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
Lobster cooking:
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
Celery cooking:
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.
Egouter
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
Lobster carcass
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
Dressage :
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 .
