3 Ways with Lobster

ON THE YUMMY MENU

by Chef Kim

My culinary journey started off in 2011 at Top Chefs Culinary Institute where I obtained a diploma in Culinary Studies. I then proceeded to Switzerland to César Ritz Colleges where I achieved a Bachelor’s Degree in Culinary Arts. During my last internship in Paris is where I realised my full passion and skill for French cuisine. That led to 5 Senses Restaurant. Five Senses is my playground with my past experience and hunger for innovation.

Lobster preparation:

A whole 400-600g lobster is usually enough for one person. To cook the lobster for the recipes provided, boil water with salt and aromatics like fennel seeds, lemon slices and some salt. Bring to boil and immerse the whole lobster for three minutes. Once done, take it out and peel off the shells which will then be used to make a base Lobster liquid sauce for the three recipes.

NB:

Lobster is high in protein, vitamins, and minerals. Its flesh is very lean. The creamy parts are high in cholesterol. A noble product and with pride of place in French gastronomy, the lobster has given rise to classic recipes: Lobster thermidor, lobster bisque, etc.

LOBSTER CAPPUCCINO

(SERVES 4)

INGREDIENTS Potato & Celery soup:

• 250g potato cut into 2.5cm dice

• 50g celery stem

• 30g unsalted butter

• 2g fine salt

• 1g ground white pepper

Photo by Patrick Gitau

Lobster foam:

• 340g peeled lobster bodies

• 30g butter

• 20g tomato paste

• 240ml Hennessey

• 1ltr double cream

Finishing:

• 115g lobster, diced

• 5g unsalted butter

METHOD

1. For the soup, place the potato in a pot with 360 ml water and butter, Season with salt and pepper simmer until tender. Blend until smooth using the cooking liquid. Reserve.

2. For the foam, heat a heavy-based pan over medium-high heat and sear lobster shells for about 3 minutes in olive oil. Then add the butter and roast the shells some more until they turn bright red. Add the tomato paste and cook for 5 minutes stirring constantly so as not to burn. Add the Hennessy and reduce, add the cream and simmer 15 minutes. Remove and strain.

3. To finish, dice up your Lobster tail that you peeled off the bodyshell, in a small pot, add in the butter and some water and salt, then bring the lobster cream to boil, remove off heat and using a hand blender mix until frothy. Divide the meat between four small bowls, pour warm potato soup over lobster then, to finish, spoon the lobster foam over the soup. Serve immediately.

NOTE

If you don’t fancy cream in your foam you can use the lobster poaching liquid.