A fresh and inviting seafood recipe, perfect for coloring a summer dinner with flavor: Lobster in a crust of ‘nduja over almond cream with verbena and rose marinated cherries, a signature dish of Michelin-starred chef Heinz Beck.
Ingredients for four people
For the almond cream
For the lobster
For the ‘nduja crust
For the marinated cherries
For the cherry sauce
For the decoration
Procedure for Lobster in a Crust of ‘nduja Over Almond Cream by Heinz Beck
For the almond cream
Combine the slivered almonds and shellfish broth, whisk and cook to 80°C. Transfer to a Pacojet container, freeze and then pure three times. Adjust for salt.
For the lobster
Blanch them in water at 90°C for six minutes. Stop cooking by cooling them immediately in cold water. Scoop out the flesh and cut the tails into medallions, leaving the claws whole.
For the ‘nduja crust
Cook the ‘nduja in a bain-marie and obtain an oil from the melted fats. Work the butter at room temperature, add the oil obtained from cooking the ‘nduja in a bain-marie, the chopped chervil and the breadcrumbs. Knead everything together and spread the resulting crust over the lobster medallions. Grill for three minutes.
For the marinated cherries
Marinate 50 g cherries, previously pitted, in red port. Transfer to a saucepan and boil for a few minutes to evaporate the marinade alcohol. Remove from the heat and add the cloves, cinnamon and juniper berries. Allow to cool and store in the refrigerator.
For the cherry sauce
Puree the cherries and make 200 g of cherry water. Add the verbena, Turkish rose and leave to infuse for one day. After the infusion is finished, bind with gelespessa in order to obtain the consistency of a smooth sauce.
Serving
Spread the almond cream on the base of the plate and lay the ‘nduja-crusted medallions on top. Add a few dots of cherry sauce. Complete the dish with the marinated cherries, previously divided into four parts, and the atsina cress.