Lobster with steamed endives, tiger nut soup, cauliflower and black garlic

Oscar Velasco

Oscar Velasco

3rd March 2020
Oscar Velasco

Lobster with steamed endives, tiger nut soup, cauliflower and black garlic

240 min

Serves 1.



  • 1 piece per person (450 g approx.) 3 l court-bouillon 3 l water 100 g peeled carrot (whole) 100 g clean leek (whole) 100 g peeled onion 200 g white wine 100 g salt

Lobster salad

  • 50 g claws and elbows of the lobster peeled and diced 5 g fresh cream 5 g sherry wine 5 g Arbequina Extra Virgin Oil Salt to taste 10 g cucumber in Brunoise

Lobster lacquer

  • 250 g clean head lobster 50 g veal leg 50 g onions in Julienne 20 g carrots in Brunoise 20 g celery in Brunoise 20 g tomato in dices 25 g white wine 1 parsley spring 1 stick of lemon grass

Lemon caramel

  • 200 g lemon juice 20 g sugar

Tiger nut soup, cauliflower and black garlic

  • 500 g tiger nut water 500 g water 100 g tiger nuts 200 g cauliflower 15 g black garlic

Steamed endives

  • Leafless endives Virgin Olive Oil Salt Cauliflower



Put all the ingredients of the broth in a pan over high heat, bring to boil, continue cooking over low heat for 5 more minutes. Put high heat again and bring to boil, put the lobster inside and cook for 2 minutes and a half.
Take it out of the broth and put it in a cold Bain Marie to stop the cooking. Remove the claws from the water and cook them for 2 more minutes, after this time put them again in a cold Bain Marie.
Peel the tail and claws and reserve separately. Clean the heads remove the parts of the inside but keep the corals.

Lobster salad, Lobster lacquer

Cut the heads and put them in an oven tray. Cook them in the oven at 200 ºC until golden brown.
Sauté the onions in a pan over high heat for 3 minutes, add the carrots, and sauté for 3 more minutes, repeat the same operation with the celery.
Add the tomato dices and cook until the water evaporates, add white wine and continue cooking until dry. Add the golden-brown lobster heads, the chopped veal leg and the parsley, cover the ingredients with water.
Deglaze the tray of the lobster with white wine and add the resulting liquid to the pan, cook for 2 hours, scumming when necessary. Strain and cook again over low heat until you obtain a demi-glass texture.
Strain it into a pot add the lemon grass finely chopped and let it infuse.
Carefully, cut the knuckles and claws of the lobster in big pieces, dress them with olive oil, fresh cream, cucumber, lobster lacquer, Sherry wine and if necessary, pinch of salt. Mix carefully and reserve in the fridge.

Lemon caramel

In a pan put sugar and lemon juice over low heat until you arrive to 107 ºC, pour the caramel inside a squeeze bottle and reserve at room temperature.


With a knife, cut the exterior part of the cauliflower in small pieces, don’t use the stalks, reserve in the fridge.

Tiger nut soup, cauliflower and black garlic

Start with the tiger nut water, soak tiger nuts in water for 24 hours. After this time, drain them and add 500 g of cold water, grind with the cooking robot and strain with a fine chinois, reserve the water.
Cut the cauliflower and blanch it in boiling water with salt for 15 secs, once cold, put it in a vacuum bag together with the tiger nut water, salt and black garlic, seal the bag and cook in the steam oven for 30 mins, until the cauliflower is cooked.
Open the bag and grind the mixture, strain with a fine chinois, pinch of salt if necessary and reserve in a warm place.

To finish the recipe, put the lobster salad over a plate, distributed in two piles, dress with some drops of lemon caramel.
Add the lobster corals to the tiger nut soup and emulsion it very quickly with a blender, pour it over the salad and sprinkle with raw cauliflower.
Dress the endives with oil and salt and steam them for 2 minutes approximately, once they are ready, put them over the salad.
In a saucepan with a dash of oil we cook the lobster tail, until you arrive to the desired cooking point. Cut the tail in 3 pieces and put them on top of the endives, finish with a dash of olive oil.

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