YOSUKE SUGA

Fine Ravioli of Blue Lobster & Turnip with Local Flowers

STARTER

3 PERS
timing

40 MIN
preparation time

20 MIN
Cooking time

20 MIN

INGREDIENTS

BLUE LOBSTER OSMANTHUS
1 lobster (600g)
3 small turnips
2g golden osmanthus
2g hana hoshiso (perilla flower spike)
2g rosemary flower
0.5g rosemary
0.5g fresh chives
Nutmeg, a little
Pink pepper, a little
Espelette pepper, a little

COURT BOUILLON
2.5l water
100g onion
40g shallots
70g carrot
60g celery
25g rock salt
1 lemon slice
250g white wine
25g white wine vinegar

CHERRY VINEGAR DRESSING
10g cherry vinegar (25 years old)
5g red wine vinegar
3g Dijon mustard
45g grapeseed oil
0.8g salt

HONEY DRESSING
50g cherry vinegar dressing
10g acacia honey

MAYONNAISE
1 egg yolk
15g white wine vinegar
5g Dijon mustard
200g grapeseed oil
3g salt

COCKTAIL SAUCE
30g mayonnaise
5g tomato purée
5g tomato ketchup
Tabasco, a little

RECIPE DEVELOPMENT

1. BLUE LOBSTER
Place the court bouillon ingredients in a saucepan and bring to the boil; after 15 mins, add the white wine and white wine vinegar. Then, boil the lobster with the court bouillon (claws for 4 mins, and tail for 2 mins 30 secs).

2. TURNIPS
Make 18 slices from the small turnip and cut the rest in dice. Boil each slice quickly then cool.

3. CHERRY VINEGAR DRESSING
Mix all ingredients for the cherry vinegar dressing.

4. HONEY DRESSING
Mix the cherry vinegar dressing with some honey to make the honey dressing.

5. MAYONNAISE
Mix all ingredients for the mayonnaise except the oil first, then mix the oil little by little to emulsify.

6. COCKTAIL SAUCE
Mix all ingredients of cocktail sauce.

7. GARNISH
Chop the fresh chives and rosemary finely.

FINISHING & SERVING INSTRUCTIONS
Dress the lobster claws and diced turnip with cocktail sauce. Place the turnip slice with the lobster claw on top. Place the sliced lobster on top of the claw. Brush with Sherry vinegar dressing, rosemary, fresh chives, nutmeg, piment espelettte, and pink pepper. Place another turnip slice on top and brush with honey dressing. For one person, add 3 or 4 pieces on a plate. Sprinkle with golden osmanthus, flowering shiso and rosemary flowers. Garnish with the lobster head.