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

18 Sep 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.

Below is the adjusted recipe of you want to try the sabayon in a thermomix.

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

7 Comments
  • Daineko
    Posted at 11:01h, 26 July Reply

    Absolutely stunning dish!! Very different and creative!!!

  • Jen
    Posted at 13:39h, 11 September Reply

    I wonder if you could do the Sabayon in the sous vide as well since you are cooking until a desired temperature?
    This looks incredible!

    • Michael Fenster
      Posted at 19:10h, 11 September Reply

      Thanks Jen!
      It may be difficult to do the sabayon sous vide as you have to constantly manipulate the liquid.
      Cheers,
      Doc

    • Dave
      Posted at 19:11h, 12 September Reply

      What a dynamite recipe!!

      I do a sabayon with 4 large egg yolks and 120ml of Champagne and various other flavorings depending on dish its accompanying.

      Use archimedes method to seal yolks and Champagne drop in 73.4c (164f) for 20 minutes.

      I don’t usually add much more liquid than the120ml so with this recipe (which sounds amazing btw!!) I wold have to experiment.

      As with anything egg, I always thought that the stirring was to keep the product at an even temperature; dealing with hot spots and cool spots over a traditional cooktop flame (or whatever burner top you have). Thats one of the stunningly brilliant talents with sous vide – there ARE NO hot spots!! Try it with a chocolate or butterscotch pudding!!

      • Michael Fenster
        Posted at 19:12h, 12 September Reply

        Thanks Dave,
        Great info; thanks for sharing!
        Cheers,
        Doc

  • Catherine Lanigan
    Posted at 01:38h, 12 September Reply

    Hi

    1. Is it ok to do the Sabayon in a thermomix i.e. like a Zabaglione recipe.

    2. Will the sabayon set or do I need to bake it [sorry I’ve not cooked either a sabayon or zabaglione].

    3. We’ve just finished truffle season in Western Australia but I’ve got some truffle mince so I assume this will work as well.

    Thanks for the recipe – looks like it’d be a scrumptious lunch dish.

    Catherine

    • Michael Fenster
      Posted at 19:17h, 12 September Reply

      Hi Catherine!
      Thank you for the kind comments!
      I have never done a sabayon in a thermomix device, but I believe in theory it should work. If you try it, please let us know how it turns out. The sabayon will set, you do not need to bake it. Truffle mince sopunds fab!
      Cheers,
      Doc

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