Lobster Duo

By nekmor

from Top Chef

Ingredients

• Biscuits for Lobster Duo Sandwich
• 3 cups flour
• 3 tbs sugar
• 2 tbs baking soda
• Pinch of salt
• PULSE dry ingredients
• Add 1 cup of broken pieces of butter to dry mixture and blend until combined
• Slowly add 1 1/2 cups cream
• Blend 10-15 seconds
• Add 2 tbs hoisin sauce and 1 cup corn kernels
• Pulse 10 seconds until mixed but still very chunky DON’T over blend
• Roll dough into ball and rest 30 minutes in refrigerator
• After refrigeration roll into 1/8th in sheet and cut into rectangular biscuits (club cracker size +/-)
• Bake 10-12 minutes at 350f
• Lobster Butter
• In sauté pan
• 1/4 lb butter
• 1 sprig thyme
• 1 shallot sliced thin
• 1 tomato seeded and diced
• When onions begin to caramelize add 1/2 cup Champagne for deglazing reduction
• Corn kernels added after deglazing
• Cut lobster tail in half and add meat and corn to butter
• Add 2 cups of lobster stock to mix
• When done remove and cut into small medallions and season slightly with salt and pepper and a little lemon (this will be used in the sandwich with some black truffles)
• Strain butter to prepare for serving and reserve 1/2 cup for dipping lobster
• To remaining butter ADD 2 tbs heavy cream and 1 tbs butter and heat thoroughly and serve liquid but cooled and thickened
• For Reserved 1/2 cup of butter add equal part heavy cream and several drops of fresh lemon juice and a little black truffle oil and a pinch of salt and using immersion blender create a butter whipped cream
• Bllack truffles
• Chawan Mushi (Japanese custard)
• Combine
• 3 cups of dashi (recipe in book)
• 2 cups corn kernels
• 1/4 cup mirin
• 3 tbs soy sauce
• 5 eggs
• Blend until smooth
• Strain blended mixture through wire mesh strainer
• Spoon into small ramekin (1/2 full) place in pan of water and cook in oven at 180f for 30 minutes
• TOP THIS WITH LOBSTER TARTAR
• Diced lobster combined with
• Diced jicama
• 3 tbs mirin
• 2 tbs soy sauce
• Little lemon juice
• Pinch of salt and pepper
• Julienne scallions
• Touch of finely grated truffle
• TO PLATE THE MEAL
• Lobster Tartare on the Chawan Mushi
• Sandwich lobster medallions and black truffles between biscuits and very little reduced butter on biscuit and some on either side
• Whipped lobster foam on top of tartar and serve

Preparation

Step 1

TO PLATE THE MEAL
Lobster Tartare on the Chawan Mushi
Sandwich lobster medallions and black truffles between biscuits and very little reduced butter on biscuit and some on either side
Whipped lobster foam on top of tartar and serve