Breton lobster with squash and coffee
Impress your guests with this Michelin-starred recipe for a memorable dinner party of eight.
Servings: 8 People
Ingredients
- 8 Breton female lobsters (400/600g)
- 8 mini pumpkins
Emulsion kabocha coffee:
- 2 French kabocha squash
- 100 g cream
- 50 g of milk
- 70 g of espresso
- Sufficient quantity of xanthan
- Salt
Lobster sauce:
- Carcasses of 8 lobsters
- 1 large fennel
- 6 grape tomatoes
- 5 medium shallots
- 100 g of tomato concentrate
- 50 cl of dry white wine
- 25 cl Cognac
- 100 g of butter
- Sufficient quantity of cornstarch
- Salt
- Espelette pepper
- Grape seed oil
- Olive oil
Pumpkin seed tuile:
- 150 g pumpkin seeds
- 20 g egg whites
- Salt
- Espelette pepper
Squash pickles:
- 1 butternut squash
- 200 g pickled pumpkin vinegar
- 100 g water
- 50 g of water
Lobster claw stew:
- 16 cooked and shelled lobster claws
- 50 g butternut squash brunoise
- A few snipped chives
- A small amount of lobster sauce
- Salt
- Espelette pepper
- Coffee powder
Kabocha condiment:
- 1 kabocha squash
- Banyuls vinegar
- Salt & pepper
Lobster egg and squash seed gomashio:
- Lobster eggs
- Finely crushed pumpkin seeds
- Fleur de sel
Instructions
- Cook the lobsters for 1 minute 30 seconds in salted simmering water, tying them beforehand to keep them straight. Glaze them and shell them.
- Put the lobster eggs aside to dry, then mix them with the pumpkin seeds and the fleur de sel.
- Break the heads of lobsters into 4 and fry them in the mixed oils. Once coloured, add the aromatic garnish and the tomato concentrate. 4 Deglaze the pan with white wine and Cognac and bring to a boil. Loosen with some water and cook for 50 minutes.
- Pass through a sieve and strainer and reduce. Bind with cornstarch and season.
- Make a classic kabocha purée: Mix the 300g of purée with the rest of the ingredients. Put in a whipping siphon and gas with 2 cartridges.
- Bake the second kabocha squash cut in half on a bed of coarse salt for 45 minutes in an oven at 180°C. Chop the pulp with a knife and season with Banyuls vinegar.
- Mix the pumpkin seeds with the egg white, salt and Espelette pepper. Spread on a silicone baking mat and bake at 160°C for 10 minutes.
- Using a small spoon, make butternut balls. Cook for 5 minutes in the pickle mixture and let cool.
- Remove the flesh from the lobster claws and sweat it with the finely diced squash, moistened with the lobster mixture, then season with the remaining ingredients.
- Hollow out the mini pumpkins and fill them with the lobster stew. Finish with the pickle balls. Reheat the lobsters in clarified butter and serve.