Black Danish Lobster
Butter-Poached Black Danish Lobster with Rhubarb, Szechuan Pepper, Vanilla, Shiso and Hibiscus
Ingredients (serves 2)
- 2 Danish black lobster tails (shelled)
- 500 g clarified butter
- 4 stalks rhubarb
- 550 ml water
- 150 ml concentrated rhubarb juice
- 50 ml raspberry vinegar
- 100 ml sugar
- 1 tsp Szechuan peppercorns
- 1 tsp salt
- 1 vanilla pod
- 50 ml olive oil
- 50 ml white balsamic vinegar
- 50 ml white wine vinegar
- 1 tsp light syrup
- Seeds from 1 vanilla pod
- 1⁄2 tsp finely ground Szechuan pepper
- A pinch of salt
- 8 shiso leaves
- 1 tbsp hibiscus powder
Instructions
Rinse the rhubarb and trim the top and bottom. Cut them in half lengthwise. Boil a marinade with the water, rhubarb juice, raspberry vinegar, sugar, Szechuan peppercorns, salt and a halved, scraped vanilla pod. Pour the marinade over the rhubarb in an ovenproof dish and bake at 150°C (302°F) for about 15 minutes.
Let the marinade cool slightly. Carefully lift the rhubarb by the ends to avoid bruising and let themcool completely. Whisk together the two vinegars with the syrup, vanilla seeds, and olive oil.
Season with salt and finely ground Szechuan pepper. Pour the vinaigrette over the cooled rhubarb and let it marinate for at least 20 minutes. Heat the clarified butter to 80°C (176°F). Poach the lobster tails for 2 minutes – they should be warm on the outside but still raw in the center.
Plating
Cut the marinated rhubarb diagonally into pieces about 5 cm long. Rinse and pat the shiso leaves dry. Place one lobster tail in the center of each plate.
Arrange the rhubarb pieces on one side and the shiso leaves on the other. Just before serving, sift a fine layer of hibiscus powder over the entire dish using a tea infuser.
Note
Shiso has a flavor similar to a mix between mint and basil.
Use green shiso for a milder taste, and red shiso for a more intense aroma.
Behind the recipe
Together with Chef Luna Hjerming, we’ve created a series of stunning dishes — each thoughtfully crafted to accompany our different cuvées and highlight their unique qualities for gastronomic pairings.
Curious to learn more about ARENSBAK Rosé? Check it out here