Lobster and veal marrow bone

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal marrow bones

Difficulty: ***

Cooking methods: steam

Source: Culinaire Saisonnier

Preparation

Poach the lobster in a court bouillon. Cook for 1 minute per 100 g. Return to ice water immediately to cool. Prepare the lobster and remove any remaining protein from the meat. Chop the tail into segments and use the legs and claws to make a salad. Make a mayonnaise and horseradish emulsion. Rinse the veal marrow bone well.

Steam the veal marrow bones for approx. 10 mins at 100°C (212°F). Remove the marrow from the bone, season with salt, pepper and lime zest and roll. Allow to set in the refrigerator for approx. 24 hours.

Cut the brioche bread into rings and place on 2 baking trays. Bake for 8 minutes at 140°C (284°F). Heat 40 g crème fraîche and dissolve the soaked gelatin. Mix this with the remaining crème fraîche and mix this into the whipped cream. Place in moulds and store in the shock freezer.

Boil the water, sugar and bergamot juice until the sugar has dissolved. Add the Citras and agar-agar and simmer for 3 minutes. Refrigerate until the mass has hardened. Blend the mixture in the food processor until smooth and sieve. Whisk the egg white, yoghurt, lemon, salt and horseradish in the thermoblender until smooth. Add the oil drop by drop until the mixture has bound to an ointment-like consistency. Set aside for 24 hours in the refrigerator. Fold through well and fill a piping bag with the mixture. Mix all the ingredients for the vinaigrette and set aside. For the oil, mix all the ingredients in the thermoblender at 90°C (194°F). Hang in a cloth. Store in the freezer for 24 hours until oil and residue are separated.

Serve the Oosterschelde lobster on a plate with the ring of crème crue, veal marrow, bergamot gel, horseradish emulsion, crunchy pieces of brioche, yoghurt vinaigrette, horseradish and bergamot with dill oil.

Garnish with bok choi, red amaranth and spring onion. Serve the veal marrow bone stuffed with lobster salad with horseradish emulsion, garnished with bergamot gel, crunchy brioche pieces, sprigs of sweet woodruff and cornflower separately.

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