- 4
Ingredients
- For the ginger oil:
- 4 oz fresh ginger
- 11/2 cup sunflower oil
- For the Norway lobster essence:
- 8 Norway lobster (4 oz each)
- sunflower oil
- For the Norway lobster tails:
- 8 Norway lobster tails
- For the coconut sponge:
- 13/4 cup water
- 6 oz desiccated coconut
- For the Thai mince:
- 2 g fresh basil
- 2 g fresh coriander
- 2 g fresh ginger
- 2 g fresh lemon verbena
- 2 g ginger oil
- 1 bunch lemon grass
- For the ginger and Norway lobster sauce:
- 5 tbsp Norway lobster essence (see previous step)
- 1/8 cup ginger oil (see previous step)
- salt
- For the water cloud:
- 11/4 cup water
- 3 1/2 sheets gelatin (previously rehydrated in cold water)
- For the meringue Thai maken:
- 16 Thai maken
- cloud water (see previous step)
- To finish:
- grated rind of one lime
- 1 tbsp tamarind paste in an icing bag
- pinch curry powder
- salt
- sunflower oil
Preparation
Step 1
For the ginger oil:
1. Cut the fresh ginger into small uneven pieces.
2. Cover with sunflower oil.
3. Panfry at 160ºF for 3 hours.
4. Leave to marinade in the fridge for at least 12 hours and strain.
For the Norway lobster essence:
1. Remove the heads from the Norway lobsters and keep the tails to one side.
2. Sauté the heads in a little sunflower oil for one and a half minute. They should be juicy, but not cooked through.
3. Press one of the sautéed heads with your fingers to remove all the juices from inside the head. Sieve the juices using the back of a spoon. Keep the other heads to make the stock.
For the Norway lobster tails:
1. Peel the tails and remove the guts.
For the coconut sponge:
1. Dissolve the desiccated coconut in the water in a pan.
2. Place in a round metal bowl (8" diameter and 10" high). Heat to between 60-160ºF and keep at that temperature.
For the Thai mince:
1. Finely dice all the herbs separately.
2. Mix the herbs with the ginger oil and stir until they are thoroughly mixed together and coated with the oil.
3. Cut the lemon grass diagonally into thin 1/20" slices. Keep between damp paper.
4. Spread the upper part of the Norway lobster with the Thai mince and top with 3 slices of lemon grass.
5. Leave to marinade for approx. ½ hour.
For the ginger and Norway lobster sauce:
1. Split the essence with the ginger oil. Season with salt.
For the water cloud:
1. Cool ¾ of the water to 34ºF in the freezer.
2. Heat the remaining water and dissolve the gelatin in it. Leave to cool in the fridge, but without allowing it to set.
3. When it begins to set, place it in a cold mixing bowl and begin to whisk at ½ speed.
4. When it begins to foam, gradually add the rest of the water.
5. Increase the speed. Continue whisking until it has the consistency of stiff peaks.
For the meringue Thai maken:
1. Cook the Thai maken in boiling water for 3 minutes. Peel.
2. Use your hands to coat the Thai maken in cloud water, which will make the balls look like meringues.
3. Place on a tray with greaseproof paper and keep in the fridge for at least 15 minutes to block the cloud.
Final Steps & Preparation:
1. Starting from the top and working towards the center of a large dish, make 4 lines of tamarind radially, with a separation of 2/3" at the top end and 1/3" at the end that coincides with the center of the dish.
2. Put a little grated lime between the lines and sprinkle with a little curry powder.
3. Seal the Norway lobsters in a little 0.4º olive oil for 5 seconds on each side. They should be slightly underdone.
4. Remove from the heat and remove the lemon grass from the Norway lobsters.
5. Emulsify the coconut milk in a Thermomix and whisk the surface to introduce as much air as possible and make a foam that we call sponge.
6. Serve the Norway lobsters inside the plate.
7. Put a soup spoonful of coconut sponge in the center of the plate, with the four Thai maken round the outside.
8. Coat the Norway lobsters with the essence and ginger oil sauce.