Lobster Ice Cream - Chef Recipe by Thomas Ege

Lobster Ice Cream - Chef Recipe by Thomas Ege


Ingredients

"Myself and a group Chefs come together regularly to cook at events and every time we challenged each other. One day I cooked a lobster bisque and when I tried it, the flavour was light and sweet, I thought yes that would also be great as ice cream – 75% of my guests loved it. But you have to tell your brain that it's ice cream with croustade taste. Judge after the third try!" – Thomas Ege.

2kg cooked lobster heads
500mL cream
500mL milk
100g sugar
150mL brandy
150g glucose
4 egg yolks
1 white leek
2 carrots
1 Tbs aromats
100mL olive oil

Method

Roast lobster heads in the oven at 220 C for 15 minutes. Cool down and crush.

Saute roughly chopped carrots and leek in a pot for 5 minutes.

Add aromats and lobster shells and roast for 10 minutes. Add brand and flame it. Add cream and milk and simmer for 15 minutes.

Strain through a fine sieve. Measure the liquid and refill with milk to 1 litre. Cool down to 40 C.

Mix egg and sugar together and add to liquid. Whisk over hot water in a pot at 68 C.

Whisk in an ice bath to bring temperature down to 30 C.

Place mixture in an ice cream machine and let run until smooth and soft.


Recipe provided by Horderns Restaurant


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