Lobster | Smoked Potato

4 persons | Kamado, Fish and shellfish | Fish | Main dish

Prep time

Dish by Eric van Bochhove - Restaurant 't Vlasbloemeken

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 200 °C. For this recipe, work with direct heat. Then place the pro set in the kamado, with the grill on the top level.

Preparation

• Wash the potatoes and wrap them in aluminium foil with thyme, rosemary and olive oil. Place them on the grill, cook for 50 minutes to 1 hour. 
   
• Start by cooking the lobster in a pan with a strong court bouillon for 1 minute per 100 grams of lobster, then let cool in cold water.
   
• When the potatoes are cooked, let them stiffen in the fridge. 
   
• Then cut the potato into pieces. From the edges and trimmings of the potato, make a puree with some of the green herbs. Finish this puree with the smoked butter or oil. Season the puree with salt and pepper. 
   
• Pre-cook the asparagus briefly and then roast them briefly on the grill. 
   
• Finally, prepare the monk's beard, sea kale, sea lettuce and spinach with a neutral dressing.
   

* Make the Court broth by combining the celery, onion, carrot, leek, sprig of thyme and peppercorns in a pan of water. Season this with salt and pepper and leave to boil for half an hour.

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