May 19, 2014
Monday Nomday: Sous Vide Lobster Torchon
May 19, 2014
Cooking time: active time 40 minutes, sous vide 20 minutes
- 2 whole lobster, shelled
- 3 garlic cloves, peeled
- 10g Dulse Seaweed
- Chopped lobster shells
- 2 tablespoons olive oil
- 1 cup tomato sauce
- 4 cups and 4 grams of water
- 1 gram activa (meat glue)
- 1 cup of heavy whipping cream
- 1 stick of Butter
- Salt & Pepper to taste
- Garnish: watercress, olive oil
- Kill lobsters humanely by inserting a knife quickly through the connection between the tail and the head. Blanch in boiling water for 1 minute. Let cool, separate claws and tail from body. Use the back of your knife to open claws and the knuckles to pull meat out whole. Hold the lobster tail with it’s shell in your hand and cut the unshelled section open with a scissor, break open and remove tail meat whole.
- Set Nomiku waterbath to 50ºC (122ºF).
- In a large pot, saute the shells, garlic, dulse seaweed, in olive oil, until aromatic about 5 mins. Add tomato sauce, cream, and 4 cups of water. Strain sauce of shells and garlic and dulse after 30 mins. Reduce stock to ¼th original volume and finish sauce by melting in 1 stick of butter.
- Without activa: this recipe works on individual lobster meat if you don’t have activa (meat glue) at home. At this point if you do not wish to use activa you can plate starting with the sauce on the bottom.
- Mix 1 gram of activa and 4 grams of water together.
- With activa: brush the two lobster tails liberally with activa-water mixture and wrap together inside plastic wrap tightly into a roll. Seal roll inside zip bag with some water inside for heat transfer. Then cook in the Nomiku water bath at 50ºC (122ºF) for 20 minutes.
- Plate lobster with sauce, add salt, pepper, and garnish as desired.
Tags: chef, cook, cooking, culinary, foodporn, how to, howto, lobster, moleculargastronomy, nom, nomiku, nomnomnom, recipe, sousvide, torchon.