The lobster roll, this classic American street food, is usually a "sandwich" of cold lobster with mayonnaise base, a mixture of spices, all in a buttered brioche and bread. For Mersea , chef Olivier Bellin has reinterpreted in a lighter version based celery, lettuce and sauce lightened. Diet-compatible , therefore!
To make 2 Lobster rolls
Immerse the live lobster in salted boiling water
For a lobster of 500-600 g, count 5-6 minutes
2 additional minutes for pliers
Put the lobster and the claws in ice water after cooking
Delicately shell, preserving the flesh
Reserve in the fridge
Peel and wash the celery
Cut into 0.5 cm cube
In salted boiling water , immerse the celery for 2 minutes
After cooking, take it out and immerse it in ice water.
Dip the celery cubes into the lobster bisque and heat them in the pan
Count about 1/3 of celery compared to the lobster
Lobster bisque :
In a saucepan cook the following items
Aromatic bouquet ( garlic , thyme , bay leaf , onions , carrots ) Salt , pepper
Tomato puree. White wine and cognac.
Add water to height. Reduce slowly until you get a fairly concentrated bisque
Hollandaise sauce :
Clarify the butter
Heat 3 egg yolks with chicken broth
Cook and mount like a sabayon
Add the clarifying butter and emulsify everything
Add a little lemon juice (to your liking) and salt
Put in a siphon
Heat a brioche bread previously buttered on the outside
Insert your celery ball returned to the bisque then the hot lobster meat returned to the bisque as well
Add a little chopped sucrine
Incorporate the hollandaise sauce
Finish with chopped chives and lime or lime zest (to taste)
Serve with a small "shot" of bisque that you can add to the sandwich at your convenience
Also find out how to copy David Ly's bibimbap .