Baptiste Peupion, chef exécutif du Fairmont Le Reine Elizabeth à Montréal
Prep. time: 20 minutes
Cooking time: Approx. 20 minutes
To obtain the coral, shell a raw female lobster. In this case, the cooking method will be different:
If using a 600 g lobster (average reference weight), in order for the meat to be perfectly cooked:
- First immerse the lobster tail and head into boiling water and cook 7 minutes.
- Add the claws and cook another two minutes, for a total of 9 minutes.
Cooking the lobster
- Fill a pot large enough to hold the lobsters and ensure they will be completely covered by water.
- Add 18 g of salt per liter of water and bring to the boil.
- Immerse the lobsters head first into the boiling water and cover.
- When the water returns to the boil, allow 8 minutes per pound (454 g) or 9 minutes for a 600 g (1 1/4 lb.) lobster (average weight for reference).
> Tip: if the claws come off easily, the lobster is cooked.
- Peel and very finely dice (brunoise) the white mushrooms, daikon and green onions.
- Sauté gently in olive oil to retain their crunch.
Coconut Curry Emulsion
- Gently boil the coconut milk for 2-3 minutes to reduce by half.
- Once it has reached a creamy consistency, mix in the curry powder and correct the seasoning.
1. Combine all the ingredients in a blender, ensuring there are no lumps.
2. Add the coral and mix again, but not too long so that the coral retains its color - you'll notice the raw coral is bluish, not orange.
3. In a non-stick pan, pour in a spoonful of the tuile batter and cook over moderate heat - wait until the moisture evaporates and the tuile dries out and browns lightly.
- Cut the lobster tail into medallions; loosen the meat from the shell. Replace the medallions in the shell without overlapping. Reserve the claw and leg meat for another use.
- Place the garnish on top and spoon on the coconut curry sauce; sprinkle with toasted flax seeds.
- Just before serving, add a piece of coral tuile. Add a few seasonal micro herbs to garnish.
The individual presentation (photo above) was designed for a dinner for the Gaspé Peninsula Lobster Workshop at the Fairmont Queen Elizabeth.
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