Lobster Osterschelde | Fish and Seafood | DW | 25.08.2005
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Fish and Seafood

Lobster Osterschelde

Three-Star Chef Cees Helder Cooks up a Deliciously Dutch Dish in his Rotterdam Restaurant


Lobster Osterschelde

The first thing to prepare is a Court Bouillon:

6 litres of water
150 ml vinegar
200 grammes celery
Half a carrot
2 onions
Half a leek
2 bay leaves
4 bunches of thyme
60 peppercorns

25.08.2005 a la carte gericht 2

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:

Lobster sauce

3 kg of lobster shells
100 ml olive oil
1 clove of garlic
200g onions
200g leeks
300g fennel
150g tomato purée
4 bunches of tarragon
4 bunches of thyme
1 tablespoon ground peppercorns
1 tablespoon coriander
400ml cognac
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.

Sabayon Truffle

100ml egg yolk
100ml truffle juice
Truffle oil
Clarified butter

Whip up the truffle liquid and the egg yolk, then add some truffle oil and butter.

Truffle Bouillon

150ml Court Bouillon
50ml truffle juice
20g butter
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.

Bon Appetit!