Ingredients

4 tablespoons olive oil
3 shallots, finely chopped
Stalk celery, finely chopped
2 carrots, finely chopped
3 cloves garlic, finely chopped
1 bulb fennel, finely chopped, fronds reserved for garnish
2 leeks, white part only
1 lobster, tail meat removed from shell, body and shell roughly cut and reserved
750ml chardonnay wine
2 tablespoons tomato paste
1.2L fish stock
12 mussels
12 prawns, heads removed
500ml chicken stock
120g butter
2 sprigs thyme
Salt and pepper, to taste

Instructions

1. Preheat sous vide machine to 70%C
To make broth
1. place 2 tablespoons olive oil in a saucepan and set over high heat
2. Add shallots, celery, carrots, garlic, fennel, 1 chopped leek, cook until softened
3. Add chopped lobster shells, continue to cook until well coloured another 15 minutes
4. Add 500 ml chardonnay wine and reduce by a third, add tomato paste, fish stock, mussels, prawns and allow to simmer
5. Remove mussels from broth as they cook and open and place in serving bowls
6. Continue to simmer broth 30 minutes. Strain into a clean saucepan, return to heat, simmer until thickened and reduced, about another 15 minutes. Season and set aside, keeping warm
7. Meanwhile, to cook the remaining leek, place chicken stock, remaining 250 ml chardonnay wine, butter and leek in a saucepan and set over medium heat
8. Allow to simmer until leek is tender, about 20-25 minutes. Drain and set leek aside
9. To cook the lobster, place lobster, remaining 2 tablespoons olive oil and thyme in a sous vide bag Season, seal and place in sous vide machine to poach for 15 minutes
10. Remove from machine, remove lobster from bag and slice into 12 medallions. To serve, pour broth into serving bowls, covering the mussels
11. Add 3 lobster medallions to each bowl. Slice leeks thinly and scatter over. Garnish with fennel fronds

 

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