SAUTÉED LOBSTER TAIL

With cauliflower and celery

INGREDIENTS FOR THE LOBSTER

4 lobster tails

PREPARING THE LOBSTER

– Bring a large pot of water to the boil. Add the lobster tails, boil for 1.5 minutes, remove and rinse in iced water. Then halve the tails lengthwise with a sharp knife. Set aside.

INGREDIENTS FOR THE CAULIFLOWER CREAM

1 large cauliflower (keep some florets aside for later)

120 g whipping cream

80 g butter salt pepper nutmeg

METHOD

– Cut the cauliflower into small pieces and put into a pot with the cream and butter and simmer until soft.

– Blend with a stick blender until smooth, then

season to taste.

INGREDIENTS FOR THE RAW CAULIFLOWER SLICES

some of the remaining cauliflower a little cold water

METHOD

– Slice the raw cauliflower very finely, usig a truffle

slicer or a mandolin

– Soak in cold water until needed.

INGREDIENTS FOR THE CAULIFLOWER FLORETS

the remaining cauliflower florets water salt

METHOD

– Take three to four florets per person, bring some salted water to the boil and blanch the florets briefly.

INGREDIENTS FOR THE CELERY

1 bunch of celery a little butter

METHOD

– Remove the stringy bits from the outer stalks of

the celery, then slice finely.

– Melt the butter and toss the celery slices in it. – Some of the celery leaves can be used for

garnish later.

INGREDIENTS FOR THE SAUCE (MAKES APPROX. 1 LITRE)

1 kg crab or lobster shells

100 ml olive oil (for frying)

100 g mixed vegetables: the white part of leeks, celery, fennel, all finely diced.

Recipe by Hubert Wallner,

Gourmet Restaurant Huber Wallner, Dellach on Lake Wörthersee, Austria

Having trained with chefs like Hans Haas, Hermann Huber and Toni Mörwald, Hubert Wallner now heads up the eponymous Gourmet Restaurant on Lake Wörthersee in Carinthia, Austria. 100 g tomato paste some garlic paste salt, pepper, chamomile tea, sugar, Madras curry powder, ground paprika

1 l vegetable stock

1 l fish stock

½ l whipping cream

50 g crème fraîche

50 g mascarpone

METHOD

– Heat the olive oil in a pan and gently fry the crab or lobster shells, then add the finely diced vegetables. Fry until slightly golden.

– Add the tomato paste, stir and mix, then deglaze

with the vegetable stock and add the fish stock. – Season with the spices and some chamomile tea,

increase heat and reduce the sauce by half.

– Stir in the whipping cream, add the garlic paste

and bring to the boil again briefly.

– Strain through a sieve and finally mix in the

crème fraîche and mascarpone.

INGREDIENTS FOR SERVING

olive oil butter salt, pepper, lime juice vegetable stock

TO FINISH

– Warm the serving plates.

– In a large pan, heat some olive oil and butter and sauté the lobster tails. Season with salt, pepper and lime juice.

– Drain the raw cauliflower slices and dress with

olive oil and lime juice.

– Warm the blanched cauliflower florets in a pot with vegetable stock, drain, toss in some butter and season with salt.

SERVING

First dot the cauliflower cream on the plates. Place lobster tails on top, along with cauliflower florets, raw slices and celery. Drizzle with the sauce and garnish with celery leaves.