Recipe from Chef Francis Motta
法国名厨Francis Motta推出秘制食谱！
Brittany Homard (Lobster) with Citrus, Coral Vinaigrette and a Marjoram Emulsion Sauce.
柑橘、珊瑚醋、墨角兰乳化酱佐配布列塔尼龙虾(Brittany Homard)！
About this recipe 关于食谱
This month Le Cordon Bleu New Zealand will take you to Brittany, France. Located in the North West of France it shares a similar climate to Wellington.Winter is a season to combine crustaceanand citrus. In this high season the female Lobster frequently have an abundance of bright coral(Lobster Roe).
蓝带酒店管理学院新西兰校区(Le Cordon Bleu New Zealand)本月将带你来到位于法国西北部的布列塔尼((Brittany)，布列塔尼 (Brittany)与新西兰首都惠灵顿(Wellington)气候条件相似，冬日是甲壳纲动物和柑橘类植物搭配食用的旺季，母龙虾盛产珊瑚红（龙虾卵）。
Recipe Serves 4 本食谱为四人份
In this recipe:食谱配方
Live Lobster (Crayfish may be substituted)鲜活深海龙虾（可以用淡水鳌虾代替）
Carrots胡萝卜
Onions (brown)洋葱（棕色）
• Thyme百里香
• Bay Leaf月桂叶
• Cherry tomatoes圣女果
• Baby turnip小芜菁
• Marjoram墨角兰
• Butter黄油
• Dry White Wine干白葡萄酒
• Coral (lobster roe)珊瑚（龙虾卵）
• Olive Oil橄榄油
• Xeres Vinegar (sherry vinegar)樱桃酒醋（雪莉酒醋）
• Oranges柑桔
• Grapefruits葡萄柚
• Limes or lemon青柠或柠檬
• White sugar白糖
• Fish Stock鱼高汤
• Milk牛奶
• Cream乳酪
• Black Peppercorns黑胡椒粒
• Salt and Pepper盐和胡椒
Court Bouillon:什锦汤料
• 4 Female Lobster Live – 500-600g each4只鲜活母龙虾——每只500g到600g
• 150g Butter salted 150g有盐黄油
• ½ L Dry white wine½ L干白葡萄酒
• Water 1.5L1.5L水
• 3 Carrots 3个胡萝卜
• 3 Onions (brown) 3个洋葱（棕色）
• 2 Sprigs of fresh thyme2枝新鲜百里香
• 1 Bay leaf一片月桂叶
• Pinch of salt少许盐
• Black Peppercorns黑胡椒粒
Coral (Lobster Roe) Vinaigrette珊瑚（龙虾卵）醋
• 4 Coral (Lobster Roe) 4个珊瑚（龙虾卵）
• 150ml Olive oil 150ml橄榄油
• 25ml Xeres vinegar (sherry vinegar) 25 ml樱桃酒醋（雪莉酒醋）
• Salt and Black Pepper盐和黑胡椒
Citrus and vegetables柑橘类植物和蔬菜
• 1 Orange1个柑桔
• 1 Grapefruit 1个葡萄柚
• 1 Lime or lemon 1个青柠或柠檬
• 2 Carrots 2个胡萝卜
Marjoram sauce墨角兰酱
• 12 Fresh Marjoram sprigs 12枝新鲜墨角兰
• 10g White Sugar 10g白糖
• Few drops Lemon juice几滴柠檬汁
• 50ml Dry White wine50ml干白葡萄酒
• 200ml Fish stock200ml鱼高汤
• 100ml Milk100ml牛奶
• 60ml Cream60ml乳酪
Method方法
1. Court Bouillon & Lobster: To prepare the Lobster it must firstly be killed by plunging the tip of a sharp knife straight down and right behind the Lobster’s eyes. Separate the head from the body and reserve the coral which is green. Prepare the Court Bouillon by peeling and roughly chopping the carrots & onions and combine with the wine, butter, water, thyme, bay leaf, salt and peppercorns, cook it for 10min then poach the Lobster tails and claws for 4min. Once the Lobster has cooled down remove the rings of the shell, leaving the last one. Do the same for the claws.
1. 什锦汤料和龙虾：
准备龙虾：用锋利的刀尖钳住龙虾的中部（眼睛的后端），切下虾头，取出绿色龙虾卵保留备用；
准备什锦汤料：胡萝卜和洋葱剥皮后切成小丁，放入锅中，加入葡萄酒、黄油、水、百里香、月桂叶、盐和胡椒粒煮10分钟，再放入虾尾和虾爪煮4分钟，冷却后，用手剥除虾壳，取出虾肉；同样将虾爪上的壳剥除，取出虾肉。
2. Citrus: Peel and segment the citrus.
2. 柑橘：剥皮并切成小块状。
3. Vegetables: Peel, cut and poach the carrots and turnipsin water.
3. 蔬菜：胡萝卜和芜菁剥皮后剁碎，放入沸水中小火蒸煮。
4. Scallop Vinaigrette: Cook the Coral in a small pan with a little olive oil for a few seconds (until they become red). To make the vinaigrette, place the cooked coral in a blender and emulsify with the rest of olive oil, until it becomes smooth.
4. 扇贝油醋沙拉酱：将龙虾卵倒入小平锅中，加入少许橄榄油，煮上几秒钟，直至龙虾卵变成红色；制作油醋沙拉酱：将煮熟的龙虾卵放入搅拌机中，加入橄榄油进行乳化，直到龙虾卵变得晶莹光滑。
5. Marjoram sauce: In a hot pan lightly cook the marjoram and sugar until it becomes clear. Add the white wine and reduce the sauce to 1/3, add the fish stock and boil for 5min, add the milk and cream, bringing it to boil and then add the lemon juice finally passing it all through a sieve.
5. 墨角兰酱：将小平锅烧热后，放入墨角兰和白糖，小火煮上直到白糖完全融化；加入白葡萄酒继续煮直至剩下1/3的调味汁，再倒入鱼高汤继续煮，5分钟后加入牛奶和乳酪，沸腾后加入柠檬汁，最后倒入筛子中过滤掉杂质。
6. To serve: Reheat the vegetables with few drops of water and olive oil, reheat the Lobster under a pre-heated grill then drizzle with melted butter. To finish the sauce, reheat with a few marjoram sprigs to infuse, then pass through in a fine chinois (conical sieve), add the seasoning (to taste) and emulsify the sauce with a hand whisk. Place in a soup bowl with the Lobster, decorate with the citrus segments and the vegetables, place a line of coral vinaigrette on one side of the plate but don’t cover the Lobster. Finish with a sprig of marjoram.
6. 奉上特制布列塔尼龙虾(Brittany Homard)：
重新加热蔬菜，滴入少许水和橄榄油； 在预热好的烤架上重新加热龙虾，滴入几滴融化的黄油； 为了完成调味汁的制作，还需在调味汁中放入少许墨角兰枝重新加热，再用干净的漏勺（锥形筛）过滤掉杂质，放入调味品，用手工搅拌器搅拌，乳化调味汁；将调味汁放在小碗中和龙虾一起装盘，并以柑橘块和蔬菜做点缀，在盘中一侧溜上一行珊瑚醋，不要盖住虾，最后放入一枝墨兰角。
Bon Appetite!!
祝您好胃口！！
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