Preparation method
- Lobster roll Boil the lobster, cool and clean it, and only use its tail. Make a roll of the lobster with the green part of the pak choi in it. Roll it up tightly in cling film and let it set for at least 3 hours in the cold storage.Remove the lobster from the film and cut it into slices.
- Coconut/bean sprouts soup Fry the bean sprouts with the white onion and brunoised garlic, add chicken broth and the brunoised potato. Cook until done and mash into soup, add coconut milk and pass through a fine sieve.
- Turmeric oil Cook the turmeric in 50 ml of rice oil on low heat. Add 450 ml rice oil and allow it to infuse for 30 minutes, then pass it through a coffee filter.
- Tarragon oil Blanch the tarragon and cool to a lower temperature. Put the tarragon with 500 ml of rice oil in a thermo blender at 40°C. It takes at least 10 minutes to get a smooth mash. Pass it through a coffee filter.
- Garnishing Serve the soup with the lobster roll, turmeric and tarragon oil and add various types of cress.
Ingredients
- 200 g Lobster
- 50 gram Pak Choi (the green part)
- 250 g Bean sprouts
- 200 ml Golden Turtle for Chefs Coconut milk (60553)
- 100 ml Chicken broth
- 50 g White onion
- 50 g Potato (floury)
- 5 g Golden Turtle for Chefs Garlic in Dices (60658)
- 20 g Turmeric
- 500 ml Golden Turtle for Chefs Rice oil (60354)
- 200 g Tarragon
- 500 ml Golden Turtle for Chefs Rice oil (60354)
- Cress for garnishing
- Salt and white pepper
Useful information
- Category: Main Dish
- Ingredient costs: ca. € 4,44 *
- Preparation time: 30 minutes
- Waiting time: 180 minutes
- Nutritional values
- Energy 1456 kJ / 351 kcal
- Fat (of which saturates) 22,8 g (16,7 g)
- Carbohydrates (of which sugars) 12,5 g (4,3 g)
- Fibres 2,8 g
- Protein 24,8 g
- Sodium 0,4 g
Allergenes
Seafood
