Boston Lobsters Cooked by Sous-vide Cooking
Main ingredients
One Boston lobster weighed 500g
Other ingredients
5g thyme, 5g dill, 6 pieces of asparagus, 35g chopped nuts, 2 strawberries, 4 mushrooms, 3 cherries
Seasoning
10g butter, 5g freshly ground rock salt, 6g black pepper, a bottle of olive oil, 20g honey mustard sauce, 15g green bean sauce
Steps
1. Scald the Boston lobster and peel the shell. Put the shrimp in a sealed bag. Add dill, thyme and butter, and then vacuum seal them with a vacuum sealer. Put the bag in a water bath at a temperature of 65°. Cook at a low temperature for 30 minutes.
2. Peel the asparagus; fry it with olive oil until it is soft and slightly burned, and season with salt and black pepper.
3. Preheat the frying pan; pour the right amount of olive oil and butter, and add the cooked lobster meat and other mixed ingredients. Use a spoon to pour the soup over the lobster while frying slightly.
4. Cut off the asparagus heads. Fry the asparagus and then put it on a plate. Put the lobster on the plate. Put a spoonful of honey mustard on the side, and decorate with green bean paste and chopped nuts (walnuts, almonds and other nuts).
Soup
That soup is a mixture of olive oil, butter, herbs, and a little bit of juice from the lobster. Because when the lobster is fried, the juice of the lobster will slowly come out. Coupled with butter, olive oil and herbs, the soup will gradually increase; pour the soup onto the lobster while frying, and the purpose is to make the lobster on the top that is not fried also fully flavored.
One Boston lobster weighed 500g
Other ingredients
5g thyme, 5g dill, 6 pieces of asparagus, 35g chopped nuts, 2 strawberries, 4 mushrooms, 3 cherries
Seasoning
10g butter, 5g freshly ground rock salt, 6g black pepper, a bottle of olive oil, 20g honey mustard sauce, 15g green bean sauce
Steps
1. Scald the Boston lobster and peel the shell. Put the shrimp in a sealed bag. Add dill, thyme and butter, and then vacuum seal them with a vacuum sealer. Put the bag in a water bath at a temperature of 65°. Cook at a low temperature for 30 minutes.
2. Peel the asparagus; fry it with olive oil until it is soft and slightly burned, and season with salt and black pepper.
3. Preheat the frying pan; pour the right amount of olive oil and butter, and add the cooked lobster meat and other mixed ingredients. Use a spoon to pour the soup over the lobster while frying slightly.
4. Cut off the asparagus heads. Fry the asparagus and then put it on a plate. Put the lobster on the plate. Put a spoonful of honey mustard on the side, and decorate with green bean paste and chopped nuts (walnuts, almonds and other nuts).
Soup
That soup is a mixture of olive oil, butter, herbs, and a little bit of juice from the lobster. Because when the lobster is fried, the juice of the lobster will slowly come out. Coupled with butter, olive oil and herbs, the soup will gradually increase; pour the soup onto the lobster while frying, and the purpose is to make the lobster on the top that is not fried also fully flavored.