GGS Lobster Stack with Lotus Chip, Yuzu Vinaigrette, and Pickled Daikon
Recipe courtesy of Lance Cook, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef of Hammock Dunes Club, Palm Coast, Fla.
Ingredients
- For Pickled Daikon
- water - 3/4 cup
- rice vinegar - 3/4 cup
- sugar - 1/4 cup
- kosher salt - 1 1/2 tsp.
- garlic cloves - 1 medium, halved
- For Lobster Salad
- ginger - 1/2 tsp., minced
- garlic - 1/2 tsp., minced
- scallions - 4 ea., thinly sliced
- lobster - 1 lb., claw and knuckle meat, picked through and roughly chopped
- Mayonnaise or Japanese mayo - enough to coat
- kosher salt - to taste
- white pepper - to taste
- tumeric powder - 1/2 tsp.
- whole black peppercorns - 8 ea.
- bay leaves - 1 ea.
- daikon radish - 1/2 lb., peeled and cut into 1/8
- For Lotus Root Chip
- lotus root chip - as needed
- For Yuzu Vinaigrette
- yuzu juice - 2/3 cup, reduced by half to 1/3 cup
- honey - 1/2 Tbsps.
- grapeseed oil - 1/3 cup
- rice vinegar - 1/2 Tbsp.
- lemon juice - to taste
- kosher salt - to taste
- white pepper - to taste, pure ground
- To stack
- mango - as needed, diced
- Keta caviar - as needed
- mandarin - as needed
- dressed micro cilantro - as needed
Instructions
Procedure:
- For Pickled Daikon: In a medium saucepan, combine everything except daikon. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press plastic wrap directly against the surface of the brine to ensure everything stays submerged and let cool to room temperature. Transfer to an airtight glass container and store in the refrigerator.
- For Lotus Root Chip: Slice lotus root into 1/8" thick and fry in 325°F degree fryer until crispy and slightly colored. Remove from oil and season with salt.
- For Yuzu Vinaigrette: Combine reduced yuzu juice and honey. Slowly incorporate oil, then rice vinegar; season to taste. Refrigerate to improve viscosity.
- For Lobster Salad: Combine all ingredients and season to taste. Press 2½- to 3-ounces into ring mold or PVC and lift mold.
- To Stack: Layer with lobster salad, diced mango, lotus chip, Keta caviar and dressed micro cilantro (or rainbow sprouts to garnish). Finish with pickled daikon, mandarin, lobster claw.