River Lobster Ragout

Ingredients

• 500 g river lobster
• 1 l water
• 1 onion
• Salt
• Pepper
• caraway seeds
• 4 quail eggs
• 1 tbsp butter
• 1 bunch spring onions
• 1 bunch small white radish
• 4 small beetroot
• 0.5 green apple
• 150 g whipping cream
• 2 sprigs parsley

Instructions

1. 1.

   Clean the lobsters thoroughly with a brush. In a large pot, blanch them briefly in water with peeled onion, salt, pepper and caraway seeds, then remove.

2. 2.

   Peel, wash, trim and cut beetroot into small points; blanch in boiling salted water for 8 minutes, then drain. Wash spring onions, trim the ends slightly. Clean radish, leave a bit of green, blanch in boiling salted water for 5 minutes, then drain well.

3. 3.

   Break open the lobsters and heat the meat together with spring onions, radish, beetroot and cream until it reduces. Fry quail eggs in butter. Peel the apple, remove seeds, cut into thin wedges, warm briefly in the ragout, season with salt and pepper. Plate the ragout, garnish with a lobster head and scatter parsley leaves.