Lobster with white asparagus and pomelos, by Chef Romain Masset

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.