Lobster Royale with Belgian caviar and dashi butter

Main course Shellfish Lobster



4 500 g Lobsters

5 ml Court bouillon

Dashi butter

50 ml Debic Cream 35%

500 g Salted butter

200 g Butter

75 ml White wine

75 ml Sake

75 ml Dashi vinegar

40 ml Matured soy sauce

15 ml Lobster coral from the head

Beetroot vinaigrette

100 ml Beetroot juice

0.5 g Xanthan gum

20 ml Cabernet Sauvignon vinegar

300 ml Olive oil

Pepper and salt

50 ml Smoked olive oil

Beetroot variations

4 Red baby beetroots

5 Yellow baby beetroots

1 Red beetroot

1 Yellow beetroot



Boil the lobster for 1 minute in the court bouillon and then leave it in the bouillon to rest for 4 minutes.

Remove the lobster from the court bouillon and let it cool to room temperature.

Then clean the whole of the tail.

Keep the scissors at hand for another step in the recipe.

Remove the coral from the heads, press through a fine sieve and save it for later for mounting the dashi butter.

Dashi butter

For the dashi butter, whip the Debic Cream 35% in the planet mixer until light and airy.

Cut the butter into equal cubes and store both in the refrigerator until needed.

Let the white wine, sake, dashi vinegar and matured soy breathe a little until the alcohol has evaporated.

Add the lightly whipped cream and knobs of butter, and cook over a medium heat until all the butter has melted.

Leave to rest for 5 minutes on the side of the stove.

Add the coral and mix with a hand blender until you get a stable and thick emulsion.

Season with salt, if necessary.

Beetroot vinaigrette

Bind the beetroot juice with vinegar and xanthan gum.

Add olive oil and season to taste with pepper and salt.

Keep the smoked oil separate to drizzle over the dish before serving.

Beetroot variations

Wash the mini beetroots thoroughly to make sure all sand and dirt is removed.

Season the mini beetroots with salt, pepper, olive oil and a small dash of Cabernet Sauvignon red wine vinegar.

Put in a vacuum-sealed plastic bag and remove the air, cook for about 20 minutes at 100°C steam.

Leave it to cool, halve the beetroots and grill briefly on a charcoal grill.

Chop the yellow and red beetroots into thin slices on the Japanese mandoline and cut using a round cutter.


Marinate the beetroots in a little of the beetroot vinaigrette, fleur de sel and pepper.

Heat the lobster with a knob of dashi butter until it is nicely warm.

Finish off the dish with a spoon of Royal Belgian Caviar, the marinated beetroot, crispy pastry and fresh herbs.

Mix the warm dashi butter just before serving, and drizzle some vinaigrette and smoked olive oil over the dish.

Serve with warm dashi butter.