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LOBSTER CRÈME FRAICHE WITH VANILLA POD

Food : Main Courses

LOBSTER CRÈME FRAICHE WITH VANILLA POD

Ingredients

  • 400 – 500g Boston lobster
  • 250g crème fraiche
  • 3 nos vanilla pod
  • 3 nos whole shallots, brunoise
  • 2 lemon, juiced
  • Salt & pepper to taste
Dashi Stock & Clam Jus Jelly
  • 30g bonito flakes
  • 100ml water
  • 100ml clam juice
  • 1 gelatine sheet

Method

  • Blanch lobster in hot water
  • De-shell lobster. Chop into cubes to form lobster tartare. Pile tartare into mould.
  • Mince Dashi jelly.
  • Sprinkle Dashi jelly on tartare and season with garnish (mixed herbs).
Dashi Stock & Clam Jus Jelly
  • Combine 30g bonito flakes to 100ml water.
  • Bring water to boil, add 100ml clam jus till reduction is complete.
  • To make jelly, strain clam jus (100ml clam jus for 1 gelatine sheet).

Created by : Lee Zhang An