Lobster:
- Cook the lobster in salted water for 7 minutes (boiling water).
- Cool the lobster in water and ice. Peel and set aside the heads.
Blue Lobster from Sagres with
Blue Lobster from Sagres with Aveleda Parcela do Roseiral
A harmonization that honors Algarve
tradition and invites discovery.
A harmonization that honors Algarve tradition and invites discovery.
Ingredient
Blue Lobster from Sagres
With its deep sea color and flavor that comes from cold
currents, Sagres blue lobster is pure Atlantic on your plate.
With its deep sea color and flavor that comes from cold currents, Sagres blue lobster is pure Atlantic on your plate.
Recipe
Blue Lobster from Sagres
This recipe pairs well with Aveleda Parcela do Roseiral.
Ingredients
Blue lobster 1 piece (±800g)
Lobster broth:
• 200 g tomatoes
• 100 g onions
• 15 g garlic
• 60 g celery stalks
• 60 g fennel bulb
• ½ chili pepper
• 1 liter fish stock
• Salt to taste
• Cilantro sprigs to taste
• Olive oil to taste
• Brandy to taste
For the rice:
• 300 g Carolino rice
• 70 g chopped shallots
• 100 g white wine
• Chopped coriander to taste
• Kaffir lime to taste
• 50 g butter
• Olive oil to taste
Tomato tartar:
• Extra virgin olive oil to taste
• Fleur de sel to taste
• 200 g beefsteak tomatoes
For plating:
• Tapioca crisp
• Codium seaweed
• Sea grape seaweed
• Sea fingers
• Lemon confit purée
• Champagne sauce
• Lobster butter
Preparation
Recipe for 3 people:
Step 01
Step 02
Clam broth:
- Place the olive oil, onion, garlic, fennel, chili pepper, bay leaf, coriander stalks, celery stalks, and diced tomatoes in a saucepan and sauté.
- Add the lobster heads, sauté and crush the heads to release the juices. Add the brandy, add the fish stock and simmer for about 45 minutes.
- Blend until smooth, strain through a sieve and it is ready to use.
Step 03
Rice:
- Place olive oil and shallots in a pan and sauté, add the rice, pour in the white wine and allow to evaporate slightly. Then add the lobster stock and cook (stirring constantly).
- Finish the rice with kaffir lime zest, chopped coriander, and butter.
Step 04
Plating
- Glaze the tenderloin and lobster claws with lobster butter.
- Serve the tomato tartare seasoned with fleur de sel and virgin olive oil on a plate.
- Place the crispy tapioca and lobster claws on top, with the loin on the side, and finish with seaweed, sea fingers, and a few dots of lemon purée.
- Arrange the rice on a plate and finish with Champagne sauce (foam).
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Jo Manji
With soft melodies and enveloping atmospheres, Jo Manji creates soundscapes that invite reflection. His music is ideal for moments of pause, like a light wine at sunset.
Beyond the Sunset
Jo Manji
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