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Grilled tomato consommÉ with lobster


Serves 2

10 minutes

1 Mibrasa casserole dish + 1 GN 1/2



  • 1 lobster

  • 1 1/4 lb ripe tomatoes

  • ½ onion

  • ½ clove of garlic

  • 1/2 tsp gelatin

  • 4 threads of saffron

  • Extra virgin olive oil

  • Chives



  • Remove the stalk from the tomatoes and place them in a Mibrasa casserole dish and cook for 5 minutes or until roasted. Remove from the oven and carefully peel them into a blender glass. Add chopped garlic, chopped onions and 2 tbs of virgin olive oil. Blend together for a smooth texture. Pour into a chinois sieve with absorbent paper and leave in the fridge overnight to slowly filter through.


  • Cut the lobster from the head down, half the body and cut into slices. Drizzle olive oil into a Mibrasa gastronorm, place in the lobster pieces and sear gently.


  • Remove the reduced tomato stock from the fridge and place in a bowl. Add the gelatin and stir gently, followed by the saffron threads.


  • Serve the consommé in a deep dish. Spoon out of the meat from the head and place in the consommé with the lobster pieces and sprinkle with chopped chives. 

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