Lobster pie tee
Ingredients
The lobster coulis
- 1 lobster head
- 1 big shallot
- 140 g tomato puree
- 500 g water
- 1 sprig tarragon
The lobster pie tee
- 300 g lobster coulis
- 50 g flour
- 25 g corn starch
- 50 g egg
- 3 g salt
Instructions
The lobster coulis
- This will be the base for the pie tee. Cut the head in half and then cut in smaller pieces. You can also crush it in a mixing bowl with a flat beater, but because I had such a small quantity I did it by hand.
- Now add a drizzle of oil to a hot pan and pan fry the lobster head on a high heat. You want a nice golden color all around. This is going to take at least 5 minutes.
- Meanwhile cut the shallot in half and clean it. Then slice it in thin slices. Once the lobster has a nice color add the shallot and pan fry it for 3 minutes.
- After that add the tomato puree and keep on heating it for another 3 minutes. Then deglaze the pan with the water and also add the tarragon. Now let this simmer on a low heat for 30 minutes.
- After that transfer everything into a blender and blend it till smooth. This takes about 5 minutes.
- Once smooth pass it though a fine sieve. Using a ladle will make this a lot easier. Keep the coulis in your fridge for later.
The lobster pie tee
- Pour the coulis into a measuring cub and also add the flour, the corn starch, the egg and the salt. Now blend this till smooth. Keep the blender add the bottom to prevent air from mixing with the batter.
- Then pass the batter though a fine sieve. Meanwhile heat up you pie tee stamp in some oil that’s 160 °C. Click here for the stamp.
- Once the stamp is hot and the batter is ready submerge it just below the top for around 5 seconds. The longer you leave it in the thicker the shell will be.
- Now deep fry the stamp for 90 seconds. Once almost no more bubbles form you know it’s done. Then take the pie tee of the stamp and continue deep frying more pie tee’s.
- If the pie tee’s stick to the stamp it means the oil is too cold. If the batter already fall off while dipping it in the batter it means the frying oil is too hot. Now keep them dry and covered for later.
