Three-Star Chef Cees Helder Cooks up a Deliciously Dutch Dish in his Rotterdam Restaurant
The first thing to prepare is a Court Bouillon:
6 litres of water
150 ml vinegar
200 grammes celery
Half a carrot
Half a leek
2 bay leaves
4 bunches of thyme
Wash and finely chop the vegetables, add with vinegar to the water, bring to the boil and add the herbs, salt and pepper. Cook on a low flame for 15 minutes then drain through a fine sieve.
Cook the lobster for two minutes in the Court Bouillon. Cool in iced water, to halt the cooking process.
Remove the claws and cook them for a further four minutes in the bouillon, before cooling in iced water. Then peel the lobster flesh out of the claws.
Cut the lobster tail through the middle and grill it. Cut half a celery stalk into strips. Fry the strips until they are golden brown before steaming with a little water. Serve the celery along with the lobster tail.
The most time-consuming aspect of this dish is the preparation of the three sauces:
3 kg of lobster shells
100 ml olive oil
1 clove of garlic
150g tomato purée
4 bunches of tarragon
4 bunches of thyme
1 tablespoon ground peppercorns
1 tablespoon coriander
400ml Noilly Prat
0.5 litres white wine
0.5 litres Court Bouillon
1 litre cream
Finely chop the lobster shells, fry in hot oil, stirring constantly. Add in the washed and chopped vegetables, herbs and pepper.
Flash-fry everything before adding the tomato purée and continue cooking. Add the cognac, Noilly Prat and the white wine. Stir together until the ingredients are dissolved. Cook the liquid down to a quarter of its original volume.
Add the cream and Court Bouillon and simmer over a low flame for an hour.
Drain the sauce through a fine sieve.
Finally, cook the sauce down to the right consistency.
100ml egg yolk
100ml truffle juice
Whip up the truffle liquid and the egg yolk, then add some truffle oil and butter.
150ml Court Bouillon
50ml truffle juice
2 tablespoons olive oil
Warm up the Court Bouillon and the truffle juice. Mix in the butter and olive oil.
First pour the truffle bouillon over the cooked lobster claws. Then cover with a fine layer of Truffle Sabayon. The lobster sauce is presented in a small jug together with the cooked lobster tail.
Both parts of the lobster are served as one dish.