Anastasia Consommé of Grapefruit, Lobster and Almonds

Ingredients (for 4 servings)

4

l

water

16

cup

500

g

coarse salt

1

lb

2,5

g

coriander seeds

1

tsp.

2

lobsters (500 to 600 g each)

For the consommé

5

g

Anastasia tea

1

Tbsp.

300

ml

water

1 ¼

cup

200

ml

pink grapefruit juice

¾

cup

½

leaf of lime (optional)

½

20

sliced almonds

20

2

parsnip

2

15

spinach leaves (with stalks removed)

15

8

peeled sections of pink grapefruit

8

2

g

blanched and finely chopped zest of lime

½

tsp.

Preparation

Beforehand

1.

Boil the water with salt and coriander seeds. Cook the lobsters for 8 minutes. Remove them from the water, let them cool and remove the shells.

2.

For the consommé: Let the tea brew in 300 ml of water for 7 minutes. Let it cool, and then add the grapefruit juice and the leaf of lime.

3.

For the consommé: Place the almonds on a baking tray and roast them in the oven at 180° C (350° F) for about 10 minutes. Crush them into large pieces.

4

For the consommé: Peel the parsnip, cut it into quarters lengthwise and blanch in salted boiling water for 2 to 3 minutes before placing it in ice water to cool.

5.

For the consommé: wash the spinach in water and spin-dry in a salad spinner.

At prep time

6.

Warm up the consommé over low heat.

7.

Cut the lobster tails into slices and set aside one pincer per person.

8.

Brown the parsnip in butter over low heat. Add the spinach, salt and pepper and cook for 1 minute.

9.

Fry the lobsters in butter or olive oil for about 1 minute to reheat them and finish the cooking process.

10.

Put some spinach in the centre of each bowl. Set the parsnip, the pincer and the sliced lobster atop the spinach. Place two peeled grapefruit sections around the lobster. Pour the consommé into each bowl, and then sprinkle the dish with sliced almonds and finely chopped lime zest.