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29 Mar, 2024
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lobster tail

Lobster Tail By Chef Stromvall – H&S Recipe Of The Week

Sophisticated Food Porn: The Best Of Chef Patrick Stromvall

Craving a lobster?? You don’t need to go to a fancy restaurant to get your ‘lobster fix’! Chef Patrick’s step by step recipe will help you achieve the perfect lobster tail paired with celeriac & dill in your kitchen; another mindblowing recipe by our ‘culinary king’. Try this perfect restaurant-quality dish at home by just following Chef Patrick’s detailed recipe step by step & if you have any queries do comment & our Chef will get back to you. So are you ready to put your culinary skills to test once again? Happy cooking & bon appétit!

lobster tailChef Patrick Stromvall – The Culinary King

LOBSTER TAIL WITH CELERIAC AND DILLlobster tail

 LOBSTER TAIL WITH CELERIAC AND DILL (Servings for 1)

INGREDIENTS

Celeriac (also known as root celery)  x 1
Lobster tail (½)
Homemade chives oil using 3dl of oil & 2dl finely chopped chives
Fresh dill (½  a handful)
A blob of butter to fry the lobster & for celeriac confit
A pot filled with enough water to submerge the celeriac
2tbsp oil
Salt to taste

METHOD

STEP 1 (Preparing The Homemade Chives Oil )

Heat up about 3 dl of oil to about 30 degrees, remove from heat. Add the oil to a blender and about 2 dl of finely chopped chives. The blender will heat the oil as it’s blending and to get the max of the green colour blend to no more nor less than 63 degrees. Remove and strain straight away using a muslin cloth and the oil will be dark green and smooth, perfect for making anything like salads etc. Set aside at room temperature.

STEP 2 (Prepare Celeriac)
Prepare celeriac in 2 forms. For the first form, you need approximately 100gms of confit. Cut the celeriac into half-ish inch and cover totally in butter and cook till light golden colour. For the 2nd form of celeriac, you need approximately 5-6 slices of charred celeriac. Cut out very thin slices, preferably using a meat slicer. Submerge that into the water with a 2tbsp of oil for an hour then char so that the edge looks black and burnt with a few spots in the centre.

STEP 3 (Prepare The Lobster)
First, lightly boil the shell just till it turns pink then remove meat from the shell. Butter fry half of the steak from the lobster tail (each tail should entail 4 steaks), making sure NOT to overcook the lobster. Approximately 1-1.5 minutes should suffice.

STEP 4 (Plating)
Place the confit at the bottom, about 6-10 warm pieces. Plate the lobster steaks amongst the confit. Then drizzle the butter that you had used to fry the lobster in over the lobster and confit. Add 4-5 slices of the charred celeriac haphazardly on top of everything, sort of covering it all. Lastly, drizzle the green oil and cover with plucked (not chopped) dill. Remember to adjust salt whilst plating.

 

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