This dish came about as a way to clean up the leftover components I have sitting in my fridge. The only new ingredients were the radish, and an apple cucumber that I found in the market few days before and keen to try it out. I have pressed the apple cucumber here to intensify it's flavour and texture, and diced it into small cubes to add that fresh textural contrasts against the soft poached lobster meat, and finger lime caviar for that pop of acidity, all brought together by the yuzu mayonnaise.
Difficulty: Easy
Time: 45 minutes
Serves: 2
Ingredients
Poached Lobster Tails
- 2 small lobster tails (about 150g each)
- 1 tbsp lemon infused olive oil
- salt
Pressed Apple Cucumber
- 1 apple cucumber
- salt
Yuzu Mayonnaise
- 4 tbsp good quality mayonnaise
- 2 tsp ponzu sauce
Pickled Radish
- 3 small radish thinly sliced with mandolin
- 1/4 cup verjus
Other
- 1 finger lime
Method
1. Slice the apple cucumber into 1 cm slices. Sprinkle it generously with salt and place it on a single layer between to flat plates with weight on top. I've used my mortar and pestle for this. Place it back in the fridge for at least 30 minutes. Dice it into 3mm cubes once ready to serve.
2. Sprinkle the lobster tails generously with salt and place them in a ziplock bag with lemon infused olive oil. Cook it in sous vide bath at 53 degrees water bath for 30 minutes. Plunge it in ice water once finished, let it cool and dice it into 8mm cubes.
2. Sprinkle the lobster tails generously with salt and place them in a ziplock bag with lemon infused olive oil. Cook it in sous vide bath at 53 degrees water bath for 30 minutes. Plunge it in ice water once finished, let it cool and dice it into 8mm cubes.
3. Place the thinly sliced radish into a small bowl and add the verjus, make sure that there are enough verjus to cover all the radish slices. Let it sit for 10 minutes before taking it out and dry in kitchen paper towel.
4. Make the yuzu mayonnaise by mixing the mayonnaise and ponzu sauce in a bowl.
4. To dress the lobster salad, place the diced lobster meat into a mixing bowl, add the diced apple cucumber, just enough yuzu mayonnaise to coat the lobster meat, 2 tsp finger lime caviar, and add salt and pepper to taste. Adjust the flavour to your liking.
5. Spoon the dressed lobster salad inside a ring mould, press it down firmly before carefully removing the ring. Arrange the lightly pickled sliced radish on top. Spoon some additional yuzu mayonnaise on the side and garnish with extra finger lime caviar. Enjoy!
Comments