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Lemon & Lime sorbet and lobster.
Lemon & Lime
1 lobster (Canadian or Breton)
80 g beans
4 shiitake mushrooms
2 scoops of Mövenpick Lemon & Lime
Cook the lobster in boiling water and refrigerate immediately.
Remove the shell and reserve the head for decoration.
Cook the beans in boiling salted water and refrigerate immediately, then "peel" them.
Retain 5 g of the beans and reduce the rest to a purée, adding a small quantity of chicken stock.
Wash the mushrooms gently and slice them thinly.
Place in a pan and add salt and pepper.
Arrange the bean purée in a removable ring on a plate, and add the shiitake mushrooms.
Place the slices of lobster on top then remove the ring.
Add a scoop of Lemon & Lime sorbet and decorate with a lobster claw.
Mix the remaining beans and the chopped chives with the lemon vinaigrette.
Decorate the plate with this mixture and serve.