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Maine Lobster on House Made Brioche, Haas Avocado, Tahitian Vanilla-Orange Vinaigrette, Micro Greens

SERVINGS
Serves 8-10 people Servings
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SERVINGS
Serves 8-10 people Servings
RATE THIS RECIPE
(0)

Ingredients

Court Boullion For Lobster
  • 2 onions, chopped
  • 4 carrots, chopped
  • 1 fennel bulb, chopped
  • 4 celery stalks, chopped
  • 2 leeks, chopped
  • 1 handfull cracked black pepper
  • 1 sachet of herbs, 1/2 bulb parsley, 1/2 bulb thyme, 1/2 bulb tarragon
  • 3 lemons, cut in half
  • Marinade for Lobster
  • 2 onions, chopped
  • 4 carrots, chopped
  • 1 fennel bulb, chopped
  • 4 celery stalks, chopped
  • 2 leeks, chopped
  • 1 handfull cracked black pepper
  • 1 sachet of herbs, 1/2 bulb parsley, 1/2 bulb thyme, 1/2 bulb tarragon
  • 3 lemons, cut in half
  • 1/2 bu thyme
  • 10 garlic bulbs – peeled
  • Orange – Tahitian Vanilla Vinaigrette
  • 2 onions, chopped
  • 4 carrots, chopped
  • 1 fennel bulb, chopped
  • 4 celery stalks, chopped
  • 2 leeks, chopped
  • 1 handfull cracked black pepper
  • 1 sachet of herbs, 1/2 bulb parsley, 1/2 bulb thyme, 1/2 bulb tarragon
  • 3 lemons, cut in half
  • 1/2 bu thyme
  • 10 garlic bulbs – peeled
  • 4 cup orange juice
  • 2 cup each peeled and diced ginger
  • 1 cup each vanilla bean
  • 4 cup each star anise
  • 5 cup limes – juiced
  • 2 tablespoon dijon mustard
  • 1 cup olive oil
  • 1 cup extra virgin olive oil
  • Preparation

    Baking Directions:

    The lobster:Roughly chop all of the above and combine in a pot with water.

    Once the water is at a full boil, turn down and let simmer for 10 minutes.

    Now place the live lobster into the court bouillon and cook for exactly 6 MINUTES! Then take the lobster out and place on a sheet tray and cool in the fridge.

    Clean the lobster while they are still a little warm.

    The marinade:Before filling each sous-vide bag, fill it with a bit of olive oil, 1 or 2 of each zest, a touch of thyme and 1 bulb garlic.

    Then sous-vide that with the lobster in it, lined up perfectly.

    Label and date all bags.

    The vinaigrette:Begin by combining the first four ingredients and reducing that to 1 1/2 cups.

    Once that is reduced, strain the mixture and cool.

    Next, add the lime juice, Dijon mustard and the cooled orange juice mixture and mix.

    Now, slowly add the oil into that and use an emulsion blender to finish the vinaigrette.

    Season with salt and pepper, label and date.

    Assembly:Toast the Brioche slightly, then add the par cooked lobster tail to that.

    Now scoop on a touch of the avocado, drizzle the sauce around and add the micro greens on top.

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