Lobster Tail Dessert – Michelin Recipe from Restaurant MOTA

Method

1. Soak gelatin sheets in cold water for 5–10 minutes.
2. Whisk egg yolks and sugar until pale and fluffy.
3. Heat the 50 g of cream gently and melt the soaked gelatin into it.
4. Pour the warm cream-gelatin mixture into the whipped yolks while stirring.
5. Fold in the drained yogurt gently.
6. Whip the 200g cream to soft peaks and fold it carefully into the yogurt mixture.
7. Fill the mixture into lobster tail silicone mold and freeze completely.
8. Melt cocoa butter gently in a saucepan.
9. Add clean, dried lobster shells and infuse over low heat for 20 minutes.
10. Strain the shells out and keep the infused cocoa butter.
11. Melt the chocolate and mix in 35% cocoa butter relative to the total chocolate weight.
12. Unmold the frozen parfaits and dip the lobster tail directly into the chocolate coating.
13. Reserve leftover coating for use in the sauce.
14. Warm the leftover lobster-infused chocolate gently with a splash of lobster stock.
15. Whisk in butter to emulsify and adjust the texture to your desired consistency.
16. Season with a pinch of salt and a touch of sugar to balance the flavors.
17. Heat 200 g of the milk with all the sugar and glucose until dissolved.
18. Pour the hot sugar milk into the remaining 800 g of cold milk to cool it down faster.
19. Chill the full base until completely cold.
20. Fill a Pacojet beaker with 150 g of almonds and top up with the chilled ice cream base.
21. Freeze solid, then pacotize (run on Pacojet) twice for smooth texture.
22. Place almonds, sugar, and lobster stock in a saucepan over medium heat.
23. Stir continuously – the mixture will boil, and sugar will begin to crystallize and turn white.
24. Lower the heat and continue stirring until part of the crystallized sugar caramelizes and coats the almonds.
25. Spread almonds onto parchment paper and allow them to cool.
26. Once cooled, crush or blend the almonds slightly to create a crunchy base for placing the ice cream.