One Lobster - Endless Possibilities | Three Textures of Lobster: Tender, Crispy & Airy

Lobster Textures: A Symphony of Flavors Ingredients For the Lobster Bisque Base: · 1 whole lobster · 1 shallot · 140g tomato paste · 500ml water · Vegetable oil For Crispy Baskets: · 300g lobster bisque · 50g flour · 25g cornstarch · 1 egg · 9g salt · Vegetable oil for deep-frying For the Powder: · 150g lobster bisque · 50g marigold petals For Green Mayonnaise: · 25g parsley · 25g green onions · 200g sunflower oil · 40g egg white · 25g sushi vinegar · 4g salt For Fruit Gelée: · 150g mango · 150g naranjilla (lulo fruit) · 80g ginger syrup · 60g white port · 6g agar-agar For Choron Sauce: · 2 shallots · 2 garlic cloves · 600g white wine · 100g white wine vinegar · 10 peppercorns · 2 thyme sprigs · 4g salt · 60g egg yolk · 120g butter · 40g tomato purée · Red caviar for serving Preparation Lobster Bisque: 1. Prepare lobster, reserving claws and tail. Chop head and separate legs. 2. Sauté lobster shells until golden. Add shallot, tomato paste, and water. Simmer 25 minutes. 3. Blend until smooth, strain, and reduce to sauce consistency. Crispy Baskets: 1. Combine 300g bisque with flour, starch, egg, and salt. Blend until smooth. 2. Dip basket mold in hot oil, coat with batter, and deep-fry until crisp. 3. Drain on paper towels. Marigold Powder: 1. Mix petals with 150g bisque. Spread on silicone mat and dry at 45°C for 8-10 hours. 2. Grind into fine powder. Green Mayonnaise: 1. Blend herbs with oil until smooth. 2. Whisk with egg white, vinegar, and salt until emulsified. Lobster Filling: 1. Boil claws and skewered tail until cooked. 2. Remove and chop claw meat. 3. Mix with green mayonnaise. Pipe into baskets and chill. Fruit Gelée: 1. Cook diced fruits with syrup and port. Reduce and strain. 2. Add agar-agar, simmer 2 minutes, and pour into mold. 3. Once set, blend until smooth. Choron Sauce: 1. Reduce wine with shallots, garlic, vinegar, and spices by two-thirds. Strain. 2. Whisk with yolks over low heat. Gradually incorporate butter, add tomato purée. 3. Transfer to cream whipper. Plating: 1. Fill baskets with lobster mixture, top with fruit gelée, and dust with powder. 2. Pipe Choron sauce onto plate, place lobster tail half on top. 3. Arrange baskets alongside. Garnish with caviar and green mayonnaise. Enjoy this culinary journey!