- Yield: 4 servings
Warm Atlantic Lobster with Coconut-Yuca Crema and Osetra Caviar
Recipe courtesy of Xavier Santiago, Executive Chef, The Lodge & Club Ponte Vedra Beach, Ponte Vedra Beach, Fla.
Ingredients
- Ingredients for poached lobster:
- water - 1 L
- unsalted butter - 100 gms.
- garlic - 2 cloves, crushed
- ginger - 1 piece, small
- bay leaf - 1 ea.
- salt - to taste
- lobster tails - 4 ea. (115-140 gms. ea.)
- Ingredients for coconut-yuca crema:
- yuca - 1 lb., peeled and diced
- coconut milk - 1 1/2 cups
- vegetable stock - 3/4 cup
- butter - 1 Tbsp.
- salt - to taste
- Ingredients for garnish:
- Osetra caviar
- mini edible flowers
- micro herbs
- herb oil
Instructions
Procedure for poached lobster:
- Bring water, butter, garlic, ginger, bay leaf, and a pinch of salt to a low simmer, creating a gentle court-bouillon.
- Add lobster tails and poach at low heat for 5-6 minutes, depending on size. The goal is soft and tender, but not overcooked.
- At service, gently warm lobster tails in melted butter over low heat. Slice into medallions.
Procedure for coconut-yuca crema:
- Simmer yuca with coconut milk and stock until very tender.
- Blend until extremely smooth, adding liquid as needed.
- Season with salt and finish with butter. Keep warm.
To plate:
- Pour a shallow pool of coconut-yuca crema in the center of the plate.
- Arrange the lobster medallions neatly on top.
- Add 2-3 teaspoons of Osetra caviar over the lobster.
- Place a few mini edible flowers and micro herbs.
- Drizzle a small amount of herb oil around the sauce.
