Taste & Flavors

  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books

Lobster in Bouillabaisse

by taste2016 June 12, 2018
GOURMET

LOBSTER COOKED IN BOUILLABAISSE

BY CHEF MARK JEBRAN
Serves 1 | Prep/cooking time 45 mins
INGREDIENTS
  • 1 lobster
  • Bouillabaisse consommé

Vegetables

  • ½ piece baby gem
  • 20g green peas
  • 2 pieces baby asparagus
  • 20g green beans
  • 2 pieces brussel sprouts

Black ink tuile

  • 5g squid ink
  • 80ml water
  • 10g flour
  • 20g vegetable oil

Coconut foam

  • 400ml coconut milk
  • 5g soy lecithin
  • ½ piece orange zest
PREPARATION

For the vegetables
1. Blanch the baby gems, green peas, baby asparagus, green beans and brussel sprouts.

2. Sauté in a hot pan and season well.

For the black ink tuile
1. Mix squid ink, water, vegetable oil and flour together in a bowl.

2. Add a bit of vegetable oil in a hot pan then add the mixture and let it dry. Take out the tuile gently with a spatula and let it dry on a perforated tray.

For the coconut foam
1. Heat the coconut milk in a pot until it reaches 40°C.

2. Add the soy lecithin and the orange zest. Blend the surface of the mixture with a hand blender to let the air merge with the molecules of the mixture to form a bubbly foam.

For the lobster
1. Separate the head and the claws of the lobster from its body.

2. Insert a wooden stick from the bottom of the lobster up to its upper body.

3. Boil the lobster body in salted water for 5 minutes, and its claws for 7 minutes.

To plate
1. Start by putting the green vegetables at the bottom of the plate.

2. Put the lobster on top.

3. Season with bouillabaisse stock.

4. Decorate the plate with the coconut foam and the black ink tuile.

 

BouillabaisseChef Mark JebranCoconut MilkFlourFour SeasonsGreen VegetableslobsterSoy LecithinSquid InkVegetable Oil
0 FacebookTwitterPinterestEmail

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Keep in touch

Facebook Twitter Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

About Us

A gastronomy & lifestyle publication & online platform that unwraps the latest concepts, recipes & places to eat & drink

Promotion Image
Promotion Image
Promotion Image

OUR PUBLICATIONS

Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

  • Facebook
  • Twitter
  • Instagram
Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more
  • Contact Us
  • Magazines

@2022 - All Right Reserved. Designed and Developed by Borninteractive


Back To Top
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books