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Confit lobster tail with gnocchi

Confit lobster tail with gnocchi, saffron foam, salty vegetables and caviar truffle.

This recipe will be presented during the Chef's Table fish at the Horeca Event at HANOS Apeldoorn on September 26, 2023.

Ingredients

4units.itemslobster meat UHP
200mlSunflower oil
5gFleur de sel

200ggnocchi di patate
100gButter
Tarragon

400mlCooking cream
1gSaffron powder
100mlVegetable stock
4gFleur de sel

salty vegetables
caviar truffle

Preparation

  1. Vacuum the lobster tail with oil and salt.
  2.  

  1. Bring water to a boil.
  2. Cook the gnocchi until they start to float.
  3. Sauté the gnocchi in a hot frying pan with butter.
  4. Turn off the pan and add chopped tarragon leaves.

  1. Bring the cooking cream, vegetable stock, and saffron to a boil and season with salt.
  2. Add the Sucro and foam up with the hand blender.

  1. Start by plating the gnocchi.
  2. Place the lobster on top.
  3. Spoon the saffron foam around the lobster.
  4. Distribute the salty vegetables over the dish.
  5. Shave the caviar truffle over the dish.