Lobster tail, celeriac beurre blanc

Hack 50g celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic. Panfry the veggies in some soy oil, with 3 sprigs of thyme

After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce.

Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins.

Crush some black pepper corns with your knife and add to the beurre blanc

Strain the beurre blanc in a sieve 

Preheat the oven to 195°C

Butterfly the lobsters. Using kitchen shears cut down the center of top of 2 defrosted lobster tails down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached.  Lay the meat back in the shell, season with salt and pepper 

Sweat 1 minced clove of garlic in 25g butter, add1 tsp thyme leaves and 1/2 tbsp hacked parsley and a knifepoint smoked paprika.

Place the tails in an oven safe pan and brush the top of each tail with herb butter

Put in the hot oven, 7 mins per 100g

Serve with the beurre blanc. I added some left over shrimps

(Here the original recipe by Bo in Dutch