Ingredients

Lobster

600g Canadian Lobster

 

Cilantro

500g coriander

150ml fish stock

20ml sweet chilli sauce

10g lemon

40g butter

40g flour

1g lime leave

1g candied garlic

100ml pineapple juice

 

Leche de tigre

10g bonito flakes

10g lobster raw

15g lemon juice

5g garlic

2g chilli

2g coriander

10ml water

 

Chipotle

50g dry chipotle chilli

150ml olive oil

 

Garnish

Coriander leaf

 

Method

Lobster

Boil the lobster for three minutes and an extra 2 minutes for the claws. Break it and keep the meat separate. Marinate with the leche de tigre.

 

Cilantro

Prepare a roux with the butter and flour; add the fish stock, cool down, then blend with the coriander, lemon juice, sweet chilli sauce, lime leave and candied garlic. Reduce the pineapple juice then add to the coriander sauce and strain twice in a very thin strainer.

 

Leche de tigre

Blend all the ingredients together, strain and set aside.

 

Chipotle

Warm the olive oil, add the chipotle chilli and let it infuse until cold. Blend all together, strain and set aside.

 

To serve

Crush the lobster shell; warm the lobster with the letche de tigre. Splash the coriander sauce, remove the shell and leave the lobster. Finish with the chipotle oil and coriander leave.