- Yield: 4 servings
Roasted South African Lobster Tail
Recipe courtesy of Bonita Bay Club Director of Culinary Operations Richard Brumm, CEC, CCA, and Chef Vanessa Mogashoa, one of Bonita Bay's H-2B team members
Ingredients
- Ingredients for the Bisque:
- shells from lobster tails - 2 ea.
- Spanish onion - 120 gms., small dice
- carrot - 60 gms., small dice
- celery - 60 gms., small dice
- garlic - 15 gms., crushed
- tomato paste - 60 gms.
- basmati rice - 60 gms.
- dry sack sherry - 225 gms.
- lobster stock - 1.15l
- heavy cream - 225 gms.
- lime - .25 ea., juice and zest
- lemon - .25 ea., juice and zest
- cognac - 15 gms.
- bay leaf - 1 ea.
- Italian parsley - 30 gms.
- tarragon - 15 gms.
- peppercorn - 5 ea.
- Ingredients for the Lobster Tail:
- South African lobster tail - 2 ea., split and removed from shell (reserve shell for bisque)
- white wine - 90 gms.
- lemon juice - 30 gms.
- kosher salt - 10 gms.
- white peppercorns - 5 gms., fresh ground
- beurre monté - 90 gms.
- Ingredients for the Calamari:
- calamari tube - 4 ea., sliced into .5” rings
- Drake’s Flour - 200 gms.
- kosher salt - to taste
- Ingredients for the Pepper Coulis:
- piquillo pepper - 50 gms.
- peppadew pepper - 50 gms.
- extra virgin olive oil - 30 gms.
- sherry vinegar - 5 gms.
- peri-peri sauce - 5 gms.
- xanthan gum - .25 gms
- Ingredients for the Inky Cracker:
- buckwheat flour - 60 gms.
- potato starch - 10 gms.
- granulated sugar - 12 gms.
- kosher salt - 5 gms.
- water - 45 gms.
- cuttlefish ink - 15 gms.
- neutral oil - 30 gms.
- egg white - 10 gms.
- Ingredients for Plating:
- bisque - 360 gms.
- lobster - 4 ea.
- cracker - 4 ea.
- calamari - 12 rings
- pepper coulis - 60 gms.
- fresh chive - 4 gms., chiffonade
Instructions
Procedure for the Bisque:
- Sweat shells, onion, carrot, celery and garlic in clarified butter.
- Add tomato paste. Cook until caramelized.
- Add rice and stir to coat.
- Add sherry. Reduce to sec.
- Add stock and sachet of herbs and peppercorns. Simmer until rice is completely cooked with grains fully gelatinized and broken down.
- Remove sachet and puree in Vitamix until perfectly smooth. Chinoise.
- Return to pot. Add cream and citrus, adjust seasoning. Simmer until perfect consistency is reached.
- Add cognac.
- Chinoise and reserve for plating in thermal carafe.
Procedure for the Lobster Tail:
- Skewer lobster lengthwise.
- Season with wine, juice, salt, pepper and beurre monte.
- Roast at 320°F until 135°F internal.
- Brush with additional beurre monte and rest.
Procedure for the Calamari:
- Dredge calamari in flour. Fry until golden and crispy.
- Season with kosher salt.
Procedure for the Pepper Coulis:
- Place peppers into vitamix. Puree until smooth.
- Slowly drizzle in olive oil to emulsify.
- Season with sherry vinegar and peri-peri sauce.
- Add xanthan gum and process until combined. Chinoise.
- Open vacuum in cryovac to remove air bubbles.
- Transfer to squeeze bottle.
Procedure for the Inky Cracker:
- With whisk, combine dry ingredients.
- Whisk together ink and water. Add to dry ingredients and mix to combine.
- Add oil. Combine.
- Add egg white and fold until smooth batter forms.
- Rest 15 minutes to fully hydrate.
- Lightly spray desired mold and fill with batter. Scrape mold completely clean to allow for perfect release.
- Bake at 300°F 3 bars 6-10 minutes.
- Release while still hot with thin, sharp spatula/palette knife.
- Transfer to flat baking sheet or mold to desired shape and bake an additional 2-4 minutes.
Procedure for Plating:
- Spoon 90 grams of bisque into desired bowl.
- Slice each lobster tail into five pieces and place into center of bowl.
- Top with ink cracker.
- Top with three rings of calamari.
- Dot with pepper coulis.
- Garnish with chive.
