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Lobster Tortellini with Light Cocoa Foam and Chestnuts

Update: December, 20/2015 - 02:21

with chef Raphael Szurek from JW Marriott Hanoi Hotel

Celebrate this Christmas Eve in style as Chef Szurek from the French Grill restaurant brings you a decadent lobster dish.

Ingredients: serves 4

For Tortellini:

  • 2 pcs lobster tail
  • 4 pcs wonton skin, square
  • 1 egg yolk

For lobster foam:

  • 2 pcs lobster head
  • ½ pc carrot
  • ½ pc onion
  • 1 tsp tomato paste
  • 2 sprigs of thyme
  • 1 clove of garlic
  • 1 sprig of rosemary
  • 1 tsp cacao powder
  • 2 tsp olive oil
  • 3 tsp butter
  • 0.2l cream
  • 300g chestnuts, peeled
  • 80g bacon
  • 80g shallots
  • 0.3l cream
  • 0.3l chicken stock

Garnish:

  • 12 pcs chanterelles
  • 12 pcs hazelnut

Method:

For tortellini:

  • Blanch the lobster in boiling water for two minutes. Chill in ice water.
  • Remove shell and cut into four pieces.
  • Wrap two pieces with wonton skin and use egg yolk to close.
  • Boil for four minutes in salted water.

For lobster foam:

  • Roast lobster heads with vegetables, add tomato paste and herbs.
  • Boil and strain.
  • Reduce, correct seasoning and add cacao powder.
  • Add cold butter for some minutes to make foam.

For chestnut puree:

  • In a pot, sweat shallots and bacon.
  • Add chestnuts and roast, cover with stock and cream.
  • Blend to make puree, correct seasoning.

Plating:

  • Spoon chestnut puree into the centre of the plate.
  • Add tortellini.
  • Add lobster foam.
  • Garnish with chanterelles and hazelnuts.

You can sample the dish at JW Marriott Hanoi Hotel, 8 Do Duc Duc Road, Me Tri Ward, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588.

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