Lobster Dipping Sauce

1 cup heavy cream
3 tbsp. Maine lobster butter
2 tbsp apple balsamic vinegar
0.25 tbsp tomato paste
pinch of salt
pinch of  pepper
24 x green beans
4 tbsp olive oil
pinch 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 iSi funnel & sieve directly into the 1 pint cream whipper. Screw on 1 N20 cream charger and shake vigorously. Keep the cream whipper warm at max. 75 °C (167 °F) in a bain-marie or water bath. Shake vigorously before serving.

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