Lobster tail, carrot foam, furikake Recipe

Bring 500ml water to the boil with 8g kombu and 1 tbsp katsuobushi flakes to make a dashi.

Rougly cut 200g carrot and boil in the dashi for 20 mins.

Put the carrot in the blender with a cup of the dashi, put through a sieve.

Mix 2 tbsp furikake (a sesame seeds and seaweed mix, from a jar) with 1/2 tbsp popped (puffed) quinoa.

Stick teaspoons in 2 lobster tails to keep them straight and boil them in the dashi, 1 min per 30g of weight.

Then rinse under cold water to stop the boiling process.

Warm the carrot, season with salt and pepper, cut 50g ice-cold butter into cubes and whip them into the carrot/dashi to create a beurre blanc.

Get the lobster meat from the shells and serve as shown, finish with sumak and edible flower(s)

(Here the original recipe from Culinaire Ambiance in Flemish)

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Lobster tail, carrot foam, furikake Recipe

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Lobster tail, carrot foam, furikake Recipe https://sweetteabiscuits.blogspot.com/2022/06/lobster-tail-carrot-foam-furikake-recipe.html