Photography recipe
Fotografía Chef Signature Chef

 

Method:

Fry the halved lobsters on the grill, then remove the shell.
 
Cut potatoes into large cubes, vacuum cook at 86ºC for 45 mins in a pouch with stock, garlic and thyme.
 
Make a lobster sauce with the shells; add in cuttlefish ink.
 
Place the glazed potato at the base of the plate with the lobster and ink...

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Method:

Fry the halved lobsters on the grill, then remove the shell.
 
Cut potatoes into large cubes, vacuum cook at 86ºC for 45 mins in a pouch with stock, garlic and thyme.
 
Make a lobster sauce with the shells; add in cuttlefish ink.
 
Place the glazed potato at the base of the plate with the lobster and ink sauce. 
 
Add the lobster on top.
 
Cover and smoke with beechwood; serve covered by a cloche.
 

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Ingredients 4 persons
Recipes. The Cook & Chef Institute