HOMARD WITH GREEN TOMATO
Recipe serves 4
Ingredients:
2 pieces of lobster (500 gr)
8 Green Zebra tomatoes
6 garlic cloves
1 white onion
50 g whole blanched almonds
10 cl Provence olive oil
1 ml balsamic vinegar
1 cooked Chiogga beet
1 cooked yellow beet
1 cooked beet
1 tablespoon sherry vinegar
100 g tempura batter
1 bay leaf
1 sprig thyme
Salt and pepper
To prepare the green tomato sauce:
– bake 6 tomatoes in the oven at 180°C for 1 hour with the garlic, almonds, thyme, bay leaf and chopped onion
– remove the herbs and blend, finishing with 7 cl olive oil, balsamic vinegar, salt and pepper.
– Keep warm
Preparation of the lobsters:
– cook the lobsters for 2 minutes in boiling water, then remove the tails and put the claws back on for 5 minutes without boiling.
– cut tails in half and roast in olive oil with shelled claws
– in a saucepan, gently heat the lobster meat with the remaining 3 cl of olive oil
Preparing the filling :
– thinly slice beets and sweat in olive oil
– season and deglaze with sherry vinegar
– Peel the two remaining green tomatoes and cut into thin slices, remove seeds and dip into the tempura, fry at 160°c and lightly salt as you leave the fryer.
Presentation:
On a plate, make an 8 cm by 3 cm rectangle with the tomato purée, place the beet on top, place the lobster on one side and decorate with a tomato fritter.
Marc Meneau style: Marc Meneau’s cuisine is both rustic and refined. All his dishes are encounters. His sensual, daring preparations bring out the best in a combination of several products, while preserving the signature taste of each one. No overlapping of tastes detracts from the intensity of the fragrance and flavor of each product.
Located in the heart of Burgundy, at the foot of the Basilica of Sainte Marie-Madeleine, its location and environment have contributed to the reputation of its restaurant L’Espérance.
www.marc-meneau-esperance.com
Cette publication est également disponible en : Français (French)
