King Crab Gelée with Lobster

Ingredients

• 3 sheets white gelatin
• 1 Garlic clove
• olive oil
• 80 g king crab meat
• 0.5 tsp freshly chopped dill
• 200 ml whipping cream
• Salt
• pepper (from grinder)
• 0.25 tsp lobster paste
• 4 lobsters
• Salt
• 2 tbsp butter
• 1 tsp freshly chopped parsley
• 4 stalks green asparagus
• 1 large potato
• vegetable oil (for frying)
• 8 pearl onions
• 8 black, pitted olives
• 1 Red Onion
• 1 tbsp finely sliced chives
• 2 tbsp verjus
• 4 tbsp olive oil

Instructions

1. 1.

   Soak gelatin in cold water. Peel and finely chop garlic; sauté until translucent in a pot. Cut crab meat into small pieces, add dill to the garlic, and deglaze with cream. Season with salt and pepper, stir in lobster paste, and simmer over medium heat for about 3 minutes. Puree everything finely, remove from heat, dissolve the well-extracted gelatin into it, and pour the mixture into small molds lined with plastic wrap. Refrigerate for about 4 hours.

2. 2.

   Bring a large pot of salted water to a boil. Place lobsters, claws, and heads down into the bubbling water and cook while occasionally turning. Cooking time depends on size: 500 g lobsters need about 8-10 minutes; add roughly 5 minutes per additional 500 g.

3. 3.

   Remove from water with a slotted spoon and let cool briefly.

4. 4.

   Take off rubber bands, separate lobster tails from bodies, split lengthwise. Release meat from claws and cut into small pieces. Lightly sauté tail and claw pieces in hot buttered pan, season with salt, pepper, and sprinkle parsley. Remove from heat and allow to warm slightly.

5. 5.

   Peel the lower third of asparagus, trim woody ends, and cook stalks in boiling salted water for about 5 minutes until al dente. Drain, shock in cold water, pat dry, then cut into 4 cm pieces.

6. 6.

   Peel, wash, and thinly slice or shave potato; pat dry. Fry in hot oil until golden yellow, drain on paper towels, lightly salt. In a hot pan, sauté pearl onions in oil until browned all around. Add asparagus and briefly wilt.

7. 7.

   For vinaigrette, peel and finely chop onion, mix with sliced chives, verjus, and olive oil, season with salt and pepper.

8. 8.

   Plate the panna cotta, remove plastic wrap, and arrange half a lobster tail on top of each. Arrange asparagus pieces, potato slices, olives, and pearl onions around, drizzle with vinaigrette, and serve.