Pearled Spelt, Beets, and Lobster

Name: Pearled Spelt, Beets, and Lobster
Yield: Serves 4
Cuisine: Japan
Ingredients: assortment of coarsely chopped vegetables, such as leeks, carrots, celery, parsley stalks; 2–3 Tbsp butter; a little dry white wine; 60 g (1⅔ oz) finely grated Parmesan; 2 live lobsters weighing about 300 g (⅔ lb) each; tomato paste; salt and freshly ground black pepper; pinch of cayenne pepper; fresh tarragon leaves; 3 dL (1¼ c) chicken bouillon; olive oil; 1 shallot, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

2 live lobsters weighing about 300 g (⅔ lb) each
olive oil
as

Asia
Japan
Starter
Main course
Spicy

Method

Pierce the lobsters through the head. Remove the heads and the claws. Split the tails into two pieces, leaving the shells on, and remove the innards.
Fry the claws and tail pieces in a pan in warm olive oil until a real shellfish aroma develops. The lobsters should only be browned—the meat should not be cooked through. Remove the meat from the claws and the tai