INGREDIENTS lobster-recipe-x-4

Recipe serves 4

Ready Made Egg Yolk Pasta 400g
Cooked Lobster (Shells Roasted @180oc until Golden then Sous Vide with 100ml Rapeseed Oil for 1 Hour) 1
Butter 75g
Foie 75g
Egg Yolk 85g
Lemon Juice 20g
Salt 3g
Water 60g
Edible Flowers
Wild Garlic oil (200nl Neutral Oil Blitzed with 2 Handfuls of Wild Garlic, Strain Through Muslin Cloth)
Egg Yolk & 100g Grated Parmesan for Emulsion (Sauce) 3

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