

Edoardo Pellicano

Edoardo Pellicano

30th January 2020

Lobster aged in beef fat, rhubarb umeboshi, preserved lingonberries, preserved cherry tomatoes, first of ramson leaves, lobster bisque emulsified with toasted lobster head oil

30 min

This dish was created and served at Mãos

Ingredients

  • 1 lobster tail, aged in beef fat
  • 50g rhubarb umeboshi
  • 50g preserved cherry tomatoes
  • 10g preserved lingonberries
  • 100g lobster bisque, blended with 10g of cooked barley
  • 10g lobster head oil

Method

Lobster

Poach the preserved lobster tail in butter for 12 minutes at 48°C, transfer to a konro grill and cook until desired colour is achieved.

Preserved berries and cherry tomatoes

Heat in beef fat

Lobster bisque

Prepare classic lobster bisque then blend with 10g cooked barley

Lobster head oil

Roast cut lobster heads in the oven at 180°C for 10 minutes, then blend with double their weight of vegetable oil.

Assemble and serve.

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