Lobster With Bisque, Tomatoes and Coriander Recipe by Edu Azuaza

Ingredients

• 60g Tomato veil
• 15g Coriander gel
• 40g Bisque spheres
• 15g Bisque butter foam
• 100g Blue Lobster
• 10g Samphire
• 0.1g Dill

Tomato Veil

• 1000g Tomatoes
• 7g Salt
• 30g Vegetable Gelling Agent

Coriander Gel

• 150g Coriander
• 200g Water
• 3g Salt
• 2g Flaxfiber

Bisque Spheres

• 250g Shrimp bisque
• Qs Alginat bath
• 5g Gluconolactat
• 2g Flaxfiber

Shrimp Bisque

• 300g Shrimp heads 
• 300g Celery 
• 150g Fennel
• 100g Culinary Journey tomato paste
• 100g Anise Liqueur 
• 80g Olive Oil 
• 20g Garlic
• 8g Madras curry
• 1g Lyophillized coffee
• 50g Liquid cream 
• 8g Salt 

Alginat Bath 

• 1000g Water
• 5g Alginat
• Bisque Butter Foam 
• 300g Shrimp heads
• 300g Celery
• 150g Fennel 
• 100g Culinary Journey tomato paste
• 100g Anise liqueur
• 80g Olive Oil 
• 20g Garlic
• 6g Soy lecithin 
• 500g Butter 

Method

Tomato Veil

1. Blend the tomatoes and filter the liquid through a cheesecloth.
2. Mix the resulting tomato liquid with the remaining ingredients and heat to 85 °C. Pour it into a tray to a depth of 2 mm and leave to cool.
3. Coriander Gel
4. Blanch the coriander for 10 seconds. Blend it with the water and strain through a cheesecloth. Mix with the Flaxfiber and salt and blend again.

Shrimp Bisque

1. Chop the vegetables and sauté them in the oil on a low heat for 15 minutes. 
2. Add the tomato paste and anise and reduce until all the liquid has evaporated. 
3. Add the shrimp heads and fry them for 5 more minutes, pressing down on them to get out all the juices. 
4. Cover them with water and cook for 40 minutes on a low heat. 
5. Strain the liquid to remove any pieces and add the coffee, curry, cream and salt
6. while it is still warm. 
7. Leave it to cool and set it aside.

Alginat Bath 

1. Mix together the ingredients, then blend them for 5 minutes.
2. Set aside.

Bisque Butter Foam 

1. Chop the vegetables and sauté them in the oil on a low heat for 15 minutes. 
2. Add the tomato paste and anise and reduce until all the liquid has evaporated. 
3. Add the shrimp heads and fry them for 5 more minutes, pressing down on them to get out all the juices. 
4. Add the butter and infuse for 2 hours at 70°C. 
5. Strain and decant the fat. 
6. Add and blend in the lecithin.