Warm Sashimi of Lobster and Wasabi

By corlear

Ingredients

• For the lobster slices:
• 1 2.2 -lb lobster
• salt
• For the seawater gelatin:
• 11/2 cup seawater
• 11/4 cup water
• 3 sheets gelatin (previously rehydrated in cold water)
• 2/3 oz powdered agar-agar
• For the wasabi sponge:
• 2 cups water
• 1/2 cup butter
• 3/4 oz powdered wasabi
• salt
• For the lobster coral sauce:
• lobster head
• To finish:
• freshly ground black pepper
• 0.4 º olive oil

Details

Servings 4

Preparation

Step 1

For the lobster slices:
1. Heat the water in a pan. When it reaches boiling point, plunge the lobster in the water for approximately 10 seconds until it is dead. Cool in iced water with salt.
2. Separate the claws, head and body. Keep any liquid from the head for making the sauce.
3. Peel the lobster tail and remove the guts. Cut the tail into 1/3" thick slices (5 per person).

For the seawater gelatin:
1. Mix the two types of water and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and whisk.
3. Add the sheets of gelatin and dissolve in the liquid. Leave to rest for 2 minutes.
4. Choose a tray that is as flat as possible, with a low edge and which is heat
resistant. It should be made out of wood.
5. Add the jellied liquid until it slightly covers the whole of the base. Quickly pour off any excess liquid.
6. Randomly move the left and right sides up and down until you have an even thin layer of gelatin.
7. Leave to set in the fridge for at least one hour.
8. When it is set, cut 4" diameter circles.

For the wasabi sponge:
1. Mix all the ingredients together in a round metal bowl, that should be 8" wide and 10" high. Heat to 60-160ºF and keep it at this temperature.

For the lobster coral sauce:
1. Separate the lobster head into two parts: one of them with the head and the other with the legs.
2. Remove all the coral on one side and all the juice from the other from both parts.
3. Use the back of the spoon to press the coral through a sieve and heat in a pan over a low heat. Stirring continuously so it does not stick, add the liquid that we saved from the head until you have a creamy texture.

Final Steps & Preparation:
1. Season the lobster with salt and pepper and dress with 0.4º olive oil.
2. Warm the lobster in the salamandra and then turn over.
3. Place a lobster slice in the center of a dish and arrange the other four around it. Heat in the salamandra for 4 seconds.
4. Cover the lobster with a slice of seawater gelatin and heat in the salamandra for 6 seconds.
5. Drizzle the coral around the lobster.
6. Emulsify the wasabi mixture in a Thermomix, whisking the surface to add the largest amount of air and make a foam that we call sponge.
7. Place three spoonfuls of wasabi foam on each plate.