Fish & Seafood

Lobster Emulsion

INGREDIENTS

gLobster stock (reserved lobster trim, simmered in prawn stock)

gSous vide duck egg yolk (65.4°C for 45 minutes)

to tasteSalt

to tasteUltratex

METHOD

Blend lobster stock with duck egg yolk, then season with salt and thicken with ultratex as needed.

Back

RILEY CULINARY