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| Catalina Lobster Carpaccio,Watermelon Radish, Cucumber, Wasabi, Yuzu Gelée, Sesame Tuille |
| 2 Servings |
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| Ingredients |
1 5-pound Catalina lobster, tail meat removed
1/2 watermelon radish, peeled, cut into matchsticks
1/4 English cucumber, peeled, seeded, cut into brunoise
1/2 t wasabi, peeled, freshly grated
5 sheets gelatin, bloomed
1/2 C sugar
3/4 C water
2 C yuzu juice (1/2 lemon juice and 1/2 lime
juice works well too)
1/4 C + 3 T flour
1 t salt
4 oz butter, softened
2 egg whites
1 T sesame seeds
lemon oil
to taste salt and peppe
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| Method |
| Combine gelatin, 1/2 cup sugar, water and yuzu juice in sauce pot
and dissolve gelatin on medium heat, being careful not to boil.
Once dissolved, pour liquid into a container and place in the
refrigerator; the gelée will set up in about an hour.
Preheat oven to 325 degrees.
Combine flour, the rest of the sugar, 1 teaspoon salt.
Slowly fold in the butter 1 ounce at a time, then fold in the
egg whites.
Spread the mixture onto a silpat lined baking sheet into whichever
shape you desire, but only a few millimeters thick. I prefer a rectangle,
so as to resemble a cracker.
Sprinkle sesame seeds onto mixture.
Bake for 10-12 minutes or until golden brown; let cool before serving.
Place lobster tail in between two pieces of plastic wrap, and using
the smooth side of a meat tenderizer, pound tail until it is translucent.
Take off one side of the plastic and season with salt and white
pepper. Flip over onto serving plate and remove remaining plastic.
Drizzle a little lemon oil over carpaccio and spread evenly with a spoon.
Rub wasabi over entire lobster.
Sprinkle cucumber and radish onto the carpaccio.
Spoon small pieces of gelée onto the lobster as well.
Finish by tossing some micro lettuces with salt and lemon oil and put
in the middle of carpaccio.
Top with the sesame tuille. |
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