Lobster with vegetables and Prosecco by Tomaž Kavčič

.
.
.
.
.
.
.
.
.
.
.
.
.
Tomaž Kavčič, one of the best Slovenian chefs, resides in the wonderful Zemono manor. He is known for his creative playful approach which often involves all senses into his culinary experiences.
.
.
Recipe for 4 persons
Ingredients:
1 lobster cca 0,700/1,00 kg
g. 100 carrots
g. 100 white part of celery
g. 3 of soya lecithin
½ lt. of prosecco
passion fruit sauce
peas sauce
prosecco sauce
Throw the lobster into the salted boiling water for about 15 minutes. Then clean it removing the pulp. (if we don’t prepare it immediately we can leave it to macerate in the sauce which we get by crushing the head).
By taking 1/2 liter of prosecco, adding powder of soya lecithin and mixing it with “minipimer” we create a foam, which is used as prosecco air.
From lightly cooked carrots and celery a julienne we create a bed on which we lay the lobster. Over it we put the lobster pulp and a bit of olive oil mixed with the sauce which we get by squeezing the lobster’s head.
On the lobster we put then prosecco air and decorate the plate with sauces.
(bellow the picture also recipe in italian/ sotto l’immagine si trova anche la ricetta in italiano)
ASTICE CON VERDURE E PROSECCO
Ricetta per 4 persone
Ingredienti:
1 astice da kg. 0,700/1,00
g. 100 carote
g. 100 sedano (parte bianca)
g. 3 di lecitina di soia
½ lt. di prosecco
salsa a base di frutto della passione
salsa a base di piselli
salsa di prosecco
Procedimento:
Buttiamo l’astice nell’acqua salata bollente per 15 minuti. Poi lo puliamo togliendo la polpa. (se non lo prepariamo
subito, possiamo lasciarlo macerare nel succo ottenuta dalla schiacciatura della testa). Prendiamo mezzo litro di prosecco, e aggiungiamo la lecitina di soia in polvere e con “minipimer” mixiamo e si crea una schiuma che sarà l’aria di prosecco.
Prepariamo un letto di carote e sedano tagliate a julienne , leggermente bollite, e ci appoggiamo sopra la polpa di astice, un filo d’olio d’oliva mescolato con il succo ottenuto dalla spremitura della testa dell’astice.
Appoggiamo sopra l’aria di prosecco e decoriamo con le salse.
About these ads

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 7,372 other followers

%d bloggers like this: