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Breton lobsters in pistachio oil, candied toffee apples with sweet peppers


Ingredients:8 people
  • Breton lobsters (females)
    6 of approximately 400 g
  • cooking broth for lobsters
    3 liters
  • purslane
    60 g
  • peas
    120 g
  • tomatoes
    6
  • peppers confit
    50 g
  • olive oil
    50g
  • coarse Guérande salt
  • milled pepper
  • sugar
  • Pistachio mayonnaise:egg yolk
    1
  • mustard
    1/2 teaspoon
  • Pistachio Oil
    100g
  • salt, ground pepper
  • sauce:pistachio mayonnaise
    100 g
  • Pistachio vinegar
    20 g
  • cream
    40g
  • lobster reduction
    100 g
  • Pistachio Oil
    50g


Preparation:


    Difficulty:[usr 4 ]

    Bring the lobster broth to a boil, cook the lobsters in it for about 6 minutes; peel the flesh, set aside.

    Strip and wash the purslane.

    Cook the peas the English way, peel them, set aside.

    Candied toffee apples: Peel, deseed the tomatoes, garnish them with the candied pepper, then place them on a baking sheet, brush with olive oil, season with sugar, salt and freshly ground pepper. Confit the toffee apples in a low oven (140°C) for about 1 hour 30 minutes; mop up, reserve.

    Lobster reduction: Crush the lobster chests, place them in a saucepan, moisten to the height with the lobster cooking broth, cook for about 30 minutes at a simmer. Leave to stand for 15 minutes, strain through cheesecloth, reduce to a syrupy consistency.

    Sauce: Make the pistachio mayonnaise like a classic mayonnaise, then gradually incorporate the pistachio vinegar, the whipping cream, then the lobster reduction, adjust the seasoning.

    Finish and presentation: Spread pistachio mayonnaise on the bottom of a plate. Arrange the purslane leaves in a rosette, then the lobster in rings. Arrange a toffee apple in the center and pipe the peas around the edge. Polish the purslane leaves, the lobster and the toffee apple with pistachio oil, sprinkle with a few grains of Guérande salt and freshly ground pepper.

    Breton lobsters in pistachio oil, candied toffee apples with sweet peppers

    Source:Recipes from Dalloyau caterer, Thuriès Magazine.