Tarama au Homard Each step is carried out

Each step is carried out manually using a fixed-blade knife

puis pelées pour en retirer toute l'amertume

finish the dinner off with some candied ginger to end on a sweet

comme chez Petrossian qui laisse le repos nécessaire au caviar de développer ses arômes

carrots and chopped shallots to extract all the flavour

Tarama au Homard Each step is carried outThe lobster tarama is made with very few ingredients: 40% smoked cod roe, 15% blue lobster, lobster coral, oil, breadcrumbs and an aromatic bouquet. The lobster heads are worked like a bisque with an aromatic bouquet of bay leaves, carrots and chopped shallots to extract all the flavour. This concentrated flavour is then combined with oil and mixed with the lobster coral to give it a beautiful orange colour. As a finishing touch, 40% beechwood smoked