Lobster Cocktail Sauce

Ingredients for a 1 Pint Dispenser:

1 Cup Heavy Cream
40 g Lobster butter

1/4 Cup  Apple balsamic vinegar
1/4 Cup Tomato paste
3 tsp.  Salt
dash of Pepper
24 pieces Green beans
4 tbsp.  Olive oil
dash of Sea salt

For the lobster foam:

Heat the heavy cream, cook with the lobster butter and tomato paste until thickened, salt and season with pepper and apple balsam vinegar. Pass the mixture through the funnel & sieve directly into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 167 °F in a bain-marie or water bath. Shake vigorously before serving.

For serving:

Fill a cocktail glass with the marinated green beans and the cooked lobster pieces and top with the lobster foam.

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