Ingredients
- 2 Oosterschelde lobsters
- 200 g Old Amsterdam (mature Dutch cheese)
- 150 g shiitake
- 100 g butter
- 100 g leeks
- 80 g Bresc premium basil pesto
- 10 g Bresc Beemster garlic puree
- 10 g Bresc mushroom mix
- 2 egg yolks
- 1 dl white wine
- 25 ml apple vinegar
- cress
For the court-bouillon:
- 2 l water
- 2 stalks celery
- 1 white onion
- 0.5 carrot
- 0.5 leek (white)
- 0.5 lemon
- 100 g Bresc erbe Italiano
- 10 g salt
- 10 st peppercorns, crushed