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Jewel of the Sea

Name: Jewel of the Sea
Ingredients: 1 lobster shell, head and legs, tail meat reserved; 2 tbsp olive oil; 3 shallots, roughly chopped; 1/2 carrot, roughly chopped; 1/2 stick celery, roughly chopped; 1/2 leek, roughly chopped; 2 ripe tomatoes, roughly chopped; 1 tbsp tomato paste; 5 sprigs thyme; 1 bay leaf; 1 tsp pepper corns; water, to cover; 50g tapioca; 250ml water; 15g squid ink; vegetable oil, for frying; 2 medium squid tubes; olive oil, for frying; 20g butter; 1 shallot, peeled and sliced; 2 cobs corn, kernels removed; 300ml lobster stock; 200g corn puree; 60ml cream; 1 whole egg; 1 yolk; salt and pepper, to taste; 120ml water; 400g butter; 1 lobster tail, shell removed

Guillaume Brahimi

22 Jun 2015

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Components

Ingredients

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Season

Ingredients

Lobster Stock (To make the Corn Puree)

1lobster shell, head and legs, tail meat reserved

2 tbspolive oil

3shallots, roughly chopped

1/2carrot, roughly chopped

1/2stick celery, roughly chopped

1/2leek, roughly chopped

2ripe tomatoes, roughly chopped

1 tbsptomato paste

5sprigs thyme

1bay leaf

1 tsppepper corns

water, to cover

Tapioca Crisps

50gtapioca

250mlwater

15gsquid ink

vegetable oil, for frying

Squid

2medium squid tubes

olive oil, for frying

Corn Puree (To make the Corn Custard)

20gbutter

1shallot, peeled and sliced

2cobs corn, kernels removed

300mllobster stock

Corn Custard

200gcorn puree

60mlcream

1whole egg

1yolk

salt and pepper, to taste

Lobster

120mlwater

400gbutter

1lobster tail, shell removed

salt and pepper, to taste

Mussels

1 tbspolive oil

2shallots, peeled and roughly chopped

1clove garlic, peeled and roughly chopped

400gmussels

50mlwhite wine

3sprigs thyme

Sea Urchin Butter

55gsea urchin

75gbutter, softened

Sea Urchin Sauce

60mlwhite wine vinegar

75mlreserved mussel stock

75mlfish stock

120gsea urchin butter

To Serve

4oysters

12clams

1 tbspolive oil

sea spray, picked

rock salt

4sea urchin tongue

unpasteurised ocean trout roe

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsTomatoCreamButterCarrotCeleryGarlicThymeWineCornVinegarShallotOlive OilleekSquidFish stockLobsterOystersOysterPeppercornsVegetable OilMusselsTomato PasteBay LeafSquid InkClamsSea UrchinTapiocaSeafoodDinner

Recipe by Guillaume Brahimi. Originally published by Network 10 on 22 Jun 2015.

Original on 10 Play ↗