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🍽️ Seafood on Creamy Foam Sauce

477 kcal · 30 min · 4 servings

Ingredients

• 1600 g pre-cooked lobster (2 pre-cooked lobsters)
• 4 scallops
• 320 g sea bass fillet (4 sea bass fillets)
• 4 blanched cabbage or lettuce leaves
• salt
• black pepper
• 4 stalks green asparagus
• 4 corn cobs (baby corn)
• 8 water chestnuts
• 1 tbsp lemon olive oil
• 1 onion
• 1 stalk celery
• 1 tbsp butter
• 40 ml dry vermouth
• 150 ml champagne (or sparkling wine)
• 2 sprigs thyme
• 0.5 l unsalted lobster stock (jar)
• 4 sea urchins
• 250 g whipping cream
• 0.5 lime
• salt
• white pepper
• 1 pinch sugar

Instructions

1. 1. Finely chop the onions.
2. 2. Wash the celery stalks and remove the tough fibers.
3. 3. Dice the celery into small cubes.
4. 4. Melt butter in a pan and sauté the onions and celery until translucent.
5. 5. Deglaze the pan with vermouth wine.
6. 6. Let the vermouth wine liquid reduce completely.
7. 7. Pour champagne into the pan.
8. 8. Cook the champagne liquid down to two-thirds of its original volume.
9. 9. Add thyme leaves to the sauce.
10. 10. Pour lobster stock into the pan.
11. 11. Cook the sauce until the liquid volume has halved.
12. 12. Carefully open the sea urchins.
13. 13. Catch the released sea urchin juice in a container.
14. 14. Strain the collected juice through a fine sieve.
15. 15. Scoop out the edible parts (gonads) of the sea urchins with a spoon.
16. 16. Set aside the sea urchin gonads.
17. 17. Carefully remove the lobster meat from the shell.
18. 18. Halve the lobster tails.
19. 19. Extract the meat from the lobster joints and claws.
20. 20. Open the scallops.
21. 21. Remove the scallop meat.
22. 22. Pat the scallop meat dry with a kitchen towel.
23. 23. Pat the fish fillets dry as well.
24. 24. Remove any bones from the fish using tweezers.
25. 25. Rinse four small bamboo baskets (each approx. 15 cm in diameter) with hot water.
26. 26. Line the bamboo baskets with cabbage leaves.
27. 27. Distribute the lobster meat, scallops, and fish fillets onto the baskets.
28. 28. Season the seafood with salt and pepper.
29. 29. Wash the asparagus spears.
30. 30. Peel the lower ends of the asparagus spears.
31. 31. Cut the asparagus into bite-sized pieces.
32. 32. Pour the filtered sea urchin juice into the prepared sauce base.
33. 33. Top up the sauce with cream.
34. 34. Cook the sauce for about 4 minutes.
35. 35. Wash the lemon under hot water.
36. 36. Dry the lemon.
37. 37. Finely grate the lemon zest.
38. 38. Squeeze the lemon.
39. 39. Add the sea urchin gonads to the sauce.
40. 40. Blend the sauce until smooth with a mixer.
41. 41. Season the sauce with salt.
42. 42. Season the sauce with white pepper.
43. 43. Season the sauce with a pinch of sugar.
44. 44. Add lemon juice to the sauce.
45. 45. Add the lemon zest to the sauce.
46. 46. Fill the finished sauce into pre-warmed plates.
47. 47. Arrange the lobster, fish, scallops, and asparagus on the sauce.
48. 48. Decorate the dish with fried wonton wrappers if desired.

Nutrition per serving

• kcal: 477
• Protein: 31 g · Fett/Fat: 34 g · Carbs: 12 g