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Cannelloni with lobster, mustard flour and ginger

Ingrediƫnten

Kreeft

Cannelloni

Mosterdbloem

Gember

Citroengras

Brugse mokke

Champignonmengeling

Bereiding

  • Cream of brugse mokke:
    • heat milk, cheese and kappa to 90 degrees, pour out onto a plate and let set. After this, blend in the thermomix until a nice cream.
  • Set up Court broth for the lobster. When well boiled, submerge the lobsters in 1 smooth motion. Cook until almost tender. Then immediately scald in ice water.
  • Decorticate the lobster: remove legs and tail.
  • Making cannelloni from a leek and mushroom mixture, with lobster cut into pieces underneath. Season and grate a little cheese underneath
  • Warm lobster tails in a tomato compote
  • Heat the cannelloni in the oven for about 10 minutes
  • Moving on to dress
  • With this we serve a gravy based on ginger and lemongrass

 

Frank Hardyns & Ines Marzougui
Chefs from Lust & Dust

www.lustendust.be

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