Lobster Bisque & Spaghetti Sphere | Fine Dining Pasta Recipe at Home скачать в хорошем качестве

Lobster Bisque & Spaghetti Sphere | Fine Dining Pasta Recipe at Home

Ingredients: For the broth and lobster: · Cold water — 1.5 L · Celery — 1–2 stalks · Carrot — 1 pc · Leek — 1 pc · White onion — 1 pc · Vinegar — 125 ml · Coarse sea salt — 15 g · Orange — 1 pc · Lobster — 2 pcs For the bisque: · Lobster broth — 500 ml · White wine — 150 ml · Tomato paste — 30 g · Olive oil · Butter — 50 g · Lobster heads and shells · Fennel — 1 pc · Onion — 1 pc · Celery — 1–2 stalks · Carrot — 1 pc · Garlic — 3 cloves · Tomatoes (medium) — 3 pcs For the spaghetti sphere with filling: · Lobster meat · Heavy cream — 100 ml · Egg white — 2 pcs · Sea bass (fillet) — 1 pc · Salt · Squid ink spaghetti — 100 g For serving: · Caviar Instructions: 1. Prepare the broth: Pour water into a large pot, add the chopped onion, celery, carrot, and leek. Add vinegar and the squeezed orange juice. Bring to a boil and cook for 10 minutes over medium heat. 2. Cook the lobster: Prepare the lobster. Skewer the tail parts with metal skewers to prevent them from curling. Place the lobster tails into the boiling broth. Cook for 2 minutes, then add the claws and cook for another 3–4 minutes. Remove the lobster and transfer to a bowl of ice water. Then, separate the meat from the shell. Save the shells and heads for the bisque. 3. Make the bisque: Sauté the lobster head and shells in olive oil. Add the tomato paste and stir. Pour in the white wine and let it reduce. Then, add the chopped fennel, carrot, onion, celery, tomatoes, and garlic; stir. Pour in the lobster broth. Simmer for 20 minutes. Strain through a sieve into a saucepan, reduce the liquid by half, and whisk in the butter. 4. Prepare the filling: Fillet the sea bass and place the fillet in a blender. Add the egg whites and heavy cream. Blend until smooth. Then, take the lobster meat and chop it finely. Combine everything in a bowl, add salt, mix, and transfer to a piping bag. 5. Make the spaghetti sphere: Cook the spaghetti until al dente (about 8–9 minutes) and let it cool. Line the edges of a silicone hemisphere mold with the pasta, then fill the center with the prepared filling. Place the mold in a deep baking tray, create a water bath by pouring hot water around it, cover with foil, and bake in a preheated oven at 75°C (165°F) for 18 minutes. 6. Assembly: Carefully remove the spheres from the mold and place them in a deep bowl. Garnish with caviar. Pour the hot bisque over the sphere at the table from a sauce boat. Enjoy your meal!