Recipe detail

Fish Lobster roulade with ginger granita

25.11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Other

Program steps

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time icon Termination by time
time icon 00:10 hh:mm
probe icon 90 °C
ventilator icon 50 %
ventilator icon 
time icon Termination by time
time icon 00:05 hh:mm
probe icon 65 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
live lobsters (600g each) 4 pcs
parsley leaves, chopped 1 g
garlic cloves, stemmed, cleaned and roasted 4 pcs
lemon thyme, leafed 1 pcs
ginger root, peeled and sliced 1 pcs
water 1.5 l
sugar 500 g
juice of lemon 1 pcs
gelatin leaves 2 pcs


1. Cut off the lobster tails and reserve 2. Cook the claw and knuckle meat 3. Slice the tails lengthwise and pound to flatten 4. Set the oven on steam at 90°C 5. Cook the claw and knuckle meat for 10 to 12 minutes 6. Lower the oven temperature to 65°C 7. Combine the cooked claw and knuckle meat with the garlic and lemon thyme. That’s your stuffing 8. Use the stuffing to fill the tails and roll the tails so they hold their original form 9. Vacuum pack the roulades and steam for an additional 5 minutes Preparation for the granita: 1. Purée the ginger in water and combine the sugar 2. Soak the gelatin leaves 3. Transfer the ginger purée in a pot and add the gelatin leaves, bringing the combination to a simmer. Remove from heat before the pot breaks into a boil 4. Combine the lemon juice and blast chill, stirring from time to time

Recommended accessories

GN container Stainless steel full