LOBSTER CELERIAC SOUP WITH LOBSTER FOAM AND TRUFFLES
Ingredients;
Diced cubed celeriac about 2 cups
Two cubes of unsalted butter
1-½ cups of water
TO MAKE THE FOAM
Extra Virgin Olive oil
I cup double cream
10 lobster shells
THE GARNISH
I small cube of butter
4 ounces lobster meat
Salt and peer
½ ounce black truffle
METHOD;
Simmer the celeriac until it is soft in a pan of salted water
Puree until smooth adding some of the cooking water
Set aside.
For the foam heat the oil and put in the lobster tails until they turn red then add in the tomatoes paste and cook for 2 mins.
Add the cream and simmer it all until it’s reduced by 25%.
Strain and leave aside.
Melt the butter and add the lobster, salt and pepper and heat.
Meantime boil the soup and add the lobster cream slowly using a blender to make it frothy.
Put the lobster meat into bowls and pour over the soup then add the lobster foam on top.
Grate the truffle over the foam and voilà.
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