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Ingredientes
- 250 gm plum tomato sea salt
- 2 x gelatin, leaves
- 1/4 c. hot water
- 2 ounce plum tomato, julienned
- 1 Tbsp. pickled ginger Quinoa Salad
- 1 c. quinoa
- 1 lt water
- 5 x lime leaf
- 1 stalk lemongrass, cut into four pcs
- 3 Tbsp. peeled ginger, diced large
- 2 Tbsp. ginger, chopped
- 1 Tbsp. salt
- 5 Tbsp. sultanas
- 1 1/2 tsp ginger, peeled, blanched, chopped
- 1 1/2 tsp lemongrass, blanched, chopped
- 2 Tbsp. pumpkin, seeds, roasted
- 4 Tbsp. sweet corn, kernels, blanched sea salt Tuna
- 2 Tbsp. canola oil sea salt, and freshly cracked black pepper
- 10 ounce sashimi-grade tuna Lobster
- 4 lt water
- 2 x 2 pound lobster, (1 1/2 pounds lobster meat)
- 1 c. white vinegar
- 2 Tbsp. water
- 2 stalk lemongrass, chopped
- 2 lb cool butter, diced Salad Bouquet
- 3 Tbsp. rice wine vinegar
- 2 tsp honey
- 2 Tbsp. sugar
- 10 slc daikon, 1/16-inch thick, 1-inch wide, 7-inches long
- 30 stalk asparagus, peeled, cut into thirds, blanched
- 40 x mizuna leaf
- 30 x 3 inch long pcs chives
- 10 sprg frisee
- 10 sprg Italian parsley Dressing
- 2 Tbsp. fresh lemon juice
- 3 Tbsp. canola oil
- 1/2 tsp sugar
- 1 Tbsp. finely chopped shallot
- 1/2 x garlic, clove, finely, chopped sea salt, and freshly cracked black pepper Assembly
- 1 lb coarse salt
- 3 Tbsp. pink peppercorns
- 1 Tbsp. finely minced dry parsley
Direcciones
- Score tomatoes and blanch in boiling water for a few seconds to remove skin.
- Puree the tomatoes in a blender till very smooth.
- Strain through a large sieve and reserve the liquid.
- Soak the gelatin leaves in 1/4 c. hot water for 10 min.
- Add in the gelatin to the strained tomato puree and season to taste.
- Divide the tomato gelee, tomato julienne, and pickled ginger among 10 martini glasses and chill.
- Quinoa Salad:Soak and rinse the quinoa under cool running water till water runs clear.
- Put the water, lime leaves, 4 pcs lemongrass stalk, 3 tbsp. ginger and salt to a boil in a large pot.
- Add in the quinoa to boiling water and cook 12 min.
- Drain quinoa and refresh under cool water, discarding the lemongrass and ginger.
- Put the quinoa in a medium bowl and stir in the sultanas, chopped ginger, chopped lemongrass, roasted pumpkin seeds, corn and some salt to taste.
- Chill.
- Tuna:Cut tuna into a cylindrical shape.
- Heat the oil in a medium skillet on high heat.
- Season the tuna with salt and pepper.
- Sear the tuna on all sides, about 2 min total.
- Set aside to cold.
- Slice the tuna thinly.
- Lobster:Bring the water and vinegar to a boil in a large pot.
- Put the lobsters in a large roasting pan and pour the boiling water over top.
- Cover the pan.
- After 3 min, remove the tails from the lobsters in the water.
- Cover the pan again.
- After an additional 5 min remove the claws.
- Remove the meat from the shells and remove the membrane from the tail meat.
- Cut the meat into bite-sized pcs.
- Just before serving, put the 2 tbsp. water and the lemongrass in a medium skillet.
- Bring to a boil on medium heat and slowly whisk in the diced butter, a few pcs at a time.
- Strain the lemongrass out of the sauce and reserve at 165 degrees F.
- Put the lobster in the butter sauce and poach it for 5 to 6 min on medium-low heat.
- Salad Bouquet:In a small bowl, whisk together the rice wine vinegar, honey, and sugar and pour it over the daikon in a medium bowl.
- Let stand 15 min.
- Roll the remaining ingredients together into 10 small bouquets.
- Dressing:Whisk all the ingredients together in a small bowl and set aside.
- Assembly:Toss the salad bouquets with the dressing.
- Take the martini glasses out of the fridge and divide the quinoa salad among them.
- Put 3 slices tuna and 1 piece hot lobster in each glass.
- Put a salad bouquet to on each glass.
- Divide the salt, pink peppercorns, and dry parsley among 10 plates.
- Put the martini glasses on top of the salt.
- Serve with chopsticks.
- Yield is 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1068g | |
| Recipe makes 10 servings | |
| Calories 1046 | |
| Calories from Fat 722 | 69% |
| Total Fat 82.05g | 103% |
| Saturated Fat 47.65g | 191% |
| Trans Fat 0.02g | |
| Cholesterol 367mg | 122% |
| Sodium 19445mg | 810% |
| Potassium 819mg | 23% |
| Total Carbs 39.34g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 20.66g | 14% |
| Protein 40.67g | 65% |
