Maine Lobster Recipe

Inspired by Feast

Time1h

Serves2

one and a half pound lobster, served in a whey velouté with panisse, brown butter sautéed celtuce, fresh mint, sea beans and lemon.

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Ingredients

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Lobster and Velouté

1 1/2 pound Maine lobster

2 1/8 cup (500 ml) Whey

3 1/2 oz (100 g) Butter

1 tsp Celtic sea salt

1 tsp black pepper

Panisse

3 1/2 oz (100 g) Chickpea flour

2 1/8 cup (500 ml) Water

2 tbs olive oil

1/2 tsp Celtic sea salt

Vegetables and Garnish

7.05 oz (200 g) Celtuce

1/2 cup Fresh mint

3 1/2 oz (100 g) Sea beans

1 whole Lemon

Method

Cooking the Lobster

Prepare the Lobster

Bring a large pot of salted water to a boil. Add the lobster and cook for about 10-12 minutes until bright red. Remove and let cool.

Extract Meat

Once cool, crack the lobster and remove the meat. Cut into large chunks and set aside.

Making the Whey Velouté

Prepare the Velouté

In a saucepan, melt butter over medium heat. Add whey and season with salt and pepper. Simmer for about 15 minutes until slightly thickened.

Making the Panisse

Cook the Panisse

In a saucepan, bring water and salt to a boil. Gradually whisk in chickpea flour until smooth. Cook until thickened, then pour into a greased dish and let cool. Once set, cut into sticks and fry in olive oil until golden.

Sautéing the Celtuce

Sauté

In a pan, melt butter and add sliced celtuce. Sauté until tender and slightly browned.

Plating

Assemble the Dish

On a plate, pour the whey velouté. Arrange the lobster chunks, panisse sticks, sautéed celtuce, and sea beans. Garnish with fresh mint and a squeeze of lemon.