Great chefs’ recipes: Lobster Cappuccino

Great chefs’ recipes: : Crescenzo Scotti, chef of the restaurant Visconti of the Regina Palace Hotel in Ischia proposes a recipe that disrupts the traditional conception of one of the most common breakfast in Italy: the cappuccino. And to do it he becomes one of the best in cooking lobster! In short, the result is presented to the eyes (and taste) as a cappuccino, of which foam hides the sea! Ingredients for 4 people:

• 600 g live lobster
• 300 g potatoes
• 1 l milk
• onion
• extra virgin olive oil
• salt
• squid ink

Additional equipment:

• siphon 1 ½ l
• A nitrogen cartridge
• A Glass

This recipe, created five years ago, has as base a seared lobster and a bisque derived from its carapace supplemented with fresh cream and reduced to 34% fat. Then in the evolution the bisque was replaced with a potato milk cream by adding a slight licorice powder. The final version, presented during the summer of 2010, has as a basis always a seared lobster. The idea of milk was secured from the cream of potato but with nitrogen trap, however, to be soft and swollen and the idea of the cocoa was given by the powder obtained from the squid ink dried. Squid powder: Ideal would be to have pockets of sepia, to boil with very little water until their breakup. From the liquid, dried in an oven at 68 ° and 0% humidity, then you get the dust of cuttlefish. If it proves difficult, you can buy ready-made squid ink. In this case, the process starts from the oven, where in the carpets of sillicon (silicon flex) will pour the liquid. Cream of potato: In a pan pour 100 g of extra virgin olive oil, 1/2 chopped onion, clean diced potatoes. Brown, pour the milk with the addition of two glasses of plain water and cook until the potato are not flakes and the milk is reduced by 2/3. Blend with an immersion blender, and filter. Through a Chinese hat, salt and pour the cream into the siphon filled to its marked limit. Close and add nitrogen, keeping them warm at 60 ° C in a water bath. Lobster: Boil the lobster for 3 minutes, then immediately immerse in ice water to stop the cooking. Open the carapace obtaining all the fruit, taking care not to destroy it. Cut into small cubes, blanched (or jump) for a few seconds in a pan of copper or, failing that, in a non-stick frying pan with a drizzle of olive oil and divide into 4 glasses. At this point shake the siphon and, keeping it upside down fill the glasses with potatoes cream. To finish, sprinkle with black ink powder.