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Devon Crab, Bisque and Lobster Oil Lasagne

Lasagne Just Got Posh With This Devon Crab Twist


Brothers Chris and Jeff Galvin brought their Michelin-starred Mediterranean food Dubai and now it's coming to your dining table with this Devon Crab, Bisque and Lobster Oil Lasagne recipe. Bon appetit!

Devon Crab, Bisque and Lobster Oil Lasagne

Galvin Dubai

Devon Crab, Bisque and Lobster Oil Lasagne

Ingredients

  1. PASTA DOUGH:
    350g “00” Pasta flour
    35ml Olive oil
    15g Sea salt
    150g Semolina flour
    250g Pasteurized whole egg
  1. Lobster bisque
  1. LOBSTER OIL:
    5g Star anise
    1g Cayenne pepper
    1g Paprika
    5g Coriander seed
    5g Fennel
    15g Thyme
    3 Bay leaf
    500g Lobster head
    1 pinch Saffron
    1l Olive oil
    15g Ginger
  1. CRAB MOUSSE:
    1kg White crab meat
    500g Scallop meat
    500ml Whipping cream
    2g Cayenne pepper
    24g Salt
  1. SAUCE VIERGE:
    170ml olive oil
    200g Lemon
    20g Coriander seeds, 100g leaves
    100g Basil
    500g Tomato roma
    500g Kalamata olives
    5g Salt
    5g Pepper

Directions

FOR THE PASTA DOUGH:

  1. Place all the dry ingredients into the robot coupe.
  2. Add the wet and ingredients and pulse till the dough starts to come together.
  3. Remove from the robot coupe and turn out onto a floured service.
  4. Knead the dough, till it comes together and is nice and smooth.
  5. Wrap in cling film and leave to rest for at least 1 hour.

FOR THE LOBSTER BISQUE:

  1. Sanitize and cut all the vegetables by mirepoix.
  2. Roast the lobster carcasse.
  3. Deseed the tomato roma in a big pot, add the liquids and bones.
  4. Bring to boil and keep skim. Add the vegetables and leave to cook for 8-10 hours.
  5. Strain and reduce by semi-gaze.

FOR THE CRAB MOUSSE:

  1. Remove bones from crab.
  2. Clean the scallop meat and wash in a bowl with sparkling water for 30 seconds. Leave to dry in the fridge for 5-7 minutes.
  3. In a blender, mix half the scallop with cream and slowly blend the rest after.
  4. Season with salt and cayenne.
  5. Add crab at the end.

FOR THE SAUCE VIERGE:

  1. Warm oil and lemon juice to 37°C.
  2. Add basil and coriander Infuse for 20 mins.
  3. Finish sauce vierge with the rest of the ingredients, a pinch of chopped herbs and 1tbsp tomato.
Image Source: Galvin Dubai
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