{"id":27066,"date":"2022-11-10T16:32:40","date_gmt":"2022-11-10T15:32:40","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/fresh-lobster-cucumber-apple-juice-and-languostine-creme\/"},"modified":"2022-11-10T16:32:40","modified_gmt":"2022-11-10T15:32:40","slug":"fresh-lobster-cucumber-apple-juice-and-languostine-creme","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/fresh-lobster-cucumber-apple-juice-and-languostine-creme\/","title":{"rendered":"Fresh Lobster, Cucumber & Apple juice and Languostine cr\u00e8me"},"content":{"rendered":"

Serves 8 as part of a menu, or 4 as a main course<\/strong><\/h3>\n

We served this delicious, delicate dish as a cold starter \u2013 but you could easily serve this as a wonderful summer meal \u2013 and if you love your seafood, double the amount of lobster to make a larger serving. You could also add a nice chunk of bread to soak up the lovely juice.<\/p>\n

Lovage Sorbet<\/h3>\n
    \n
  • 125 g Sugar<\/li>\n
  • 375 g Water<\/li>\n
  • 1 Lemon<\/li>\n
  • 25 g Lovage<\/li>\n<\/ul>\n

    Bring sugar and water to a boil in a saucepan. Add the juice from the lemon, stir. Strain the liquid and cool. Add the lovage before running the liquid in an ice cream machine.<\/p>\n

    Fresh lobster<\/h3>\n
      \n
    • 1 large Lobster<\/li>\n<\/ul>\n

      Fill a large saucepan with well salted water, bring to a boil. Place the lobster in the water and cook for 1 minute per 100 g. Remove lobster, loosen the claws and let them boil for another 2 minutes. Cook the lobster\u00a0 + claws in iced water. Remove the lobster meat from the shells and cut into smaller chunks. Mix gently with olive oil, salt and pepper just prior to plating.<\/p>\n

      Langoustine Cr\u00e8me<\/h3>\n
        \n
      • 5 Langoustine<\/li>\n
      • 100 g Double cream<\/li>\n
      • 4 g Salt<\/li>\n<\/ul>\n

        Shell the langoustines, put the heads and claws to the side. Using a food processor; blitz the tails with the salt for about 15 seconds. Add the cream and run the food processor until you get a smooth cr\u00e8me (approximately 45 seconds). Fill in a piping bag and put aside until plating.<\/p>\n

        Smoked Dill oil<\/h3>\n
          \n
        • 50 g Dill<\/li>\n
        • 200 ml Cooking oil<\/li>\n<\/ul>\n

          Dip the dill in salted boiling water for 2 seconds. Mix with oil in blender until the liquid is smooth and green.<\/p>\n

          Put oil in a container with a tight fitting lid. Smoke 3 times using a domestic smoke gun. If you don\u2019t have a smoke gun, just omit this step.<\/p>\n

          Peppery Cucumber juice<\/h3>\n
            \n
          • 300 g Cucumber<\/li>\n
          • 150 g Apple juice<\/li>\n
          • 60 g Celery<\/li>\n
          • 25 g Horseradish<\/li>\n
          • \u00bd Lemon<\/li>\n<\/ul>\n

            Make small balls from the cucumber using a melon baller, place in a bowl until it\u2019s time to plate up. Dice the rest of the cucumber along with the remaining vegetables and run in a blender to a smooth juice. Season with salt, pepper and lemon. Strain and refrigerate.<\/p>\n

            Garnish<\/h3>\n
              \n
            • 2 stalks Celery<\/li>\n
            • \u00bd Granny Smith Apple<\/li>\n
            • 50 ml Smoked dill oil*<\/li>\n
            • \u00bd punnet Danish cress<\/li>\n
            • \u00bc Lemon<\/li>\n
            • 10 sprigs Lovage<\/li>\n<\/ul>\n

              Shave one of the celery stalks thinly with a potato peeler and place the shavings in cold water. Slice the other celery stalk very, very thinly. Cut the cress and place in ice cold water. Shave the apple thinly on a mandolin, cut out circles with a scone\/pastry cutter and place in cold water. If you don\u2019t have a pastry cutter, simply cut by hand with a knife. When it\u2019s time to serve; mix the cucumber balls and sliced celery with the dill oil. Season with salt pepper and lemon.<\/p>\n

              Plating up<\/h3>\n

              Arrange all components beautifully on a plate (see picture, we recommend a semi-deep dish), adding the Lovage Sorbet at the very end to keep it from melting before service. We recommend you serve the dish with a fork and a spoon so guests are able to enjoy the lovely juice. You could even serve the juice in a small pitcher on the side, allowing guests to pour it over the dish at the table.<\/p>\n","protected":false},"featured_media":25067,"template":"","recipe_category":[],"course":[228,221],"season":[],"class_list":["post-27066","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-seafood","course-starter"],"acf":[],"yoast_head":"\nFresh Lobster, Cucumber & Apple juice and Languostine cr\u00e8me - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Fresh Lobster, Cucumber & Apple juice and Languostine cr\u00e8me och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/fresh-lobster-cucumber-apple-juice-and-languostine-creme\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fresh Lobster, Cucumber & Apple juice and Languostine cr\u00e8me - 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