Lobster with potato flatbread, grapefruit, shiso leaves and celery

Serves 10 as a starter or 4 as a main course

Potato flatbread

  • 400 g             Large potatoes
  • 200 g             Wheat flour
  • 20 g               Butter Arla®
  • 1 tbsp            Rapeseed oil
  • 1 tsp              Coriander seeds

Grind the coriander seeds coarsely. Heat them in a saucepan with the oil and allow the aromas to infuse. Peel the potatoes and boil them in salted water. Press them through a sieve and combine with the other ingredients and knead to form a smooth dough. Let the dough rest for 30 mins, then roll it out to 2mm on a floured surface and cut out circles. Panfry quickly in a dry, smoking hot frying pan. Brush the bread with the butter from the lobster and heat them briefly in the oven before serving.

 

Lobster

  • 1                    Lobster
  • 50 g               Butter Arla®

Boil the lobster for 3 minutes in salted water. Remove the claws and boil them for 2 more minutes. Cool the lobster in an ice bath. Shell the lobster; but keep the discarded shell for the mayonnaise. Cut the meat into small pieces. Melt the butter in a saucepan and add the lobster pieces. Heat the butter gently before serving.

 

Lobster mayonnaise

  •                       Lobster shells
  • 200 ml         Rapeseed oil
  • 1                    Egg
  • 1 tsp              Dijon mustard
  • 1 tbsp            Champagne vinegar
  • ½                   Lemon
  •  –                    Tabasco

Break the lobster shell into smaller pieces and roast for 20 minutes in an oven at 160°C. Crush the shells and heat them in a saucepan with the oil, then strain the oil.

Combine the egg yolk with vinegar and mustard. Add the lobster oil slowly while mixing with a hand blender. Season the mayonnaise with salt, lemon and tabasco. Pour the mayonnaise into a piping bag and keep it in the fridge until serving.

 

Garnish

  • 1,5                 Grapefruit
  • 1 stalk           Celery
  • 3                    Spring onion
  • 10                  Shiso leaves
  • 1 tbsp            Kimchi-flavoured sesame seed

Peel the grapefruit using a knife and cut out the fillets. Slice the celery thinly and chop the spring onion finely.

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