STEAMED BLUE LOBSTER
WITH MONOCULTIVAR CANINO
OLIVE OIL AND ORANGE
AND FENNEL CONFIT
Ingredients for 10:
Ascorbic acid - 500 gr. lobster - 800 gr. oranges
20 gr. ginger - 400 gr. fennel - 50 gr. lamb’s lettuce
Steam the lobster at 120° for 6 minutes. Cut the oranges
in slices of about 2 cm, put them in a plastic vacuum seal
bag with the orange juice, sliced ginger and salt, and steam
for 5 minutes at 65°. Thinly slice the fennel, put it
in a plastic vacuum seal bag with white wine, salt, orange
peel and a pinch of ascorbic acid, and steam for 15 minutes
at 65°. For the orange gelée, mix cold orange juice with
a spoonful of potato starch and corn starch. Add 50 g water.
Cook for 10 minutes on the hob, stirring continuously,
and leave to cool. Arrange the serving dish with the lobster,
lamb’s lettuce, chopped orange, prepared fennel, orange gel,
Maldon salt, dried fennel, oil, sprouts and dress with bisque.
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