2012 May - Homard Froid – Lobster with scallop mousse, thousand island ice-cream, piquillos coulis, pickled shimeiji mushroom and shavings of seasonal vegetables | Emmanuel Stroobant

2012 May - Homard Froid – Lobster with scallop mousse, thousand island ice-cream, piquillos coulis, pickled shimeiji mushroom and shavings of seasonal vegetables

Homard Froid – Lobster with scallop mousse, thousand island ice-cream, piquillos coulis, pickled shimeiji mushroom and shavings of seasonal vegetables

Chef Stroobant's Note: My dish for Le Diner des Grands Chefs with the theme 'Spring in New York'

Lobster
Method - Lobster Poach lobster for 2 minutes in court bouillon, refresh in ice water Remove claws and poach for another 2 minutes, refresh in ice water Clean lobster by removing the shell from the arm, claws and tails Trim the edges of the lobster tail and set aside the middle part of the tail for medallions Method – Lobster/Scallop Mousse For the mousse, combine scallop and lobster trimmings following the ratio; scallop and lobster trimming 3kg, egg white 30 no Blend the above in a thermomix and pass paste through a tamis Net weight of pass through mixture, add 50% cream and 0.5% salt and mix till homogenous Roll mousse in cling film and set in chiller for 2 hours Bring water to boil, drop the lobster/mousse sausage and switch off gas Poach for 20 minutes, refresh in ice water		Ingredients - Lobster Lobster 15 no - Pine nuts 300 g - Asparagus 1 kg - Scallop 10/20 2 kg - Pickled shimeji mushroom 500 g - Beetroot red 500 g - Beetroot chiogga 500 g - Carrot 500 g - Egg 45 no - Cream 1 L - Kewpie Japanese mayonnaise 160 ml - Tomato ketchup 80 ml - Lea and perrins (worchestire sauce) 15 ml - Cognac 10 ml - Tabasco 3 ml - Piquillos (390 g) 1 tin - Tomato – peeled and diced 3 no - Shallots 3 no - Olive oil 500 ml - Fresh shimeji (cleaned) 500 g - Lemon (juice extracted) 4 no - Garlic 3 cloves - Thyme 2 sprigs - Rosemary 2 sprigs - Black pepper 10 g - Caviar 60 g - Pierre Poivre no 7. 50 g - Fleur de sel 50 g - Pork floss 300 g
Thousand Island Mix
Method Combine all the above ingredients		Ingredients - Kewpie Japanese mayonnaise 160 ml - Tomato ketchup 80 ml - Lee and perrins (worchestire sauce) 15 ml - Cognac 10 ml Tabasco 3 ml
Thousand Island Ice-cream
Method Make a normal anglaise with the eggs and cream, chill anglaise and fold in thousand island Pacojet or gelato machine following the manuel's instructions		Ingredients - Egg yolks 12 no - Cream 1 L - Thousand island mix 100 ml
Piquillos Coulis
Method Bring oil to heat, add shallot and cook until translucent Add remaining ingredients and cook on low fire for 20 minutes Place in high-speed blender (thermomix) and strain through sieve Keep in squeeze bottle		Ingredients - Piquillos (390 g) 1 tin - Tomato (peeled and diced) 3 no - Shallots 3 no - Olive oil 15 ml
Pickled Shimeji
Method Heat olive oil to 80C, add mushrooms and remaining ingredients and remove off heat, let it cool and marinate for 24 hours		Ingredients - Fresh shimeji (cleaned) 500 g - Olive oil 250 ml - Lemon (juice extracted) 4 no - Garlic 3 cloves - Thyme 2 sprigs - Rosemary 2 sprigs - Black pepper 10 g
Assembly - Homard Froid
Method Cut lobster/scallop mousse sausage at 3 inches or 8 cm Cover with thin slices of lobster medallions Place garnishes on the plate, add lobster "roll", lobster claw, pine nuts and ice-cream just before serving		Garnishes - Baby carrot shavings - Green asparagus shavings - Micro cress - Beetroot shavings - Pine nuts roasted and chopped