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INGREDIENTS
▪ 2 fresh live lobsters
▪ Salt
▪ Micro beet greens (or substitute pea
shoots), for garnish
Fill a large pot with 4 litres cold water. Salt until it tastes like sea water.
Bring to a boil. Prepare an ice bath (large bowl or sink full of cold water and
ice).
On a chopping board, firmly hold lobster facing you, back up and claws bound.
Place the tip of a chef’s knife in the centre of the back and pierce through
to the chopping board, bringing knife down through centre of the eyes. (This kills
the lobster instantly, though some twitching is normal.) Repeat for second lobster.
Remove each tail with sharp, twisting movements. (Reserve claws and bodies
of lobsters for other uses.) Blanch tails, in their shells, for 1 minute in boiling
water. Remove and place in ice bath. Cool. Drain tails and wrap in kitchen towel.
On a flat surface, gently lean on tail to crack the shell. Remove the shell using
the towel. Slice tail meat into 1⁄4-inch slices. Chill until ready to serve.
To serve, drizzle soy syrup (recipe follows) on plate. Place lobster slices
over top. Drizzle with curry oil (recipe follows). Garnish with micro beet greens.
Serves 4.
Curry Oil
▪ 4
tsp curry powder
▪
1⁄2 cup canola oil
▪
Pinch of salt
In a non-stick pan, toast curry powder over medium heat until fragrant. Place
ingredients in blender and blend 30 seconds to combine. Store in a jar for 24
hours to allow the powder to settle. Use only the clear portion of the oil.
Soy Syrup
▪
2 tbsp balsamic vinegar
▪
2 tbsp plus 2 tsp Japanese soy sauce
In a frying pan, combine ingredients. Over low heat,
reduce by half, or until a syrupy consistency is achieved.
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