Rock lobster, coral gravy with Master Origin Ethiopia

Rock lobster, coral gravy with Master Origin Ethiopia

35 min. Difficult

Here is what you need

Master Origin Ethiopia coffee gravy
3 heads of pink rock lobster
30 g of dried kombu
30 cl of dashi (Japanese stock)
2 Master Origin Ethiopia
40 g salted butter, cubed
The lobster
1 peeled lobster tail
1 sheet of dried kombu, moistened according to the manufacturer’s instructions
1/2 uchiki kuri* squash, seeds removed
2 tbsp of salted butter, heated

How to make !

Master Origin Ethiopia coffee gravy :
Mix the first four ingredients in the blender. Heat WITHOUT boiling for about 10 minutes. Filter and then add the salted butter to obtain an emulsion.
The lobster :
Roll the rock lobster tail in the seaweed. Steam for 6 minutes.
Finely slice the squash with a mandolin. Roll up the slices into rosettes. Drizzle salted butter over them and cook in a preheated oven at 200°C for 3 minutes.
Slice the rock lobster in two. Arrange in a shallow bowl. Arrange the squash rosettes around it. Cover with three large spoons of Master Origin Ethiopia coffee gravy. Sprinkle with1 tbsp black sesame seeds.
Good to know:
Uchiki kuri is a Japanese type of orange-coloured squash, with a very pleasant taste which is quite similar to that of a chestnut. It is also sometimes called Hokkaido squash.

Recommended Nespresso coffees

Master Origin Ethiopia 4

Master Origin Ethiopia 4

Discover more Nespresso coffees

You may also like these recipes

Parsnip Foam, Coffee Sponge, Pistachio Sauce and Roasted Oil Crystals

Parsnip Foam, Coffee Sponge, Pistachio Sauce and Roasted Oil Crystals

A whimsical array of textures and movements combine in a rapturous bouquet of sweet sensations

Coconut Emulsion Pigeon with Coffee Polenta

Coconut Emulsion Pigeon with Coffee Polenta

Foamy white clouds drift dreamily over a flight of deep island flavours, and tenderly yielding fowl

Scallop Tartare, Corn and Coffee Cream

Scallop Tartare, Corn and Coffee Cream

Tender, coffee-marinated scallops perfectly paired with creamy sweet corn and wispy puffed crisps

Blue Lobster, Onion Compote and Coffee Bisque

Blue Lobster, Onion Compote and Coffee Bisque

The evocative aroma of foamed coffee bisque enhances juicy sweet meat adorned with sumptuously caramelised strands

Materials

Recommended Nespresso coffees

Ingredients

Master Origin Ethiopia coffee gravy
3 heads of pink rock lobster
30 g of dried kombu
30 cl of dashi (Japanese stock)
2 Master Origin Ethiopia
40 g salted butter, cubed
The lobster
1 peeled lobster tail
1 sheet of dried kombu, moistened according to the manufacturer’s instructions
1/2 uchiki kuri* squash, seeds removed
2 tbsp of salted butter, heated

Inspirations

How to make !

Master Origin Ethiopia coffee gravy :
Mix the first four ingredients in the blender. Heat WITHOUT boiling for about 10 minutes. Filter and then add the salted butter to obtain an emulsion.
The lobster :
Roll the rock lobster tail in the seaweed. Steam for 6 minutes.
Finely slice the squash with a mandolin. Roll up the slices into rosettes. Drizzle salted butter over them and cook in a preheated oven at 200°C for 3 minutes.
Slice the rock lobster in two. Arrange in a shallow bowl. Arrange the squash rosettes around it. Cover with three large spoons of Master Origin Ethiopia coffee gravy. Sprinkle with1 tbsp black sesame seeds.
Good to know:
Uchiki kuri is a Japanese type of orange-coloured squash, with a very pleasant taste which is quite similar to that of a chestnut. It is also sometimes called Hokkaido squash.

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

{{ recipe.title }}

Your firstname and lastname This field is required Your email Please provide a valid email address Recipient's email Please provide a valid email address Your message Your email has been sent Error : Your email has not been sent