{"id":27114,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/lobster-with-potato-flatbread-grapefruit-shiso-leaves-and-celery\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"lobster-with-potato-flatbread-grapefruit-shiso-leaves-and-celery","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/lobster-with-potato-flatbread-grapefruit-shiso-leaves-and-celery\/","title":{"rendered":"Lobster with potato flatbread, grapefruit, shiso leaves and celery"},"content":{"rendered":"

Serves 10 as a starter or 4 as a main course<\/strong><\/h3>\n

Potato flatbread<\/h3>\n
    \n
  • 400 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Large potatoes<\/li>\n
  • 200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wheat flour<\/li>\n
  • 20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n
  • 1 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rapeseed oil<\/li>\n
  • 1 tsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Coriander seeds<\/li>\n<\/ul>\n

    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.<\/p>\n

     <\/p>\n

    Lobster<\/h3>\n
      \n
    • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lobster<\/li>\n
    • 50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<\/ul>\n

      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.<\/p>\n

       <\/p>\n

      Lobster mayonnaise<\/h3>\n
        \n
      • \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lobster shells<\/li>\n
      • 200 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Rapeseed oil<\/li>\n
      • 1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg<\/li>\n
      • 1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dijon mustard<\/li>\n
      • 1 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagne vinegar<\/li>\n
      • \u00bd\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon<\/li>\n
      • \u00a0–\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Tabasco<\/li>\n<\/ul>\n

        Break the lobster shell into smaller pieces and roast for 20 minutes in an oven at 160\u00b0C. Crush the shells and heat them in a saucepan with the oil, then strain the oil.<\/p>\n

        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.<\/p>\n

         <\/p>\n

        Garnish<\/h3>\n
          \n
        • 1,5\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Grapefruit<\/li>\n
        • 1 stalk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Celery<\/li>\n
        • 3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spring onion<\/li>\n
        • 10\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shiso leaves<\/li>\n
        • 1 tbsp \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Kimchi-flavoured sesame seed<\/li>\n<\/ul>\n

          Peel the grapefruit using a knife and cut out the fillets. Slice the celery thinly and chop the spring onion finely.<\/p>\n","protected":false},"featured_media":25391,"template":"","recipe_category":[],"course":[227,228,221],"season":[],"class_list":["post-27114","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fish","course-seafood","course-starter"],"acf":[],"yoast_head":"\nLobster with potato flatbread, grapefruit, shiso leaves and celery - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Lobster with potato flatbread, grapefruit, shiso leaves and celery 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\/lobster-with-potato-flatbread-grapefruit-shiso-leaves-and-celery\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lobster with potato flatbread, grapefruit, shiso leaves and celery - 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