Tuesday, November 10, 2009


makes two servings

1 one & one quarter pound Maine lobster
1 tablespoon extra virgin olive oil
salt & white pepper to taste
1 cup wakame (seaweed salad)
1 2-inch piece fresh ginger
1 small daikon radish
1/2 bunch of cilantro
2 scallions
1 lemon
2 slices of thick bacon
1 teaspoon canola oil

1 1/2 tablespoons soy sauce
1 1/2 tablespoons ponzu (citrus soy sauce)
3 tablespoons mirin
1/4 cup chicken stock
1/4 cup ale
1 large garlic clove, minced
1/4 teaspoon chili pepper, minced (1/8 teaspoon dried red pepper flakes)
stalks from 1/2 bunch of cilantro
1 teaspoon corn starch
1 teaspoon cold water

Fill a large pot with one quart of water and add one tablespoon of salt. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Add live lobster to the pot and cover. After five minutes, lift the lid and shift the lobster so it cooks evenly. Cover again and cook for five more minutes.

Remove lobster from pot and set aside to cool. Once cool, remove meat from lobster. Slice lobster meat into bite size pieces, leaving claw pieces whole. In a mixing bowl, toss lobster meat with olive oil, white pepper and salt to taste. Cover and refrigerate.

Peel ginger and daikon radish. Slice both into one inch long “matchstick” strips. Set aside. Remove leaves from cilantro. Keep stalks for dressing. Slice scallions in 2 inch long pieces, then quarter each piece. Soak sliced scallion in cold water (just enough to cover) and refrigerate.

Using a vegetable peeler, remove peel from lemon, trying to get as little of the white pith as possible. Finely slice peel into long strips.

Slice bacon into small strips. Place in hot pan with canola oil. Fry bacon strips until crispy. Remove from pan and place on paper towels to drain.

In a small pot over medium heat, add soy sauce, ponzu, mirin, chicken stock, and ale. When liquid comes to a boil, turn heat down to low. Mix cornstarch and cold water together, and whisk into pot. Add minced garlic, chili pepper, cilantro stalks and cover. Simmer for 5 minutes and turn off heat. Remove cilantro stalks with a slotted spoon. Season with white pepper and salt if needed. Add ginger matchsticks and cover.

Place lobster in the middle of each plate, making a "mound".

Ladle dressing over lobster, and around lobster to the outer edge of the plate.

Distribute wakame, daikon, cilantro leaves and bacon over dressing.

Drain water from scallions.

Garnish with sliced scallions and lemon peel.

bacon recipe courtesy of: Zeph, plat du jour, Maine

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