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Roast lobster tails with timur berries

Roast lobster tails with timur berries


For 4 people :
  • 8 shelled lobster tails
  • 4 tortilla pancakes cut in strips
  • 4 spoons mashed artichoke
  • 3 dl cream
  • 1 dl white wine
  • 1 spoon chopped shallots
  • Lobster heads and shells
  • 30g butter
  • 1 dl orange juice reduced down, then add juice from one lemon
  • 1 dl olive oil
  • Salt, sugar and Timur berries in a salt mill
How to make the bisque: Fry the chopped shallots in melted butter until soft, sear and colour the lobster heads and shells, add white wine, and reduce slightly. Add a few crushed Timur berries, then add the cream and orange stock and leave to infuse for 2 hours. Strain the bisque (using a cloth strainer), reduce slightly, add salt to season and a hint of sugar. How to arrange the plates: Place a spoonful of mash in the middle of each plate, arrange the fried tortilla strips (flash fried in butter for 1 minute) around the mash, then place the roast lobster tails on top. Serve with an orange flavoured vinaigrette*, oyster leaf salad and a few marigold petals. Season with a few twists of your salt mill (medium grind) filled with Timur berries. Pour over the bisque infused with the Timur berries. Tip : Restaurant chefs add a few twists of a salt mill filled with Timur berries to the orange sauce and serve the dish with an orange sabayon.   *Reduced orange juice and olive oil

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