Recipe created by the chef Jérôme Laurent from Le Cilantro one star at the Michelin Guide restaurant31 rue porte de laure – 13200 Arles www.restaurantcilantro.com

	Recette en français - Rezept in Deutsch Blue Lobster with turnips, honey vinaigrette and baby vegetables
	Recipe created by the chef Jérôme Laurent

 

Serves 4 2 600 g (1.5 lb) blue lobsters 400g (1 lb) turnips along 200g (1/2 lb) carrots 200g (1/2 lb) zucchini 100g (4 oz) squash 1 bunch coriander leaves 500 ml (1 pint) vegetable stock	200 ml (1 cup) olive oil Salt and pepper from the mill    For the vinaigrette : 200 ml (1 cup) grape seed oil 50 ml (3 tbsp) Sherry 70g (3 oz) acacia honey

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Progression

Shell the lobster after cooking (you can keep the heads to make a sauce)

Cut 2/3 of the turnips into thin slices, blanch in boiling water then let them cool.

Peel and chop the remaining turnips, the carrots, green zucchini and squash into small 2mm (1/4 inch) cubes.
Cook the vegetables separately with olive oil and vegetable stock.

Prepare the dressing by emulsifying oil, sherry and honey together and adjust seasoning with salt and pepper.

Combine the cooled diced vegetables with the lobsters cut into cubes and the chopped coriander. Dress with vinaigrette.

On serving plate, place the mixture in a 10 cm (4”) serving ring about 2 cm (3/4”) high then remove the ring and cover the preparation arranging turnip slices in a rose pattern.
Using a spoon, pour the sauce around the preparation.

Garnish with chopped coriander leaves, slices of lobster and claws.

 

Pair it with the Tavel Dame Rousse du Domaine de la Mordorée.

 

 

Recipe created by the chef Jérôme Laurent from Le Cilantro one star at the Michelin Guide restaurant31 rue porte de laure – 13200 Arles
E-mail : infocilantro@aol.com Tél. 04 90 18 25 05 – Fax 04 90 18 25 10