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Lobster with Smoked Potato

4 persons | Fish and shellfish | Fish | Main dish


Dish by Eric van Bochhove - Restaurant 't Vlasbloemeken

  • Boil the lobster in a powerful court bouillon for 1 minute per 100gr, then let it cool in cold water
  • Wrap the new potato in aluminum foil with thyme, rosemary and or olive oil. Roast the potato on a moderate heat. When done, let it stiffen in the refrigerator and cut into slices
  • Mashed potatoes with green herbs and smoked butter; Make a puree from the edges and trimmings with puree of green herbs and finish with smoked butter or oil
  • Season with salt & pepper
  • Asparagus shortly before cooking and then briefly roast on the grill
  • Prepare a monk's beard with dressing
  • Mix sea kale with dressing
  • Dressing with sea lettuce and spinach

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  • 2x 800 gram gekookte Oosterschelde kreeft
  • 4 (gepofte) nieuwe aardappelen
  • 500 gram asperges
  • 100 gram monnikesbaard
  • 50 gram zeekool
  • 10 gram zeesla 
  • 50 gram spinazie


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