Tips from the chef

Summer is on the way, and for keen cooks Lucie Pichon has dreamed up a smooth, delicate recipe, full of zest and freshness!

Norway lobster tails seared and marinated with red berries, little charlottes of rhubarb caramelized in grapefruit juice.

For 4 people:
12 Norway lobsters
1.5 kg rhubarb
4 grapefruits
20 g butter
140 g sugar
50 cl water
30 ml olive oil
20 g red berries

Shell the Norway lobsters, leaving the last ring and removing the gut. Marinate them for an hour then sear them gently on the back for 2 minutes. Peel the grapefruits, remove the segments and press the juice separately.
Cut the rhubarb stems into sections of about 3 cm.
Prepare the syrup, then add the grapefruit juice. Bring to the boil, add the rhubarb and allow to caramelize gently.
For the charlotte use a cooking ring; line the inside with pieces of caramelized rhubarb, then cut the rest of the rhubarb into small cubes, add the grapefruit segments and fill the ring.
Warm in the oven for 4 minutes at 110° C and remove the ring before serving.

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