Marinated lobster tail

Ingredients

• Tomato Jelly
• 2 kg Tomatoes
• 50 g Basil
• 14 g Gelatin leaves
• Tomato Mousse
• 1.5 Kg Tomatoes
• 2 Each Basil
• 1 Each Thyme
• 50 Ml Champagne
• 2 Each Eggwhite
• Salt, Pepper
• 3.5 Each Gelatine leaves
• 1 Lemonjuice
• 10 Ml Gin
• 10 Ml Champagne vinegar
• Salt, sugar
• 200 Ml Whipped cream
• 10 ea Lobster (3,5 kg)
• 100 Ml Olive oil
• 50 Ml Whitewine vinegar
• 100 G Carrots
• 100 G Leeks
• 100 G Celeriac

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Preparation

• Chop tomatoes, put in a pot with basil, thyme champgne and eggwhite Blend everything, then bring slowly to boil, season Strain through a mousseline cloth
• Take 300 ml of the clear juice Melt the soaked gelatine in it, add lemonjuice gin and champagne vinegar
• Cool down and fold in whipped cream Pour in a flat bowl and cool in the fridge Take some tomato juice, season and thicken with gelatine, pour over the mousse to give it a red edge
• Cut vegetables in a very fine and regular brunoise Blanch them and cool down immediately Take only the lobster tail, put in boiling court bouillon boil up onece, simmer for 5 minutes, take off the stove and cool down in the stock
  
• Peel the lobster tail, only leaving the tail bit on Marinate with salt, pepper, olive oil and brunoise Plating Take the cold tomato jelly
• Plate the mousse on it and top with tomato concasse Plate the lobster tail next to it Garnish with fresh herbs

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