Fruits De Mer Recipe
“Salad” of Chilled Lobster, Scallop and Rock Shrimp with Creamy Celery Root, Chowder Froth, Chervil and Crispy Feuilles de Brick.
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Ingredients
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Seafood
Creamy Celery Root
Chowder Froth
Garnish
Method
Preparation of Seafood
- 1
Cook the Lobster
Bring a large pot of salted water to a boil. Add the lobster tails and cook for 8-10 minutes until fully cooked. Remove, cool, and slice.
- 2
- 3
Prepare the Rock Shrimp
Blanch the rock shrimp in boiling water for 2 minutes, then cool in ice water. Drain and set aside.
Creamy Celery Root
- 4
Cook Celery Root
Peel and chop the celery root. Boil in salted water until tender, about 20 minutes. Drain and blend with cream, butter, salt, and white pepper to a smooth puree.
Chowder Froth
- 5
Make Chowder Froth
In a saucepan, heat the fish stock and add cream and butter. Whisk until frothy. Season with salt and white pepper to taste.
Assembly
- 6
- 7
Plate the Dish
On a serving plate, spread a dollop of creamy celery root, arrange lobster, scallops, and rock shrimp on top. Drizzle with chowder froth, garnish with chervil, and serve with crispy feuilles de brick.
