Cold lobster with pumpkin puree and citrus vinaigrette
Lagosta Fria com puré de abóbora e vinagrete de citrinos
Lagosta Fria com puré de abóbora e vinagrete de citrinos
INGREDIENTS
- 1 Brasmar Lobster
- 2 Onions
- 1 Butternut Squash
- Celery
- Garlic
- Bay Leaf
- 1 tube of Tomato Concentrate
- White Wine
- Crème Fraîche
- Butter
- Thyme
- Rosemary
PREPARATION
Cook the lobster for 8 to 10 minutes (per 500g). Reserve the cooking water.
Move to the ice. Peel and reserve the peels.
Start by sautéing the onion, celery and garlic. Add the lobster shells, tomato paste and white wine. Let it reduce.
Add the water from cooking the lobster until covered.
Cut the onion into julienne strips and the pumpkin into cubes. Sauté in a frying pan with garlic for about 10 minutes.
Add the seafood broth. Season with rosemary, thyme and let the pumpkin cook.
Once the pumpkin is cooked, remove the aromatic herbs and blend until pureed.
Heat the lobster with a little butter and season with aromatic herbs and garlic.
Serve the lobster over the pumpkin puree. Add crème fraîche seasoned with lemon and olive oil.
PREPARATION
Cook the lobster for 8 to 10 minutes (per 500g). Reserve the cooking water.
Move to the ice. Peel and reserve the peels.
Start by sautéing the onion, celery and garlic. Add the lobster shells, tomato paste and white wine. Let it reduce.
Add the water from cooking the lobster until covered.
Cut the onion into julienne strips and the pumpkin into cubes. Sauté in a frying pan with garlic for about 10 minutes.
Add the seafood broth. Season with rosemary, thyme and let the pumpkin cook.
Once the pumpkin is cooked, remove the aromatic herbs and blend until pureed.
Heat the lobster with a little butter and season with aromatic herbs and garlic.
Serve the lobster over the pumpkin puree. Add crème fraîche seasoned with lemon and olive oil.
