Crab ravioli, bisque foam and Supreme Ossetra caviar
Serves 4
Like a seafood platter: lobster and oysters, briny mayonnaise with Rova Caviar Supreme Ossetra
Ingredients (serves 4)
- 2 lobsters cooked in a court-bouillon
- 8 oysters
- 1 tin of 50 g Rova Caviar Supreme Ossetra
- White wine vinegar
- Mustard
- 1 egg yolk
- 1 pinch of fine salt
- 3 turns of the white pepper mill
- 150 g of sunflower oil
Preparation and finishing steps
- Shuck the oysters, then rinse them in their own liquor so as not to lose the briny taste.
- Separate the oysters from their liquor, then strain the liquor to remove any shell fragments.
- Cut the oysters in half.
- Reduce the oyster liquor with the vinegar.
- For the mayonnaise, combine the reduced oyster liquor with the salt and the pepper.
- Add the mustard and the egg yolk. Mix well.
- Build the mayonnaise with the oil, taking care to pour the oil in a thin stream while whisking.
- Gently fold the Rova Caviar Supreme Ossetra into the mayonnaise.
- Carve the lobster.
- Plate up.
If you want to cook the lobster yourself
Make a broth with a roughly cut garnish (onion, garlic, carrot, celery stick, pepper, star anise). Boil for 15 minutes. Drop the whole lobster into the broth and take the pan straight off the heat. Let the lobster cook in the residual heat for 10 minutes.
