{"id":27228,"date":"2022-11-10T16:32:57","date_gmt":"2022-11-10T15:32:57","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/butter-poached-lobster-with-dill-tomato-jelly-crispy-kavring-caraway-emulsion\/"},"modified":"2022-12-07T16:14:13","modified_gmt":"2022-12-07T15:14:13","slug":"butter-poached-lobster-with-dill-tomato-jelly-crispy-kavring-caraway-emulsion","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/butter-poached-lobster-with-dill-tomato-jelly-crispy-kavring-caraway-emulsion\/","title":{"rendered":"Butter poached lobster with dill, tomato jelly, crispy kavring &#038; caraway emulsion"},"content":{"rendered":"<h4>Serves 10 as a starter<\/h4>\n<h4>Lobster<\/h4>\n<ul>\n<li>2 Live lobsters<\/li>\n<li>Water<\/li>\n<\/ul>\n<p>Bring salted water to a boil. Split the lobster according to instructions and cook for 2 mins, the claws need to cook for 4 mins. Cool in iced water. Save the shell for the stock and the roe for the sauce.<\/p>\n<h4>Lobster sauce<\/h4>\n<ul>\n<li>Lobster shell<\/li>\n<li>50 g Butter<\/li>\n<li>1 Whole garlic bulb<\/li>\n<li>1 tbsp Caraway seeds<\/li>\n<li>Crown dill<\/li>\n<li>2 Banana shallots<\/li>\n<li>Fennel trimmings<\/li>\n<\/ul>\n<p>Break the lobster shells and sweat in butter in a pressure cooker. Add the vegetables and sweat for a couple of minutes. Cover with cold water and pressure cook for 10 mins. Strain and reduce down to a good sauce. Mix in the lobster roe and the lobster butter. Season with salt and sherry vinegar.<\/p>\n<h4>Tomato and cucumber jelly<\/h4>\n<ul>\n<li>8 Tomatoes<\/li>\n<li>1 tbsp Caraway seeds<\/li>\n<li>Tomato vinegar<\/li>\n<li>Salt<\/li>\n<li>2,5 g Agar<\/li>\n<li>2 leaves Gelatine<\/li>\n<\/ul>\n<p>Place the gelatine leaves in cold water. Juice the tomatoes and cook to reduce by half together with the caraway seeds. Strain and bring back to a boil, adding agar and gelatine. Pour onto a plate and refrigerate.<\/p>\n<h4>Vegetables<\/h4>\n<ul>\n<li>2 Mini cucumbers<\/li>\n<li>1 Fennel bulb<\/li>\n<li>3 Green tomatoes<\/li>\n<li>6 Cocktail tomatoes<\/li>\n<\/ul>\n<p>Slice the cucumber and fennel and place in a vacuum bag each. Add olive oil, salt and dill and seal. Slice the green tomatoes thinly on a mandolin and cut the cocktail tomatoes with a knife. Season all the greens with salt and a little dill oil.<\/p>\n<h4>Crispy Kavring<\/h4>\n<ul>\n<li>50 ml Soured milk (filmj\u00f6lk)<\/li>\n<li>2 tbsp Dark syrup\/Treacle<\/li>\n<li>1 pinch Bicarbonate of soda<\/li>\n<li>50 ml Plain flour<\/li>\n<li>2 tbsp Rye flour<br \/>\n(Caraway seeds, Coriander seeds, sea salt)(salt)<\/li>\n<\/ul>\n<p>Mix all ingredients and spread thinly on silicone mat. Sprinkle with the spice mix.<br \/>\nBake in the oven at 150\u00b0C for about 20 minutes.<\/p>\n<h4>Caraway mayonnaise<\/h4>\n<ul>\n<li>50 ml Caraway seeds (roasted)<\/li>\n<li>200 ml Rapeseed oil<\/li>\n<li>1 Egg yolk<\/li>\n<li>1 tbsp Vinegar<\/li>\n<li>1 tbsp Dijon<\/li>\n<\/ul>\n<p>Mix caraway and oil for 1 minute and strain. Mix egg yolk, mustard and vinegar and pour in the oil in a thin stream whilst whisking until the mayonnaise thickens. Season with salt and vinegar. Pour the mayo in a piping bag.<\/p>\n<h4>Other<\/h4>\n<ul>\n<li>100 g Butter<\/li>\n<li>2 Crown dill tips<\/li>\n<li>2 Garlic cloves, crushed<\/li>\n<\/ul>\n<p>Melt the butter in a frying pan and add the dill and garlic just before serving. Warm the lobster meat gently in the butter. Save the butter for the sauce.<\/p>\n<h4>Garnish<\/h4>\n<ul>\n<li>Saltwort, Coriander cress and Bronze fennel<\/li>\n<\/ul>\n","protected":false},"featured_media":25942,"template":"","recipe_category":[],"course":[230,228,232,221,222],"season":[],"class_list":["post-27228","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-seafood","course-seasonal-dishes","course-starter","course-vegetables"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Butter poached lobster with dill, tomato jelly, crispy kavring &amp; caraway emulsion - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Butter poached lobster with dill, tomato jelly, crispy kavring &amp; caraway emulsion 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\/butter-poached-lobster-with-dill-tomato-jelly-crispy-kavring-caraway-emulsion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Butter poached lobster with dill, tomato jelly, crispy kavring &amp; 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