Preparation

Courtesy of Paul de Groote and Ruben van Helvert - Restaurant Inter Scaldes***

Start one day in advance by soaking the pine needles in water. 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.

Finely chop the shallots and add the butter. 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 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.