Falstaff Magazin International 00/2021

food / RECIPES 88

food / RECIPES 88 falstaff summer 2021

SAUTÉED LOBSTER TAIL with cauliflower and celery (SERVES 4) INGREDIENTS FOR THE LOBSTER 4 lobster tails PREPARING THE LOBSTER – Bring a large pot of water to the boil. Add the lobster tails, boil for 1.5 minutes, remove and rinse in iced water. Then halve the tails lengthwise with a sharp knife. Set aside. INGREDIENTS FOR THE CAULIFLOWER CREAM 1 large cauliflower (keep some florets aside for later) 120 g whipping cream 80 g butter salt pepper nutmeg METHOD – Cut the cauliflower into small pieces and put into a pot with the cream and butter and simmer until soft. – Blend with a stick blender until smooth, then season to taste. INGREDIENTS FOR THE RAW CAULIFLOWER SLICES some of the remaining cauliflower a little cold water METHOD – Slice the raw cauliflower very finely, usig a truffle slicer or a mandolin – Soak in cold water until needed. INGREDIENTS FOR THE CAULIFLOWER FLORETS the remaining cauliflower florets water salt METHOD – Take three to four florets per person, bring some salted water to the boil and blanch the florets briefly. INGREDIENTS FOR THE CELERY 1 bunch of celery a little butter METHOD – Remove the stringy bits from the outer stalks of the celery, then slice finely. – Melt the butter and toss the celery slices in it. – Some of the celery leaves can be used for garnish later. INGREDIENTS FOR THE SAUCE (MAKES APPROX. 1 LITRE) 1 kg crab or lobster shells 100 ml olive oil (for frying) 100 g mixed vegetables: the white part of leeks, celery, fennel, all finely diced. Recipe by Hubert Wallner, Gourmet Restaurant Huber Wallner, Dellach on Lake Wörthersee, Austria Having trained with chefs like Hans Haas, Hermann Huber and Toni Mörwald, Hubert Wallner now heads up the eponymous Gourmet Restaurant on Lake Wörthersee in Carinthia, Austria. 100 g tomato paste some garlic paste salt, pepper, chamomile tea, sugar, Madras curry powder, ground paprika 1 l vegetable stock 1 l fish stock ½ l whipping cream 50 g crème fraîche 50 g mascarpone METHOD – Heat the olive oil in a pan and gently fry the crab or lobster shells, then add the finely diced vegetables. Fry until slightly golden. – Add the tomato paste, stir and mix, then deglaze with the vegetable stock and add the fish stock. – Season with the spices and some chamomile tea, increase heat and reduce the sauce by half. – Stir in the whipping cream, add the garlic paste and bring to the boil again briefly. – Strain through a sieve and finally mix in the crème fraîche and mascarpone. INGREDIENTS FOR SERVING olive oil butter salt, pepper, lime juice vegetable stock TO FINISH – Warm the serving plates. – In a large pan, heat some olive oil and butter and sauté the lobster tails. Season with salt, pepper and lime juice. – Drain the raw cauliflower slices and dress with olive oil and lime juice. – Warm the blanched cauliflower florets in a pot with vegetable stock, drain, toss in some butter and season with salt. SERVING First dot the cauliflower cream on the plates. Place lobster tails on top, along with cauliflower florets, raw slices and celery. Drizzle with the sauce and garnish with celery leaves. Photo: Lukas Kirchgasser summer 2021 falstaff 89