Baby lobster, pasta and flagioli - Créations de café

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4 Personne
Moyen
Baby lobster, pasta and
flagioli
Baby lobster, pasta and flagioli, Grand Cru Dulsa˜o do Brasil
Préparation
-
Ingredients:
4 Mediterranean baby lobsters
3 x 40 ml Grand Cru Dulsa˜o do Brasil 120 g spaghei
200 ml lobster bisque reduced
40 g lobster coral
160 g bean pure´e (240 g dried white haricot beans,75 g mountain ham fat, 1 shallot, sage, thyme, garlic, 2 dl milk, 2 dl water, salt,
pepper)
- 80 g stick celery
- 1 spring onion or scallion
- 4 small sage leaves
- 1 Menton lemon
- 100 ml olive oil
- Salt,chilli powder
- Marinade: 2 capsules of 40 ml
- Presentation: 1 capsule of 40 ml
- Instructions:
- Soak the beans in cold water overnight to rehydrate them
- Melt the fat in a saucepan and sweat the finely chopped shallot
- Add the remaining ingredients, cover with a mixture of half milk and half water add a little salt and cook for 35 mn
- Leave to cool slightly and then blend until smooth
- Keep the pure´e warm
- Cook the lobsters for two minutes in boiling water or steam them
- Leave them to cool then remove the flesh and place in the coffee marinade (80 ml) for 45 mn and leave to rest at room temperature
until you are ready to finish cooking the lobster
- Heat the bisque reduction (it should be rich and thick), thicken with the lobster coral and keep warm
- Slice the celery and spring onion diagonally, gently fry in a lile olive oil and water and then season with the finely chopped sage,
lemon zest and salt
- Cook the spaghetti until “al dente” and then stir into the coral / bisque mixture so that it is well seasoned
- Using kitchen paper, dry the lobster flesh and then season it with a little chilli powder and salt
- Cook the lobster very gently over a low heat with a little olive oil (3/4 mn)
- Extract one Grand Cru Dulsa˜o do Brasil capsule (40 ml)
- Presentation
- Use flat dinner plates
- For each serving, shape the bean pure´e into a quenelle and place the lobster on top, either sliced or unsliced
- Arrange the coral spaghei and vegetables around the pure´e
- Finish off by trickling over the remaining grand Cru Dulsa˜o do Brasil capsule and eat piping hot
Christophe Dufau
Les Bacchanales
A 9 ans, Christophe Dufau, né en 1968 à Draguignan, rêvait déjà de devenir
cuisinier. Aujourd’hui, il se définit volontiers comme un chef voyageur. Ce n’est en
effet qu’en 2000 qu’il revient définitivement en France après un long détour par
Londres, le Danemark, New York, Kuala Lumpur, la Martinique. S’inspirant de ses
voyages pour créer une cuisine qui n’appartient qu’à lui, et puisant tout autant son
inspiration (et ses herbes sauvages !) dans sa région natale, il ouvre en 2005 Les
Bacchanales, à Tourette sur Loup, petit village des Alpes maritimes, où il est
récompensé d’une étoile Michelin. Avant de déménager à Vence, dans une vieille
demeure de charme qu’il refait à neuf et où il poursuit sa cuisine contemporaine,
fusionnelle et locale...