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Smoked Lobster Tails with Garlic Tiger Prawns and Herb Cream Sauce
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Smoked Lobster Tails with Garlic Tiger Prawns and Herb Cream Sauce

1 h 30 minPara 2Nutri-Score C€€€
de @the_boujee.foodie8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • Australian lobster tails (shell on, split and cleaned)Pescado2 piezas
  • tiger prawns (peeled and deveined)Pescado6 piezas
  • garlic (cloves, confit)Frutas y verduras6 piezas
  • savoy cabbage (leaves separated, tension wrapped)Frutas y verduras400 g
  • shallot (finely chopped)Frutas y verduras1 pieza
  • lime (zest only)Frutas y verduras1 pieza
  • fresh herbs (leaves picked, for herb oil)Frutas y verduras30 g
  • champagne vinegarDespensa60 ml
  • olive oil (for herb oil)Despensa100 ml
  • creamLácteos150 ml
  • butter (for cooking the prawns)Lácteos30 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g

por ración

Nutrición

835kcal

Carbohidratos
15 g
Proteínas
48 g
Grasas
65 g
Adaptar utensilios

lo que usará

Utensilios

  • sous vide
  • smoker
  • Cazo
  • Sartén
  • Tamiz
  • Bol

paso a paso

Preparación

  1. Confit the garlic

    • Peel the garlic cloves and place them in a small saucepan.
    • Cover with oil and cook gently over low heat until soft and lightly golden.
    • Drain and reserve the garlic and the infused oil.
    Paso 1

  2. Make the herb oil

    • Blanch the picked herb leaves briefly, then refresh in iced water.
    • Drain well and blend with the oil.
    • Pass through a fine sieve and set aside.
    Paso 2

  3. Sous vide the lobster

    • Split the lobster tails and season lightly.
    • Vacuum seal the tails with a little of the confit garlic oil.
    • Cook in the sous vide bath, then chill.
    Paso 3

  4. Smoke the lobster

    • Place the cooked lobster tails in the smoker.
    • Smoke gently until the flesh takes on a light smoky aroma.
    • Keep warm.
    Paso 4

  5. Tension wrap the cabbage

    • Separate the savoy cabbage leaves and blanch them until pliable.
    • Wrap the leaves tightly around themselves to form neat parcels.
    • Season and keep warm.
    Paso 5

  6. Cook the garlic tiger prawns

    • Melt the butter in a frying pan.
    • Add the prawns with a little of the confit garlic.
    • Sear until just cooked through and golden.
    Paso 6

  7. Build the herb cream sauce

    • Reduce the champagne vinegar with the chopped shallot until nearly dry.
    • Add the cream and reduce to a coating consistency.
    • Finish with the herb oil, lime zest and confit garlic.
    Paso 7

  8. Plate and serve

    • Place the wrapped cabbage on the plate.
    • Arrange the smoked lobster tail and garlic prawns on top.
    • Spoon over the herb cream sauce and serve.
    Paso 8
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