Ingredients
Serves 4-6Lobster Tarte
1 cooked lobster tail
1 small jar of salmon roe
1 sheet of puff pastry
500g of baby spinach
1 small knob of ginger (julienne)
3 eschalots (finely sliced)
1 clove of garlic (finely chopped)
150 ml of pouring cream
Couple of punnet of baby herbs
100 ml of beurre blanc (see recipe below)
Buerre Blanc
250 gr diced unsalted butter
150 ml white wine
50 ml white wine vinegar
100 gr chopped eschalots
50 ml pouring cream
Salt & pepper
Method
Lobster Tarte
Cut 2 discs of puff pastry, 10 cm in diameter. Place them on an oven tray with grease proof paper underneath and on top of the pastry.
Place another oven tray on top and cook in the oven at 180ºC until golden brown and set aside.
In a pot heat a little olive oil, then add the eschalots, garlic and ginger. Cook slowly with no colouration until soft, then add the spinach and cook until wilted which takes only seconds. Take the pan off the heat and add the cream.
Put the spinach mix in a blender and blend until smooth.
Slice the lobster into thin medallions and set aside.
Spread the spinach puree onto the puff pastry discs then arrange the lobster in rosette fashion, add a teaspoon of salmon roe in the centre and top with a few sprigs of baby herbs. Serve with a beurre blanc sauce.
Buerre Blanc
In a saucepan combine the eschalots, wine and vinegar and simmer to evaporate the liquids.
Add the cream, bring to boil then reduce the heat to very low.
Whisk in the butter bit by bit until all melted and emulsified.
Pass through a fine sieve and season with salt and pepper.
Take care not to boil the sauce as it will split