Villa Lalique

Ingredients for 10 persons :

Lobster :

• 3 Breton lobsters from 500g to 600g

Procedure :
Cook lobster tails in a court-bouillon for 4 minutes and claws for 7 minutes.
Shell the lobsters while hot and let them cool.
Mount them in a chartreuse.
Just before serving, gently reheat them in a steam oven for 6 minutes.

The lobster sauce :

• Carcasses and heads of the 3 lobsters
• 50g of onion
• 30g of carrot
• 20g of shallot
• 10g of garlic
• 1 sprig of thyme
• 30g of Massenez Wild Raspberry
• 30 g tomato concentrate
• Butter

Butter the heads and shells of lobsters until they turn a nice blond colour. Flambé with Wild Raspberry Massenez. Colour the aromatic garnish, add the carcasses, tomato concentrate and wet with water to barely the right height. Simmer for 2 hours and then pass through a chinois-étamine. Degrease then reduce.

The lobster-raspberry sauce:

• 0.25L of reduced lobster sauce
• 0.5L of Bresse cream
• 5cl Wild Raspberry Massenez
• 1 tbsp. raspberry vinegar
• Salt

Combine all ingredients and reduce to desired consistency.
When the sauce is finished, finish with a tbsp. of raspberry vinegar and Wild Raspberry Massenez. Adjust the seasoning.

The sphere of beetroot :

• 1 kg of cooked beetroot
• 13g of iota
• Salt

Gather the red beetroot in the Thermomix and puree it in a blender. Add the iota and cook at 100 °C then pour into a spherical ice cube mould. Set aside in the freezer.
For icing, mix 0.5L of water with 6g of Kappa. Boil for 2 minutes. Leave to cool for 3 to 4 minutes. Quickly dip the balls into the icing with a fork.

Coco-kaffir-ginger emulsion :

• 0.5L coconut milk
• 0.5L of water
• 1g of Sucro
• 100g of ginger
• Salt

Cut the peeled ginger into thin strips. Add the coconut milk, water and salt. Boil for 5 minutes and leave to stand, covered, for 15 minutes. Strain the preparation through a sieve and add the Sucro. Set the preparation aside.

The raspberry gel :

• 250g raspberry pulp
• 1g of Gellan
• 1g agar-agar

Boil all the ingredients for at least 2 minutes and then cool in the refrigerator overnight. The next day, mix with Thermomix until a smooth gel consistency. Dispose of in a pipette.

The kombu gel :

• 250g of candied wasabi kombu
• 75g of water
• 2g of Gellan

Boil all the ingredients for at least 2 minutes and then cool in the refrigerator overnight. The next day, mix with Thermomix until a smooth gel consistency. Dispose of in a pipette.

Dressing :
In a soup plate put the lobster chartreuse in the centre, then three dots of kombu around it and three dots of raspberry gel. Add a ball of red beetroot. Pour 2 to 3 spoonfuls of lobster sauce around the chartreuse. Heat the coconut-ginger emulsion to 55/60°C then foam it with a hand blender. Place 2 spoonfuls of this emulsion on the chartreuse.