in

Norway Lobster in Asparagus Essence and Orange

5 from 4 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 76 kcal

Ingredients
 

For the salt oranges:

  • 2 Pc. Oranges
  • 250 g Water
  • 300 ml Freshly squeezed orange juice
  • 80 g Sugar
  • 25 g Salt

For the asparagus essence:

  • 2 kg Asparagus white
  • 2 Pc. Oranges
  • 3 liter Water
  • 4 Pc. Egg Whites
  • Salt
  • Sugar

For Norway lobster and crustacean oil:

  • 5 Pc. Norway lobsters
  • 400 ml Vegetable oil
  • 2 tbsp Dried orange blossom
  • 40 g Orange zest
  • Salt

For the asparagus and orange chutney:

  • 5 Pc. Asparagus green
  • 80 g Shallots
  • 20 ml Orange brandy
  • 40 ml Salt orange brew
  • 50 ml White balsamic vinegar
  • 30 g Sugar
  • Salt
  • 1 tbsp Vegetable oil

Asparagus salad and tips:

  • 2 Pc. Asparagus white
  • 5 Pc. Asparagus tips
  • 2 Pc. Asparagus green

Instructions
 

Dried orange zest:

  • Wash the oranges with hot water. Cut off the zest from the oranges. Make sure that only the orange zest is cut from the orange without the white. Measure out 5 pieces of approx. 8 g of the zest and dry in a drying oven at 40 ° for 48 hours. Now cut off the white from the oranges. Put the peeled oranges aside for the asparagus essence. Freeze the remaining zest and use it for other occasions.

Salt oranges:

  • Bring water to the boil in 4 pots. Dip the two oranges into the boiling water for 10 seconds each. Cut the ends of the oranges to the beginning of the pulp and cut the oranges lengthways to the pulp. Now place the oranges in a suitable container that can be sealed airtight with a lid. Bring the water, salt and sugar to the boil. Pour the salt and sugar solution over the oranges. Let the liquid cool for 10 minutes and then add the orange juice. The oranges must be covered in all the liquid. Let the oranges steep in the refrigerator for at least 3 days.

Asparagus essence:

  • Peel the white asparagus. Set aside 5 sticks for the chutney and 2 sticks for the salad. Cut off the asparagus heads and place them ready to serve. Cut the remaining peeled asparagus into small pieces. Put all ingredients in 3L cold water. Heat slowly at medium temperature. When the liquid is almost boiling hold the temperature for 30 min. Pour the brew through a sieve. Pour the stock into a saucepan and season with salt and sugar.
  • Bring the stock to a boil. Separate the egg whites and set aside the yolks for the tart. Beat the egg whites. Pour the egg white into the saucepan. Simmer briefly until a “protein cake” has formed on the surface. Now carefully pour the liquid through a microsieve in a circular motion. If fate will, the liquid is now clear and we call it essence. Pour 100ml into a small saucepan especially for the asparagus tips.

Asparagus and Orange Chutney:

  • Sweat the shallots in a little vegetable oil until translucent. Deglaze with the vinegar, the orange brandy and the salty orange stock. Add and dissolve the sugar and reduce the liquid slightly syrupy. Cut the salt oranges into small pieces. Cut off the lower third of the green asparagus. Cut the remaining asparagus into small cubes. Cut the white asparagus into small cubes. Add everything to the shallots, let simmer for about 1 minute over low heat and stir in and season with salt, sugar and vinegar sweet / sour.

Asparagus salad and tips:

  • Slice the green and white asparagus thinly. Let the asparagus tips simmer for 4 minutes in the 100ml asparagus essence. Take out and place ready to serve.

Norway lobster and crustacean oil:

  • Twist off the head of the Norway lobster. Break off the tails and refrigerate. Separate the pliers from the body. Roughly chop the tongs and the shell of the tails. In a saucepan, let the peel and tongs with the oil, orange blossom and orange zest simmer for 30 minutes. Let the oil cool and pour through a sieve. Fill 20 ml of the oil into a small squirt bottle for serving. Heat the remaining oil to 60 ° and confit the Norway lobsters in the oil for 4 minutes.

Serving:

  • Place a large tablespoon of chutney in the center of the plate. Place the Norway lobster on top. Arrange the lettuce and the dried piece of orange zest on the Norway lobster. Pour 200ml of the essence (approx. 60 ° - otherwise the Norway lobster will cook too far) into the plate and drizzle the oil over the essence.

Nutrition

Serving: 100gCalories: 76kcalCarbohydrates: 3.1gProtein: 0.7gFat: 6.8g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Pigeon Among May Beets

Iced Tea with Fruity Note