Truffled Tarragon Lobster (sous-vide) with Roasted Corn Champagne Sabayon Tart-Thermomix Version!

Special thanks to Catherine L from down under! She used this recipe successfully to make the sabayon in a Thermomix device. Below please enjoy the recipe and for our international friends who would like to use a thermomix, here is the variations, courtesy of Catherine L. Enjoy!

Truffled Tarragon Lobster (sous-vide) with Roasted Corn Champagne Sabayon Tart

Pie Crust

• ·         6 ounces AP flour
• ·         4 ounces butter, room temperature
• ·         2 ounces water, ice cold
• ·         ½ tsp. salt
• ·         Zest of 1 lemon

Add the butter to the flour and salt, working it in in small bits until the mixture has the consistency of bread crumbs. Add in the zest. Slowly add the water (you may not need it all) until the dough holds together. Refrigerate at least 1 hour. Preheat oven to 325 degrees F. Roll out and place in 4.5 in tart pans. Cook for 10-15 minutes until lightly golden brown. Remove and allow to cool. Makes 4 tarts

Truffled Tarragon Lobster (sous vide)

• ·         2 lobster tails and claws
• ·         3 ounces truffle butter
• ·         3 sprigs fresh tarragon
• ·         ¼ cup white wine
• ·         ½ tsp. fresh ground pepper
• ·         1 tsp. salt
• ·         1 lemon, quartered

Assembled bag of treasures from the sea

Hold it steady at 140 degrees F

Break down the lobsters and remove the tails and claws. Place along with all the other ingredients into a vacu-seal bag, taking care that the shells do not puncture the bags. Seal the bag and heat water in a pot to 140 degrees F. Cook the tails 45 minutes at 140 degrees F. Remove the bag and free the meat from the shell. Cut the tails in half length-wise. Arrange the tails meat and 1 claw on each tart.

Roasted Corn Champagne Sabayon

• ·         2 ears of roasted corn
• ·         ¼ cup white wine
• ·         2 Tbs. fresh tarragon
• ·         1 tsp. salt
• ·         ½ tsp. white pepper
• ·         4 egg yolks
• ·         ½ cup champagne

Remove the kernels from the corn. In a food processor, purée the corn, tarragon and white wine. Push the mixture through a fine sieve and reserve. Over a pot of boiling water, whip the egg yolks and champagne together, heating slowly. The egg yolks will turn a pale yellow and thicken. Gently heat until 160 degrees F. Fold in the corn and tarragon mixture. Add the sabayon to the lobster tart and garnish.

Sabayon using Thermomix device

• Remove the kernels from the corn. In   thermomix purée the corn, tarragon and white wine speed approx speed 8 for 10   second for 3 or four times, scraping the inside of the bowl each   time
• Push the mixture through a fine sieve and   reserve the corn/tarragon cream.
• Clean thermomix bowl and dry in the usual   manner.
• Put butterfly into bowl, then place egg   yolks and champagne into a cold thermomix   bowl.  Process the mixture at 70deg celsius, speed 3 for 9 mins.   The egg yolks will turn a pale yellow and thicken.
• Then fold in the corn and tarragon   mixture