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Roast native lobster, pork pie sauce

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Chef: Claude Bosi

Claude Bosi is the master of mixed marriages; turning unlikely partnerships into natural companions.

View other recipes that are: london michelin stars hibiscus french

Ingredients and Method

  • 250g pork pie
  • 300g lobster stock / consommé
  • 250g pink grapefruit juice
  • 2.5g agar agar
  • 50g pickled wood sorrel
  • 2 x 1kg lobsters
  • butter for roasting

Pork pie sauce
Blitz pork pie in a Thermomix @ 80°C and add lobster stock. Set aside.

 

Pink grapefruit
Boil. Add the agar. Leave to set.

 

Wood sorrel
Pick, wash and dry.

 

Lobster
Blanche for 30 seconds in boiling water.
Refresh. Peel.
Bag the tail meat with butter and cook sous vide at 55°C for 12 minutes.
Roast in butter. Set aside.

 

To assemble
Halve the lobster meat.
Pork pie sauce in centre.
Pink grapefruit gel spooned on the side.
Wood sorrel leaves to garnish.

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More about the chef

Claude Bosi

Claude Bosi says he was practically born in the kitchen of his parents’ restaurant in Lyons...

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