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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 minServes 2Nutri-Score C€€€
from @the_boujee.foodie8 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • Australian lobster tails (shell on, split and cleaned)Fish2 pieces
  • tiger prawns (peeled and deveined)Fish6 pieces
  • garlic (cloves, confit)Produce6 pieces
  • savoy cabbage (leaves separated, tension wrapped)Produce400 g
  • shallot (finely chopped)Produce1 piece
  • lime (zest only)Produce1 piece
  • fresh herbs (leaves picked, for herb oil)Produce30 g
  • champagne vinegarPantry60 ml
  • olive oil (for herb oil)Pantry100 ml
  • creamDairy150 ml
  • butter (for cooking the prawns)Dairy30 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

835kcal

Carbs
15 g
Proteins
48 g
Fat
65 g
Adapt tools

what you’ll use

Tools

  • sous vide
  • smoker
  • Saucepan
  • Frying pan
  • Sieve
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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