Lobster - Pineapple - Szechuan
advanced
·under 60 minutes
Benefits
Especially fast
Ingredients
500 ml
Cola, reduced to 80 ml
60 g
red bell pepper
1 pcs.
garlic clove(s)
1 tsp
oil
90 g
mushrooms
2 pcs.
lobster tail
1 pinch
curry powder
300 g
Tomaten, passed
15 g
coriander stalks
1 large pinch
smoked salt
150 g
tomato(es)
40 g
pineapple
1 pinch
Fleur de Sel
3 pinch
Szechuan pepper
1 pinch
salt
250 g
Pineapple, peeled, cut in 4 portions
1 pinch
chili powder
1 pinch
sugar
15 g
ginger
1 ml
Drop of smoke oil
1 pinch
3-Pfeffer-Mischung
60 g
celery
90 g
onion(s)
20 g
nut butter
1 tsp
Mondamin (nach Bedarf)
Steps to prepare
1.
Lobster
Cook the lobster in boiling water for 2 ½ minutes and then quench in ice water. Break out the lobster tail and cut it in half lengthwise, remove the intestines and rinse the tail. Break out the claws as well, removing the shuttles; do the same for the joints.
Vacuum seal lobster tail with the nut butter. Before serving, heat at 50 °C in the sous vide basin for about 2 minutes. Serve the claws with it or prepare a high quality seafood cocktail with it.
Benefits
Especially fast
iSi Tip
Garnish with dried tomato skin, Szechuan pepper and fresh herbs such as parsley or basil.