Blue Lobster and Sturia Oscietra Caviar Millefeuille

Developed by Stuira, this recipe is a real taste of the sea! Enjoy this unique dish of Millefeuille of blue lobster, candied tomatoes and seaweed tartare with avocado and Sturia Oscietra caviar. 

Ingredients 

• Sturia Oscietra Caviar
• Olive oil
• 4 pieces- Lobster tail 
• 7g Dehydrated Wakame seaweed
• Mayonnaise with lobster oil
• Espelette pepper
• Black pepper
• 12 petals- Candied tomatoes 
• 2 Avocadoes 
• 1 Lime 
• Coriander leaves

Seaweed Tartare

1. Rehydrate the seaweed in water and coarsely. Cut avocados into brunoise, mix with seaweed, olive oil, lime juice, crushed coriander, salt and chili.
2. Add the zest of half a lime.

Lobster oil

1. Make a classic Mayonnaise with grape seed oil, simply add 3 tablespoons of lobster oil. Set the mayonnaise aside.

Candied tomatoes

1. Whisk the tomatoes in boiling water, peel them and cut them into quarters. Using a paring knife, remove the seeds (reserve).
2. Place the tomato petals on a paper on a plate, add a drizzle of oil, thin slices of garlic, salt and espelette pepper.
3. Bake at 65 degrees about 1 hour.

Lobster

1. Cook the thawed lobster tail in a vacuum pack bag at 68 degrees steam for 11 minutes or cook it in a steamer for 5 minutes. Cool in a bath of ice water.
2. Remove the lobster tail from the vacuum bag, scrape the white parts, par iron the lobster and finish cooking in a pan with olive oil.
3. Remove on paper towels and cut lobster into medallions.

Presentation

Place a ring in the centre of a plate. Fill with the seaweed tartare, lay the candied tomato petals and then the lobster medallions, season with fleur de sel and lime zest.

Make large dots of mayonnaise around the millefeuille and garnish the plate with an assortment of seasonal vegetables. And enjoy!