Stuffed Zucchini Flower with Lobster in Paprika Foam

From the lobster is made a farce. To do this, blanch the lobster briefly for about 3 minutes, then remove the carcass.

Mix the lobster meat and the pike-perch cubes with the egg white. Season with salt and pepper. Add port wine, coriander and vegetable cubes. Freeze briefly. Grind the mixture in the cutter. Add the liquid whipped cream. Finally fold in the whipped cream.

Squeeze the finished farce into the zucchini flower with a piping bag.

Poach in a small amount of chicken stock and shallots in the stove.

Cooking time about 15 min. at 160 degrees .

If the zucchini fruit is on the blossom, blanch it separately in salted cooking water and then cut into fans and serve with it.

Cut the shallots into strips, as well as the peppers, but remove the core from them at the beginning. Sauté in olive oil and extinguish with chicken stock. Fill up with whipping cream and add garlic and thyme, reduce slightly. Bind with cornstarch, whisk and strain through a fine sieve.

Finally, season strongly with salt and freshly ground pepper and thicken with cold butter.

Arrange the poached zucchini flower and the fanned fruit in the center of the plate and sautee the bell pepper sauce around the outside. Add the lobster claws to the plate.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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