Lobster in shell with carrot, green bean and asparagus simmered, Marco Polo bouillon

Homard cuit dans sa carapace, mijoté de carottes, pois gourmand et asperges, bouillon de Marco Polo

Ingredients

Lobster

Lobster 0.45 kg Lobster Oil 50 ml Lemon Juice 7 ml

Vegetable

Pumpkin 0.003 kg Fennel 0.003 kg Spinach (Baby) 0.003 kg Asparugus 3 unit Snow Bean 3 unit Beetroot 3 unit Baby Carrot 3 unit

Pasta

Pasta 1 unit

Emulsion

Milk 300 ml Vanilla 0.5 unit Thyme 0.5 unit

Sauce

Lobster Juice 300 ml Honey 1 tp Butter 1 tp Lemon Juice 5 ml Ginger 1 g Caraway 1 g

Herb

Celery Leave 3 pieces Parsley 3 pieces

Cooking method

Lobster

 Warm the lemon juice and lobster oil
 Put the lobster inside
 Use the small fire

Vegetable

 Poach pumpkin, fennel and spinach in the butter water
 Asparugus, snow bean, beetroot cooked in the hot bowl
 Add the salt and paper

Pasta

 Warm the pasta in the butter water
 Keep the butter water juice

Emulsion

 Warm the milk, vanilla, and thyme in the bowl
 Take out the vanilla and thyme
 Blender the milk

Sauce

 Reduced the lobster juice
 Put 1 teaspoon honey inside
 Put 1 teaspoon butter inside
 Put the butter water juice
 When almost finished put the ginger and caraway

Assemble

 Put the vegetable in the plate
 Put the pasta on the top very balance
 Cut the lobster two half and put on the pasta
 Put the asparagus, snow bean, beetroot, and baby carrot in the middle of lobster
 Put the sauce around the vegetable and pasta
 Sprinkle some almond powder
 Put the emulsion in another bowl stander by