Pine nut tuile
- • 400g glucose • 400g fondant • 50g lightly toasted pine nuts
Native Lobster, tomato, pine nut
Sofian Msetfi
23rd June 2021
Native Lobster, tomato, pine nut
720 min
On the menu at Ormer by Sofian Msetfi, Flemings Mayfair
Ingredients
Lobster hollandaise
- • 3 egg yolks • 30g white wine vinegar • 250g lobster beurre noisette • Salt • Lemon • Chopped basil • Chopped pine nuts • Lobster claw meat
Tomato consommé
- • 2 box plum tomatoes • 4 shallots • 3 heads garlic • 3 celery sticks • 2 bunches basil • Half bunch coriander • Half bunch chervil • Salt and sugar • 1 bottle white wine
Method
Pine nut tuile
Bring sugars to 160 degrees. Add pine nuts and cool on Silpat mat. Once cool, blend to fine powder. Bake at 180 degrees with no fan until golden brown.
Lobster hollandaise
Place egg yolks and vinegar in a round based bowl, cook over bain-marie, and make the Hollandaise. Season with salt and lemon and hold in a warm place. Mix with chopped basil, pine nuts and claw meat to order.
Tomato consommé
Cut tomatoes in half, slice shallots, celery and split garlic down the middle. Mix all
ingredients together really well. Leave in the fridge overnight to marinade.
Pulse in a Robot Coupe and hang over muslin, leave for a further 12 hours, pass again and use.
Lobster glaze
Reduce down tomato consommé until sticky and thick. Use this to compress baby tomatoes. And brush lobster tail before serving.
Plating
Place a ring on the top right of your plate, at a 2 o’clock position. Line the inside of the ring with the baby tomato halves, leaving enough space in the middle to place the lobster claw
meat.
Fill the centre with the lobster claw meat, then top with the lobster coral hollandaise. Remove the ring and place the pine nut tuile on top to cover.
Glaze the warmed lobster tail with the tomato glaze and place at the bottom left of the plate at a 7 o’clock position almost wrapping around the tomatoes.
Finish with chiffonade basil on top of tuile.
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