Lobster in Wine Gelée

Ingredients

• 3 sheets white gelatin
• 350 ml Sauternes or light grape juice
• 125 ml classic vegetable broth
• Salt
• Pepper
• 0.5 bulb fennel
• 0.5 green apple
• 200 g lobster meat (or river crab meat)
• 1 vanilla pod
• 2 egg yolks
• 100 ml white wine (or apple juice)
• 1 tsp hazelnut oil

Instructions

1. 1.

   Soak gelatin in cold water for 10 minutes.

2. 2.

   Reduce Sauternes by about half over ~10 minutes. Squeeze out excess water from the gelatin and dissolve it in the hot liquid; do not boil further.

3. 3.

   Stir wine with broth, season with salt and pepper, then let cool to room temperature.

4. 4.

   Wash, trim, and finely dice fennel. Peel, core, and finely dice half a green apple.

5. 5.

   Blanch fennel cubes by plunging them into boiling water for 30 seconds, then drain and rinse with cold water.

6. 6.

   Dice lobster meat, combine with fennel and apple, season with salt and pepper. Rinse two molds with cold water. Fill molds with the lobster mixture, pour gelatin liquid over it, and refrigerate for 5 hours.

7. 7.

   For the frothy cream split the vanilla pod lengthwise, scrape out the seeds. Separate eggs; beat yolks with vanilla seeds, white wine, a pinch of salt and pepper over a double boiler until foamy (reserve whites elsewhere). Fold in hazelnut oil.

8. 8.

   Dip molds into warm water and pour the gelées onto plates, top with vanilla cream and serve.