Ingredients (serves 4)
Lobster
2 live lobsters (600–700g each)
2 tbsp extra virgin olive oil
Sea salt flakes
Freshly ground black pepper
Coral Butter
Coral lobster roe
100g butter, softened
1 garlic clove, finely minced
1 tsp lemon juice
Salt and pepper, to taste
Brandy Reduction
200ml good quality brandy
100ml fish stock
1 shallot, finely chopped
1 tsp brown sugar
1 knob of butter
Mango pearls (using spherification)
250g mango pulp
2g sodium alginate
500ml cold mineral water
3g calcium chloride
1 tsp sugar
Method
1. Blanch the lobsters in salted water for 3–4 minutes. Remove from the water and halve lengthwise with a large, sharp knife. Carefully extract the coral (liver and roe) and set aside for the butter.
2. Make the coral butter by blending the coral, butter, garlic, lemon juice, salt, and pepper until smooth. Chill until needed.
3. Prepare the brandy reduction. Sauté the shallot in the knob of butter until soft. Add the brandy and flambé carefully. Stir in fish stock and brown sugar, then reduce by simmering over a medium heat until slightly thickened. Keep warm.
4. Create the mango pearls using the spherification method. Mix the mango pulp with sugar and sodium alginate and stir well. Let the mixture rest for 15 minutes. Dissolve the calcium chloride in cold mineral water. Using a measuring spoon or dropper, place the mango mixture into the calcium bath. Let them set for 1–2 minutes until gelled, then rinse gently in cold water. For an easier alternative, simply use mango cubes or balls.
5. Heat a griddle with a little olive oil. Grill the lobster halves first flesh side down for 3–4 minutes, then turn and cook briefly on the shell side. One minute before finishing, brush the coral butter over the meat to melt and infuse flavour.
6. Serve by placing a lobster half on each plate. Drizzle brandy reduction and garnish with mango pearls which add a fresh, sweet contrast. Finish with a sprinkle of sea salt flakes and fresh herbs like coriander or parsley.
Wine pairing: Pairs perfectly with a barrel-aged Chardonnay or an Amontillado sherry.
