Preparation :

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Preparation :                In a big saucepan, drop the lobster alive into boiling water for 1 minute. Remove the heads and set aside. Split the tail down the middle. Heat butter in a frying pan and roast the lobster for about 3 minutes.Cut 4 thin slices of carrots (belt shape) and blanch for 1 minute in salt water, cool in ice water. Roll the carrot belts around a piece of steel circle with baking paper wrapped around it. Dry in a warm oven. Take the rest of the carrots, boil and mash them into a purée.  Put in a mixer with the milk and mix like a milk-shake. Pour the carrot milk shake into the carrot belt and sprinkle with cardamom. Peel and cut the apples into small cubes. Pan-fry them with butter and curry. Blanch the chervil in salt water, then in ice water. Mix it into a purée with some olive oil.                                 In a saucepan, colour the lobster heads with butter, add cognac and reduce, add port and reduce by half, add veal stock and fish fumet, reduce to a syrup consistency.Thierry Voisin, Restaurant les Saisons, Tokyo.  Photography by Ragnar Fridriksson, PassionfoodBack to cookbook[img]file:///C:/Users/Administrator/AppData/Roaming/2345Explorer/Cache/Default/Cache/Content.IE5/42EPNURR/HOMARD_1[1].jpg[/img]

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舌尖上的食尚

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王刚

好好 学习了 确实不错