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Blue lobster, roasted with spices, porcini mushrooms and Oscietra caviar

It makes for an unlikely combination, but when a Pakistani chef moves to France, the results can be interesting! France-based Michelin-star chef Sylvestre Wahid exclusively shares one of his French-Pakistani fusion creation's.

  • SERVES 2
  • MORE OF A CHALLENGE
  • SERVES 2
  • MORE OF A CHALLENGE
  • Calories 795
  • Carbohydrates 42.5g
  • Saturated Fat 38g
  • Protein 35.4
  • Fat 154g
  • Fibre 11.7g
  • Salt 3.7g

Nutrition per serving

  • Calories 795
  • Carbohydrates 42.5g
  • Saturated Fat 38g
  • Protein 35.4
  • Fat 154g
  • Fibre 11.7g
  • Salt 3.7g

Ingredients

  • 2 Blue lobsters (around 500g each)
  • FOR THE STOCK
  • 2l water
  • 1 fennel
  • 2 button mushrooms
  • 1 onion
  • 1 white leek
  • 1 garlic bulb
  • 1 bunch of celery
  • A pinch of fresh thyme, bay leaves, rosemary and basil (each)
  • 60g porcini mushrooms
  • 10cl olive oil
  • 2 garlic cloves, unskinned
  • 10g chives, chopped
  • A pinch of fleur de sel
  • A pinch of ground pepper
  • Lobster heads
  • 10cl olive oil
  • 100g butter
  • 10g shallots
  • 5 garlic cloves, unskinned
  • 10g tomato paste
  • 10g garam masala
  • 1l fish stock
  • A few basil leaves
  • 2 lemon slices
  • Coral from both lobsters
  • 150ml partially whipped cream
  • 15g Oscietra caviar
  • 25g wild rocket leaves

Method

  1. Remove the lobster heads and claws. Tie with a string so that the tails remain straight.

  2. Mix together the stock ingredients and bring to boil. Cook the claws for 5 mins, and the tails for 4 mins. Remove the lobster meat carefully, and set aside.

  3. Cut the mushroom to 1cm slices.

  4. Heat olive oil in pan and add the garlic and mushrooms. Gently brown and season with salt and pepper. Add the chopped chives and set aside.

  5. To make the sauce, grind the lobster heads and fry in a pan heated with olive oil. Add tomato paste and butter and brown for a few minutes. Add the herbs and then the masala spice. Cover with stock and bring to the boil, before simmering for 25 mins. Strain and keep aside the smooth sauce. Bring the sauce to boil and reduce to half of what it is now. Mix in the lobster coral and cook until it becomes thick.

  6. Cut the lobster tail meat to round slices and fry in a pan brushed with olive oil and butter. Add the claw meat.

  7. Separate the sauce into two equal parts, and when one part of it has cooled, add the caviar and lemon. To the other half of the sauce, add the whipped cream and mix well.

  8. Dress each plate with sliced porcini mushrooms, lobster chunks and claws. Add the sauce with caviar on top, and then the thick cream sauce. Sprinkle with rocket leaves and serve.

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