Lobster prawn crackers with ragout

Name: Lobster prawn crackers with ragout
Ingredients: 2 units.items Garlic clove; 1 units.items Winter carrot; 3 units.items finely chopped shallots; 1 kg lobster or langoustine shells; 0.5 units.items Fennel; 6 units.items thyme sprig; 3 Tomato paste; 1 units.items Bay leaf; 1.5 l Chicken broth; 1 units.items finely chopped shallot; 50 g Butter; 400 g Bisque; 60 g Flour; 200 g coarsely chopped lobster; Chives; 100 g Black beans; 100 g Sugar; Parsley; 1 units.items Lime; 50 g Egg white; 100 g Water; Tarragon; 200 g Oil; 50 g Yogurt; 10 g Sushi vinegar; Lime; Salt and pepper; 50 g XO sauce; 200 g Samphire; pepper mill

Lobster prawn crackers, lobster ragout, candied black beans, lime, XO sauce cream.

Made by one of the students of ROC de Friese Poort. In this dish, we use dried samphire as a salt substitute.

Ingredients

2units.itemsGarlic clove

1units.itemsWinter carrot

3units.itemsfinely chopped shallots

1kglobster or langoustine shells

0.5units.itemsFennel

6units.itemsthyme sprig

3Tomato paste

1units.itemsBay leaf

1.5lChicken broth

tapioca

300mlWhite wine

1units.itemsfinely chopped shallot

50gButter

400gBisque

60gFlour

200gcoarsely chopped lobster

Chives

Parsley

Tarragon

100gBlack beans

100gSugar

1units.itemsLime

100gWater

50gEgg white

200gOil

50gYogurt

10gSushi vinegar

Lime

Salt and pepper

50gXO sauce

200gSamphire

pepper mill

Preparation

Sear the lobster shells in oil over high heat.
Add the herbs and vegetables.
Cook out the acidity of the tomato paste.
Deglaze with the white wine.
Add the chicken stock.
Let it simmer gently.
Strain the mixture.
Cook the tapioca in the liquid until done.
Blend ¾ of the tapioca in the thermoblender and spread the mixture on baking paper and pat dry.
Puff the cracker in oil at 200°C. Season the cracker afterwards with salty dried samphire.

Melt the butter and sauté the shallot.
Add the flour and cook until it dances in the pan.
Add the bisque in equal parts.
Season with salt and pepper.
Finally, add the finely chopped herbs and coarsely chopped lobster.

Cook the beans in sugar water.
Reduce the liquid with the beans until almost syrupy.
Fry the beans at 170°C until there are no more bubbles.
Salt them afterwards and grate lime zest over them

Add the egg white, yogurt, sushi vinegar, and XO sauce together and blend with a hand blender until smooth.
Emulsify with the oil until the desired thickness is reached.
Season with salt, pepper, and lime.