- Yield: 2 portions
Ginger-Lime Poached Lobster with Coconut Sweet Potato Purée, Madras Curry Spiced Knuckle Meat and Mango Espuma
Recipe courtesy of Brandon Gross, Executive Chef, Columbia Country Club (Chevy Chase, Md.)
Ingredients
- Ingredients for Ginger-Lime Poached Lobster:
- lobster - 1 ea., 2 lb.
- ginger - 1 ea., small lobe
- limes - 2 ea.
- kefir lime leaf - 1 ea.
- sugar - 2 Tbsps.
- water - enough to cover the lobster
- Ingredients for Glaze (for Lobster Before Plating):
- water - 1 cup
- lime juice - 2 Tbsps.
- sugar - 1 tsp.
- ginger - 1 tsp., minced
- gold gelatin sheet - 1/2 ea.
- Ingredients for Madras Curry Spiced Knuckle Meat:
- knuckle meat - pulled from lobster
- Madras curry - 1 tsp.
- lime juice - 1/ 2 tsp.
- Ingredients for Coconut Sweet Potato Purée:
- sweet potatoes - 2 ea.
- coconut milk - 1 can
- salt - 2 tsps.
- Ingredients for Mango Espuma:
- mango - 1 ea., peeled and trimmed
- cream - 2 cups
- sugar - 2 Tbsps.
- salt - 1 tsp.
- gold gelatin sheet - 1 ea.
- Issi unit - 1 ea., with 2 charges of gas
- Ingredients for Garnish:
- micro radishes
Instructions
Procedure for Ginger-Lime Poached Lobster:
- Add all ingredients except for lobster to the water. Bring the liquid up to 180°F. Gently add lobster without boiling.
- Poach for 10 minutes.
- Immediately shock in an ice bath.
- De-shell the lobster, split the tail, and reserve for plating.
Procedure for Glaze (for Lobster Before Plating):
- Place all ingredients except gelatin in a pot. Gently boil to allow flavors to bloom.
- Remove from heat and add gelatin sheet.
- Strain liquid into a separate bowl and allow to cool until just warm.
- Slowly dip the split tail and claw meat into the liquid. Place on a wire rack to allow gelatin to set.
Procedure for Madras Curry Spiced Knuckle Meat:
- Mix ingredients together.
Procedure for Coconut Sweet Potato Purée:
- Roast the sweet potatoes for 1 hour at 350°F. Peel the sweet potatoes once they’re soft.
- Heat the can of coconut milk.
- Add the sweet potatoes to a Vitamix and blend, adding coconut milk until the mixture is your preferred consistency.
- Add salt and adjust if needed.
Procedure for Mango Espuma:
- Slowly reduce cream by half.
- Blend mango in the Vitamix with cream, sugar and salt.
- Adjust seasonings as needed.
- Remove from heat and add gelatin sheet.
- Allow the mixture to cool.
- Add to Issi and load the 2 charges. Texture should be light and fluffy.
