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Recipe : *** Breton Lobster With Green Apple Jus, Parsley Root, Almonds, Hazelnuts And Cinnamon

Breton Lobster With Green Apple Jus, Parsley Root, Almonds, Hazelnuts And Cinnamon
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 30
  • Ready in
    1 h 50
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
It's possible to use the lobster shells to give a new twist to the fish stock. The green apple can be replaced by pineapple, but be sure to include the Tabasco which gives depth to the dish.
 

Recipe's Ingredients

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  • 1 lemon
  • 2 large green apples
  • 1 juniper berry
  • a pinch of 5 spice powder
  • 5 drops of tabasco
  • flat-leaf parsley
  • 1.8 kg - 2000 breton lobsters
  • 200 g parsley root
  • 30 g cream
  • 2 g ground cinnamon
  • 15 g almonds
  • 15 g hazelnuts
  • 20 g butter

  • Recipe preparation steps

  • 1
    Peel the parsley root; cook in simmering salted water for one hour; put through a sieve; blend the butter into the purée; season with salt and pepper; set aside in a cool place.
  • 2
    Put an apple through a juice extractor with a few drops of lemon juice; mix with the cream and juniper; season with salt and pepper; put through a fine sieve; add 5 drops of Tabasco sauce; set aside in a cool place.
  • 3
    Take the other apple and cut half of it into small cubes and from the other half cut 4 thin slices, about 2 mm thick; place them on a baking sheet, sprinkle with 5 spice powder and cook in a 90°C oven for 90 minutes.
  • 4
    Cook the lobsters in court bouillon for 2 minutes; toast the almonds and hazelnuts; crush them.
  • 5
    Finishing and presentation: Spoon some of the apple juice onto the bottom of each plate; arrange a spoonful of the parsley root purée, the lobster tails cut in half lengthwise and the claws on the plate; sprinkle with almonds, hazelnuts, diced apple, chopped parsley and cinnamon; stick the apple chips into the purée.
  • Ready !