Butter Poached Lobster Martini Appetizer Recipe

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Servings: 10

Ingredients

Cost per serving $22.95 view details
  • 250 gm plum tomato sea salt
  • 2 x gelatin, leaves
  • 1/4 c. hot water
  • 2 ounce plum tomato, julienned
  • 1 Tbsp. pickled ginger Quinoa Salad
  • 1 c. quinoa
  • 1 lt water
  • 5 x lime leaf
  • 1 stalk lemongrass, cut into four pcs
  • 3 Tbsp. peeled ginger, diced large
  • 2 Tbsp. ginger, chopped
  • 1 Tbsp. salt
  • 5 Tbsp. sultanas
  • 1 1/2 tsp ginger, peeled, blanched, chopped
  • 1 1/2 tsp lemongrass, blanched, chopped
  • 2 Tbsp. pumpkin, seeds, roasted
  • 4 Tbsp. sweet corn, kernels, blanched sea salt Tuna
  • 2 Tbsp. canola oil sea salt, and freshly cracked black pepper
  • 10 ounce sashimi-grade tuna Lobster
  • 4 lt water
  • 2 x 2 pound lobster, (1 1/2 pounds lobster meat)
  • 1 c. white vinegar
  • 2 Tbsp. water
  • 2 stalk lemongrass, chopped
  • 2 lb cool butter, diced Salad Bouquet
  • 3 Tbsp. rice wine vinegar
  • 2 tsp honey
  • 2 Tbsp. sugar
  • 10 slc daikon, 1/16-inch thick, 1-inch wide, 7-inches long
  • 30 stalk asparagus, peeled, cut into thirds, blanched
  • 40 x mizuna leaf
  • 30 x 3 inch long pcs chives
  • 10 sprg frisee
  • 10 sprg Italian parsley Dressing
  • 2 Tbsp. fresh lemon juice
  • 3 Tbsp. canola oil
  • 1/2 tsp sugar
  • 1 Tbsp. finely chopped shallot
  • 1/2 x garlic, clove, finely, chopped sea salt, and freshly cracked black pepper Assembly
  • 1 lb coarse salt
  • 3 Tbsp. pink peppercorns
  • 1 Tbsp. finely minced dry parsley

Directions

  1. Score tomatoes and blanch in boiling water for a few seconds to remove skin.
  2. Puree the tomatoes in a blender till very smooth.
  3. Strain through a large sieve and reserve the liquid.
  4. Soak the gelatin leaves in 1/4 c. hot water for 10 min.
  5. Add in the gelatin to the strained tomato puree and season to taste.
  6. Divide the tomato gelee, tomato julienne, and pickled ginger among 10 martini glasses and chill.
  7. Quinoa Salad:Soak and rinse the quinoa under cool running water till water runs clear.
  8. Put the water, lime leaves, 4 pcs lemongrass stalk, 3 tbsp. ginger and salt to a boil in a large pot.
  9. Add in the quinoa to boiling water and cook 12 min.
  10. Drain quinoa and refresh under cool water, discarding the lemongrass and ginger.
  11. Put the quinoa in a medium bowl and stir in the sultanas, chopped ginger, chopped lemongrass, roasted pumpkin seeds, corn and some salt to taste.
  12. Chill.
  13. Tuna:Cut tuna into a cylindrical shape.
  14. Heat the oil in a medium skillet on high heat.
  15. Season the tuna with salt and pepper.
  16. Sear the tuna on all sides, about 2 min total.
  17. Set aside to cold.
  18. Slice the tuna thinly.
  19. Lobster:Bring the water and vinegar to a boil in a large pot.
  20. Put the lobsters in a large roasting pan and pour the boiling water over top.
  21. Cover the pan.
  22. After 3 min, remove the tails from the lobsters in the water.
  23. Cover the pan again.
  24. After an additional 5 min remove the claws.
  25. Remove the meat from the shells and remove the membrane from the tail meat.
  26. Cut the meat into bite-sized pcs.
  27. Just before serving, put the 2 tbsp. water and the lemongrass in a medium skillet.
  28. Bring to a boil on medium heat and slowly whisk in the diced butter, a few pcs at a time.
  29. Strain the lemongrass out of the sauce and reserve at 165 degrees F.
  30. Put the lobster in the butter sauce and poach it for 5 to 6 min on medium-low heat.
  31. Salad Bouquet:In a small bowl, whisk together the rice wine vinegar, honey, and sugar and pour it over the daikon in a medium bowl.
  32. Let stand 15 min.
  33. Roll the remaining ingredients together into 10 small bouquets.
  34. Dressing:Whisk all the ingredients together in a small bowl and set aside.
  35. Assembly:Toss the salad bouquets with the dressing.
  36. Take the martini glasses out of the fridge and divide the quinoa salad among them.
  37. Put 3 slices tuna and 1 piece hot lobster in each glass.
  38. Put a salad bouquet to on each glass.
  39. Divide the salt, pink peppercorns, and dry parsley among 10 plates.
  40. Put the martini glasses on top of the salt.
  41. Serve with chopsticks.
  42. Yield is 10 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1068g
Recipe makes 10 servings
Calories 1046  
Calories from Fat 722 69%
Total Fat 82.05g 103%
Saturated Fat 47.65g 191%
Trans Fat 0.02g  
Cholesterol 367mg 122%
Sodium 19445mg 810%
Potassium 819mg 23%
Total Carbs 39.34g 10%
Dietary Fiber 3.5g 12%
Sugars 20.66g 14%
Protein 40.67g 65%
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