Oosterschelde lobster | mango | mhisky | citrus fruits by restaurant Inter Scaldes***

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

Prep time

Dish by Paul de Groote and Ruben van Helvert - Restaurant Inter Scaldes***

• Start soaking pine needles in water one day in advance. Leave this overnight. 
   
• The next day, light a medium amount of charcoal and heat your Kamado to 85°C. When the Kamado is at temperature, place the grid in the Kamado. Place the grid on the highest level. For this recipe, work with direct heat.

Preparation

• Finely chop the shallots and add the butter to this. Let this steam for 15 - 20 minutes on your Kamado or cooker. No need to stir in the meantime but make sure your shallots don't burn, they will stew gently in the pan. 
   
• Next, prepare the mango brunoise. A brunoise means that you cut the mango into very fine (equally sized) cubes. When you have done this, add the whisky and leave it aside. 
   
• Then make the quenelle carrot cream. To do this, boil the carrot and potato al dente and then puree them. Then add a splash of orange juice. 
   
• Cook the lobster in a court bouillon for 3 minutes.
   
• Then cut the lobster tails in half. Make a bed of pine branches in the drip pan and place the tails in between. Smoke the lobsters for 20 minutes.
   
• Add the soaked pine needles to the coals using the woodchipper.
   
• In the meantime, make the citrus sauce. To do this, heat the yuzu juice and stewed shallots in a pan and bring to the boil. Let this reduce and add a dash of cream. Strain the sauce and collect the liquid, put the liquid on low heat and now add the cold butter while stirring. Season with salt and pepper.
   
• When the lobsters are done, serve with the braised shallots, the brunoise of mango, a few sprigs of Ghoa Cress, the quinelle of carrot cream and the citrus sauce.

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