Berrima Vault house Chef Tommy Prosser his recipe from the @olssonssalt demonstration @shfoodwine . Main tip is use the best ingredients you can afford, tag your friends. @lobfish_seafood lobster @this.is.us.au crumpets, @altoolives olive oil, the best seasonal stone fruit and @pepesaya butter and creme fraiche and the world’s best @olssonssalt
Lobster Chive Remoulade
- Fennel grated 50gm
- Kewpie mayo 250gm
- Dijon 20gm
- Eshallot peeled, finely diced & squeezed 30gm
- Lemon juice 10gm
- Chives 1bunch, finely sliced
- Salt 2gm
- Pepe Saya Crème Fraiche 50gm
Method
1. Blanch the lobster tails in salt water (taste like ocean) and vinegar 1 Minute refresh in iced water cut each side of the belly scissors peel down and remove meat, put in sous vide bag with lobster oil and season with salt, cook 55C for 1 hour refresh in iced bath.
2. Cut the fennel, radish, celeriac mix with mayo, Dijon, lemon juice, shallot, chopped chives, mix a couple of tablespoons with the lobster tail. Taste and adjust as necessary.
Lemon Dressing
- Lemon juice 50m
- Maple Syrup 20ml
- Olive oil 150ml
- Salt & Pepper
- Method: Put into bottle shake to emulsify taste adjust if
- necessary then taste again
Method
Put into bottle shake to emulsify taste adjust ifnecessary then taste again
Crumpet
- 4 Crumpet
- 2 tbsp Butter
- 2 Garlic cloves
- 2 sprig Thyme
- 2 sprig Rosemary
- 1 tbsp Olive oil
Method
1. Preheat pan medium heat add oil then butter it should foam straight away
2. Add crumpets holey side down, butter, garlic, thyme and rosemary
3. Cook 2-3 minutes until crispy flip over and cook another couple of minutes add some more butter and baste
Stone fruit salad
- 1 Plum
- 1 Nectarine
- 1 Peach
- 1/2 bunch Coriander
- 1 stick Salted celery
- 1 Radish
Method
Cut all the ingredients to your liking mix with lemon dressing and season plate up and serve to your loved ones!
