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Executive Chef Pascal Bernou
France
Maison Rougié
Lobster flesh, grapefruit and rhubarb
A fresh and surprising recipe that combines the delicacy of lobster meat with the acidity of grapefruit and the freshness of rhubarb. Perfect to enhance your summer dishes!
4 pers.
35 min
Ingredients
- Lobster flesh 200g
- Pomelos 4 pieces
- Rhubarb 100g
- Mango oil 1DL
- Black sesame 20g
4 pers.
35 min
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Preparation
1
Prepare the pomelo supremes: Peel the pomelos to the flesh, collect the juice and reserve the supremes.
2
Prepare the pomelo jelly: Blend the rest of the pomelos with the juice, then set with agar-agar until the right consistency is achieved.
3
Mold the jelly: Pour the jelly into a ring mold and let set in the cold.
4
Arrange the lobster flesh: Arrange the lobster flesh in a rosette on the plate, then drizzle with mango oil and sprinkle with black sesame seeds.
5
Decorate: Add the pomelo supremes and pieces of raw rhubarb for a touch of freshness and crunch.
Chef's Tip
You can replace the mango oil with vanilla-infused olive oil for an even more surprising flavor.
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