Lobster and Jerusalem artichoke

This is a luxurious starter which is perfect for a big celebration. It is easy to make but rather expensive. If Sweden makes it to the world cup in Brazil this would be just the right starter to kick off the weekend. I am a huge fan of Jerusalem artichoke and here the nutty taste works really well with the lobster and some fresh lemon oil.

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                                                                            Photo: Behance.net/Bastarte

Lobster, purée of Jerusalem artichoke (JA), fried JA and dill oil

Start with the lobster. For four persons a small one will do. Boil it or buy it cooked. Use the tail and the claws for the dish.

Purée of Jerusalem artichoke

  • 2 potatoes
  • 2 Jerusalem artichoke
  • 0.2 L cream

Peel and cook the potatoes and artichoke. Mix them with hot cream until you have a nice purée (dependent of the size and the type of potatoes you might not need all cream). Season with salt and pepper.

Fried Jerusalem artichoke

  • one Jerusalem artichoke cut into sticks.

Fry the JA in butter until it is crisp.

Lemon oil

  • 1 tbsp lemon juice
  • 3 tbsp rape oil

Mix and season with salt and pepper.

Plating. Start with the purée. Add lobster, fried JA and lemon oil. Garnish with cress.

Music: Prepared while listening to Soundtrack of our lives

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