![Image](https://www.luxury-estate-magazine.com/wp-content/uploads/2024/07/luxury-estate-magazine-Marinca-recette-01.jpg)
Number of people pax :4 people.
- 1 600g lobster
Lobster butter
- Lobster carcass
- 300g butter
Sabayon
- 3 eggs
- 3 egg yolks
- 250g lobster butter
- 7g salt
- 8g lemon juice
Sauce Américaine
- 50g Aromatic garnish
- 1 piece Lobster head
- 10g Tomato concentrate
- 5cl Cognac
Garnish
- Asparagus : 8 pieces
- asparagus purée
- 5 p asparagus tail
pomelos
- 1 p Pomelos for supremes
- 2 pieces for juice
- Agar 2g
Assembly
- 4,5g agar
- 200g pomelo juice
Tartar
- Lemon zest
- Espelette pepper
- Olive oil
Lobster
Separate the head and cook by weight in salted water, then cool.
Cut the tail into 4 medallions. Set aside.
Butter
Use all the lobster shell and immerse in butter and infuse at 140° for one hour.
Sabayon
Beat the eggs, whisk the sabayon in a bain-marie, add the butter and finish with the seasoning. Set aside in a siphon in a bain-marie.
Sauce Américaine
Brown the head, cut into small pieces, in the oil, then add the garnish and butter to finish browning. Degrease, add the tomato paste and flambé. Moisten to the brim and cook for 25 minutes. Strain through a sieve and reduce to taste. Set aside in a bain-marie.
Garnish
Peel the white asparagus, cut the heads into 5cm pieces, cook them in the English style, cool and glaze.
Finely julienne the 3 raw white asparagus stalks and set aside in a container with cold water.
White asparagus purée :
Cook the asparagus tails in a salted heat and cool in a glaze, blend, in a saucepan adjust the seasoning and butter it. lightly, set aside in a pipette and keep warm.
Pomelos supreme.
In a saucepan, add the juice and agar, heat, cool and blend. Set aside in a pipette.
Prepare grapefruit supremes
Assembly
Glue the grapefruit juice and make the shells.
Season the lobster tartar and stuff the shells
Presentation
Heat the lobster medallions in a saucepan and allow all the ingredients to cool.
Arrange all the ingredients elegantly in a soup plate.
Restaurant « La Verrière »
Hôtel Marinca
Vitricella
20113 Olmeto
+33 (0)4 95 70 09 00