Warm lobster rosette on cauliflower crème

Ingredients

Yield:

Serves 10

• • 5 Lobster 500 gr
  • 1 Cauliflower
  • 2 gr Saffron
  • 400 gr Cream
  • 50 gr butter cubes
  • Salt and Pepper
  • Brunnoise of 1/2 courgette and carrot
  • Herb Bouquet
  • Chervil
  • Salad dressing

• Lemon marinade

  • 50 ml white balsamic
  • 125 ml grapes kernel oil
  • 125 ml lemon oil

Preparation

Difficulty:

easy

Time:

50 Minutes

Total Time:

1 Hour

1. Lobster and crème

   • Cook the lobster in brine for 4 minutes and afterwards deter in ice water
   • Break out and cut the tail, as well as the sciccors in medallion and put to the rosette
   • Cut 30 small roses out of the cauliflower and yield cook this in saffron water
   • Blanch the remaining cauliflower
   • Cover with cream and boil very soft
   • Pour off the cream and use other
   • Season the cauliflower with salt and pepper
   • Mix cold butter flakes into it
   • Pass through a sieve
   • Brush the lobster with the lemon marinade
   • Heat up at 120 degrees for 3 minutes