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Follow the recipe from the chef Brad Farmerie

Sea urchin custard with lobster, lime and caviar

INGREDIENTS

- 4 lbs of lobster
- Salt
- 1 tbs of chopped chive
- Cilantro
- 1/2 oz of caviar
Poaching liquid :
- 4.4 lbs of water
- 2 cups of soy sauce
- 1 cup of salt
- 2 juices of lemon
- 2 celery sticks
- 2 carrots peeled and chopped
- 1 fennel chopped
- 3 dried shitake mushroom
- 1 kombu
- 3 bay leaves
- Parsley stems
- 10 star anise
- 1 tbs of coriander seeds
- 1 tbs of fennel seeds
- 1 tbs of dried oregano
- 1/4 cup of pink peppercorns
Vinaigrette :
- 2 limes
- 1 pinch of chili
- 1 tbs of oil
- 1.5 tsp of fish sauce
- 1.5 tsp of palm sugar
Custard :
- 1 oz of West coast sea urchin
- 2 eggs
- 3.5 oz of milk
- 7 oz of heavy cream
- 1 tbs of soy sauce
- 0.2 oz of kombu seaweed
- 1 drie shitake mushroom
LA RECETTE DU CHEF

For the custard , mix the sea urchin and the eggs. Bring the rest of the ingredients to a boil. Verse it very slowly on the eggs by mixing. Pass it. Fill glasses with it. Bake them in water bath in the oven for 12 to 15 min.

Zest and press the juice of the limes, add them to the rest of the ingredients of the vinaigrette.

Cook the lobster in the boiling poaching liquid for 8 min. Chill and then cut it into cubes. Slice the herbs and add a pinch of each in the lobster . Put 2 tbs of vinaigrette. Dress it on top of the custard . Put 1 tsp of caviar over.





Starter for 8 persons
Preparation time : 30 min
Difficulty : Beginner
Required Material :
Recette Sea urchin custard with lobster, lime and caviar