Lobster with acacia honey
4 servings
60 minutes
Lobster with acacia honey is a refined dish of European cuisine that combines the tenderness of seafood with the delicate aroma of flowers and honey. The origins of this combination trace back to French gastronomic traditions, where seafood is often complemented by sweet notes. The consomme made from lobster heads gains deep flavor from vegetables, while the final addition of honey and citrus notes makes it truly sophisticated. Before serving, the lobster meat is sautéed to a light caramelization and then simmered in its own broth to absorb flavors. The dish is served with honeycombs and acacia flowers, creating an incredible blend of sweetness and ocean freshness. Perfect for a romantic dinner or a special event, this culinary masterpiece captivates with its harmony of flavors and elegant appearance.
1
Drop the lobsters into boiling water and cook for three minutes. Use a slotted spoon to remove them and transfer to ice water for half a minute. Carefully remove the shell from the lobsters without damaging them. First, separate the claws, then the tail. Cut the tail lengthwise into two parts and remove the insides.
- Lobsters: 4 pieces
2
Prepare consomme from lobster heads. Cut them into 4-6 pieces and sauté in olive oil. Wash, peel, and finely chop the vegetables. Sauté them in a pot with olive oil for 20 minutes. Add the sautéed lobster heads. Pour in water and let it simmer on low heat until half evaporates. Remove the residue from the broth, cool it, mix with egg whites, whip, and return to the boiling broth. Once this mixture floats, remove it with a skimmer and strain the broth. Stir in liquid honey and a pinch of salt.
- Olive oil: 50 ml
- Carrot: 80 g
- Onion: 225 g
- Leek: 125 g
- Water: 1.5 l
- Egg white: 70 g
- Acacia honey: 20 g
- Sea salt: to taste
3
Heat the consomme to 70 degrees, add orange zest, a little acacia flowers, and citron. Cover and infuse for 5 minutes on low heat.
- Orange zest: 1 teaspoon
- Acacia flowers: to taste
- Citron flowers: to taste
4
Sear the claws and tails of the lobsters, reduce the heat, cover with a lid, and simmer for one minute at around 70 degrees.
- Lobsters: 4 pieces
5
Place the lobster meat on plates. Pour consomme over it. Garnish with pieces of honeycomb and flowers of acacia and citron.
- Honeycomb: to taste