Family Best Time >> Food

Surf and turf (rump steak+lobster) coral emulsion, chayote brunoise, risotto with Camargue red rice and turmeric


Ingredients:5 people
  • Maine lobsters
    5 of approximately 300 g
  • court-bouillon
    1 litre
  • onion
    1
  • garlic
    1 clove
  • thyme
  • lobster bisque
    1 box (15 cl)
  • fresh cream
    20 cl
  • salted butter
    200g
  • Road steak
    120 g
  • chayotes (christophines)
    150 g
  • carrots
    150 g
  • turmeric powder
  • chives
  • risotto:Camargue red rice
    50 g
  • shallot
    50 g
  • white poultry stock
    70 cl
  • grated cheese
    50 g
  • salted butter
    20g
  • fresh cream
    20 cl
  • salt, ground pepper


Preparation:
  • Preparation time:40 minutes
  • Cooking time:20 minutes


Difficulty:[usr 4 ]

Cour-bouillon the lobsters, shell and recover the flesh, tail and legs, (also recover the coral) keep warm and keep the heads,
Prepare the risotto of red rice.

Add the crème fraîche with the lobster coulis, in which you incorporate the coral, emulsify, set aside

Cut pieces in the rump steak, season with salt and pepper, cook according to customer taste, but preferably "blue", let stand warm.

Prepare the brunoises:peel the carrots and chayotes (christophine), cut into small dice, cook in salted boiling water, cool, drain, put in a sauté pan with a small nut of butter, salt and pepper, keep warm.

Drop a diagonal column of brunoise, cherfeuille, on a square plate

On the left part, place the cut and reconstituted lobster tail, on the other part lay the rump steak, on which you place the leg meat, and just -below the risotto

Heat a little lobster coulis, adjust the seasoning and pour over the meat and the lobster.
Sprinkle the ends of the plate with turmeric.

Garnish with a lobster head and a whole sprig of chives

Surf and turf (rump steak+lobster) coral emulsion, chayote brunoise, risotto with Camargue red rice and turmeric

Risotto:

Cook the pearly rice, add the chopped shallots, moisten with 20 cl of stock, let simmer, then add the rest of the stock.

Let reduce and add the fresh cream, then the grated, add the butter in pieces.

Salt and pepper

Surf and turf (rump steak+lobster) coral emulsion, chayote brunoise, risotto with Camargue red rice and turmeric

Chef Hubert's creation