For the Blue Lobster

Ingredients:

  • 18 pcs blue lobster, live
  • Activia RM

Method:

  1. Clean and poach the lobster.
  2. Remove the lobsters’ shells.
  3. Roll together 2 lobster tails with activia RM.

For the Lobster Oil

Ingredients:

  • 1kg lobster shell
  • 1kg butter

Method:

  1. Heat the shells and butter together to infuse the oil.

For the Pineapple

Ingredients:

  • 1 fresh pineapple
  • 300g passion fruit juice
  • Sugar

Method:

  1. Clean and cut the fresh pineapple into small cubes.
  2. Marinade in passion fruit juice and sugar (to taste) for a few hours.

For the Lilly Bulb

Ingredients:

  • 1 lilly bulb

Method:

  1. Clean and cut the lilly bulb.
  2. Blanch in water during service.

For the Scallion Ginger Sauce

Ingredients:

  • 350g chicken stock
  • 35g coriander, roots removed
  • 10g lemongrass, bruised
  • 6g grapeseed oil
  • 20g fresh ginger, sliced
  • 25g scallion, sectioned
  • 20g rock sugar
  • 1g Chinese liquorice
  • 20g fish sauce

Method:

  1. Heat the chicken stock, melt in the rock sugar.
  2. Add in the coriander, bruised lemongrass and chinese liquorice.
  3. Bring the mixture to the boil, and then remove from the heat and allow to infuse for 10 minutes.
  4. Strain the stock and keep aside.
  5. Heat some grapeseed oil and when the oil is very hot, add in the scallion and ginger and stirfry quickly for 30 seconds.
  6. In a thermomix, blend in the infused chicken stock with scallion and ginger until smooth.
  7. Add in the fish sauce.

For the Yellow Wine Foam

Ingredients:

  • 1L milk
  • 70g vin jaune wine
  • 100g shaoxing wine

Method:

  1. Heat the liquids together and foam up with a handheld blender before serving.

To plate

  1. Place one portion of the the lobster tail off-centre of the plate.
  2. Top with 2 cubes of the pineapple and yellow wine foam.
  3. Pour 2g of the scallion ginger sauce around the lobster.
  4. Place 2 petals of the lilly in the sauce.
  5. Finish off by dressing the plate with 5g of lobster oil and garnishing with edible flowers.

 

Recipe Courtesy of Chef Vicky Lau of Tate Dining Room & Bar in Hong Kong.
Vicky Lau Chef Feature.