Summer does have some advanteages. In terms of products, one of my favourite things to eat, blue lobster from Brittany, has its high season. During these months, it is not only reasonably cheap, but also has the best flesh in terms of taste and texture. A few days ago, I just prepared it with a few different salad leaves, avocado cream, almonds and a vinaigrette, which was enriched with some lobster jus. This was simple, yet tasty and I particularly enjoyed the fact that the lobster wasn’t overcooked. This is often a case in restaurants, but I prefer it to be just undercooked, as it retains much more textural interest.
Another thing I tried were some very large Danish langoustines, which I pan-fried and marinated (to have two different ideas on one plate) and paired with two fennel preparations and spring onions. A simple langoustine bouillon with piment d’Espelette finished the dish off beautifully. Such products are so good, that one hardly needs to touch them. They would have sufficed with a little lemon juice and Armando Manni olive oil.
Some foie gras poached in red wine, then cooled again was simply served with red and yellow pepper cream, which was a beautiful, if not outstanding. The idea of poaching foie in red wine was interesting, and more successful, when left warm, as the corners turned a little dry after the cooling process.
As lobsters were so « cheap » these days, I also did another lobster dish, in two parts at another dinner. The first serving contained the mitts with quinoa, parsley and lobster oil. This was simple, but effective (at least in my humble opinion).
The tail was served with grelot onions, small girolles and an almond/milk/thyme paste. This was very good as far as I can say, as this combination always works with lobster, or indeed most things.
Étiquettes : Felix Hirsch