Rock lobster, coral gravy with Master Origin Ethiopia
35 min.
Difficult
Here is what you need
Ingredients
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- 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
Materials
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.
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Rock lobster, coral gravy with Master Origin Ethiopia
- 35 min.
- Difficult
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.