Make these little devils for any holiday party and your guests will always want to return.
POACHED LOBSTER
Lobster:
8 lobsters 1.25# will give you about 2# picked lobster meat Take out of shell and poach in ginger infused butter for about 2-3 minutes until lobster is plump and tender *reserve butter for aioli (see recipe)
Seaweed salad: makes 8cups
2 cups shredded carrots
2 cups thin (julienne cut) red pepper
1 tablespoon chop cilantro
1 tablespoon sliced scallion
Zest and juice of 1 orange and one lime
2 cups shredded cabbage
2 cups maine seaweed (you should be able to buy frozen at store-if not sub the premise seaweed near pre made sushi)
1-1.5 cups of ginger vinaigrette (see recipe)
Ginger honey vinaigrette: makes 2 cups
1 tablespoon Dijon
2 cloves chopped garlic
1 peeled shallot fine dice
1 tablespoon maine honey
1 tablespoon grated fresh ginger
1/3 cup rice wine vinegar
About 1 cup vegetable oil
Salt and pepper to taste
Whisk all ingredient besides oil first and then slowly drizzle in oil until emulsified.
Lobster ginger butter aioli
Makes about 2 cups
4 egg yolks
1 tsp wasabi powder
1 cup lobster ginger butter
S/p to taste
Combine yolks, wasabi, salt and pepper and slowly whisk in butter until desired thickness of aioli. If you like firmer aioli add more butter if you enjoy it a little thinner and “sauce like” add less.
Wasabi Crispy shallots; makes 2 cups
2 cups sliced shallots
Breading;
1 cup flour
1 cup wasabi powder
2 T black sesame seeds
S/p to taste
Dredge in breading and deep fry until golden and crisp
Pickled Radish
1 cup pickled sliced radish (you can make or buy in Asian aisle)
1 cup sliced radish
Pickling liquid
2 cups rice vinegar
1 cup sugar
2 tsp salt
4 peppercorns
1 clove
1 clove garlic
1 in of peeled ginger
Combine all ingredients besides radish on stove and let simmer until reduce to have. Med heat.
Let cool and then pour over radish and let set for 24hours.
Compose:
On a platter place seaweed salad
Top with poached lobster
Add some pickled radish
Drizzle lobster ginger aioli over top
Add a few dashes of soy sauce
And sprinkle with crispy shallots
Enjoy!!!
Avery M. Richter
Executive Chef
207-314-2269