Baerii Caviare with Danish lobster, mango, rosemary-apple and lobsterfoam

10 settings

Danish lobster
5 fresh blue-black DK-lobsters at 700 grammes

In the big pot with the boiling water for the lobsters you need:
a good handful of seasalt, one tablespoonful of whole black pepper, 6 pieces of laurel leaves, one tablespoon of coriander, one teaspoonful of paprika, sprigs of dill/bits of fennel

The lobsters are placed in the boiling water and cook for 9 minutes and then cool off completely. Then all meat is taken out and the shells are kept for a lobster bisque.

The lobster meat is distributed so that each guest gets a ½ lobster

Lobster Bisque
The lobster shells are crushed.
1)
½ decilitre oliveoil
1 carrot
4 shallots
1/4 sellery
6 cloves of garlic
½ fennel

2)
2 soupspoonfuls of tomato puré
3 fresh tomatoes
10 sprigs of thyme

3)
6 decilitres of white wine
1 teaspoonful of grounded white pepper
1 teaspoonful of coriander seed
3 laurel leaves

4)
fish stock and chicken stock until it covers, equals 1-2 liters

1) sheared/cleansed and cut into smaller pieces, and then sauteed; then add 2) while stirring, the lobster shells and 3) reduce to half quantity and at last 4) let it boil slowly for 30 minutes, put it aside and let it soak for 15 minutes. Sieve well and reduce until it taste really well of lobster bisque.

Lobster foam
4 decilitre of whipping cream
2 decilitre of whole milk
sea salt and freshly ground white pepper

Add the dairy products to the lobster bisque and boil, but only just to boiling point. Taste it with seasalt and freshly ground pepper. Foam it up just before serving with blender and, with a large spoon, take only the upper layer.

Rosemary apples/mango
4 Elstar apples
1 tablespoonful of acacia honey
1 teaspoonful of Chardonnay white wine vinegar
10 sprigs of rosemary

2 ripe mangoes

Procedure
Peal the apples and cut them in small squares. Warm the honey on a clean pan and add the squares together with the vinegar. Warm the squares until they are soft and then pour them over the very much cleaned sprigs of rosemary. Put film closely over the cups and let them cool until the next day.
At serving the sprigs are taken away and the squares are warmed very delicately in the oven at 150 degrees until they have body temperature; place them with the sheets of mango, which have been sheared and cut.
Likewise warm the lobster pieces carefully on a pan with a little olive oil, salt and freshly ground pepper.
120 grammes Baerii caviare.

The warm plates are served with all ingredients and 12 grammes of caviare per person.