Let's enjoy the elegance of a vanilla lobster, enhanced by Riva, our non-alcoholic white blending apples, white jasmine tea and seaweed. Riva's gourmet and floral notes will go perfectly with the delicate aromas of vanilla.
Ingredients (6 people)
- 1 piece of celeriac
- 4 vanilla pods
- 2 pieces of Mediterranean lobster of approximately 400-600g
- 3L of water
- Clarified butter
> For the vanilla sauce:
- 100g of cider vinegar
- 1 shallot
- 200g butter
- The pulp of a vanilla pod
- Salt
> For plating:
- 1 copper saucepan
- Branches of thyme, marjoram, rosemary, oregano, wormwood, pine
- Aluminum foil
1 - Clean and peel the celeriac. Using a slicer, cut the celeriac into 2cm thick slices. Grill in a pan in butter on both sides. Remove from heat and cut into 4cm diameter pieces, then cut each piece in half.
2 - Vanilla skewers: split the vanilla pods lengthwise and scrape out the seeds inside, keeping them for the sauce. Dry the vanilla pods in the oven until they are firm like a skewer.
Tip: use a small wooden skewer to keep them in a straight shape.
3 - Tie the lobsters by the tail. Plunge them into boiling water for 4 minutes, then let them cool down. Remove the head and shell. Cut medallions along the lobster's own lines. On the vanilla skewers, intersperse 3 lobster medallions with 3 celeriac slices. Brush with clarified butter and reheat gently under a salamander to serve.
4 - Vanilla sauce: peel and chop the shallot. In a saucepan, pour the vinegar and add the shallot, then gently reduce by half. Strain and collect the liquid. Use this liquid as a base to start a butter whipped in a saucepan over low heat. Add the cold butter cubes, whisking constantly. Add the pulp of the vanilla pod and salt.
5 - Plate up: place aluminum foil at the bottom of the pan, leaving a hole in the middle. Start filling with herbs, adding volume. Before serving, place the hot, lit charcoal into the hole in the aluminum foil. Drizzle a few drops of vanilla oil onto the charcoal to create smoke. Place the lobster skewers on top. Cover and serve.
6 - Enjoy with a glass of chilled Riva.
