Poached native lobster tail with marinated tomatoes and tomato consommé
Steven Edwards
- Cooking:
- Serves: 6 persons
Ingredients
- 1 ⅕kgvine tomatoes, chopped
- ½stick ofcelery stick, finely sliced
- ¼fennel bulb, finely sliced
- ½banana shallot, diced
- 1garlic clove, sliced
- 5g ofMaldon salt
- 5g of caster sugar
- 5g ofbasil, leaves picked and chopped
- 5g oftarragon, leaves picked and chopped
- 5g ofthyme, leaves picked and chopped
- 3native lobster tails
- 250g ofyellow cherry tomatoes
- 250g ofred cherry tomatoes
- 10g ofMaldon salt
- 10g ofbasil stalks
- 1l olive pomace oil
- 1tbsp ofmicro basil
Instructions
Step 1
Start making the consommé by mixing all the ingredients together and leaving in a bowl overnight in the fridgeStep 2
The next day, roughly blitz the ingredients in a blender (do not over-blitz, the mixture should still be chunky)Step 3
Hang the pulp in muslin for 12 hours, using a bowl underneath to collect the juicesStep 4
Prepare the lobster tails by bringing a large pan of salted water to the boil. Cook the tails for 2 minutes before placing into iced waterStep 5
Once chilled, use scissors to gently remove the shells from the flesh. Place the tails into the tomato consomméStep 6
Make the marinated tomatoes by scoring a cross on the top of the cherry tomatoes. Bring a large pan of salted water to the boil and add the tomatoes for about 10-20 seconds to blister the skin before straining and adding to iced water to cool downStep 7
Gently peel the skin off before seasoning with salt and the chopped basil stalks. Set aside for 10 minutes before covering with the oilStep 8
The next day, transfer the consommé and lobster tails to a pan and poach gently at about 60°C for 6-8 minutes. Once cooked, cut the tails in half and divide between bowls with the tomatoes. Pour some of the consommé over each lobster tail, like a dressing. Garnish with the micro basil