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Butter Poached Bay Lobster, Braised Daikon, Daikon Leaf Veloute, Chutney with Pumpkin and Jam
Recipe by Ben Macdonald
Try Ben Macdonald's Butter Poached Bay Lobster, Braised Daikon, Daikon Leaf Veloute, Chutney with Pumpkin and Jam, Served with Shiso and Bone Marrow Reduction today!
- Steps
- Ingredients
Ingredients
Poaching Liquid
Braised Daikon
Pickled Daikon
Daikon Leaf Veloute
Mousse
Squash and Marmalade Chutney
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Steps
- For the Bay Lobster, prepare a saucepan of boiling water and an ice bath.
- Blanch the lobsters in boiling water for 2 minutes, then place in iced water to cool for 5 minutes. Reserve the water.
- Peel the shell and slice each lobster in half lengthways, removing the digestive tract. Reserve one lobster for the mousse.
- Add 150g butter and 100ml boiling water to a saucepan on a medium heat. Cook until the butter has melted, then remove from the heat.
- Chop the remaining 100g butter into cubes and blend into the melted butter mixture, one cube at a time, using a whisk to emulsify.
- Put the butter back on the heat and bring the mixture to 70°C.
- Add the 4 lobster halves to poach. Remove from the heat and set aside
- For the Mousse, chop the reserved bay lobster into chunks and place in a mini-food processor with a pinch of salt. Blend until roughly chopped.
- Add the egg and pulse. Add the yoghurt and cream in thirds, blending each time until smooth. Place into a piping bag and set aside.
- For the Braised Daikon, add the tapenade and a cup of water to a small saucepan. Bring to the boil on a medium heat.
- Cut the thicker end of the daikon into four 2.5cm slices and then using a 5cm ring cutter create four discs. Reserve the remaining end of the daikon for the pickle and the leaves for the velouté.
- Add the discs to the liquid. If necessary, add a bit more water so that the daikon is fully submerged. Simmer for 25-30 minutes until fork tender, turning over half-way through. Remove and set aside to cool.
- When cool enough to handle, use a 2cm cutter to cut through the centre of each daikon almost to the base, stopping short 3mm. Then turn the disc over and slice a 3mm lid from the daikon, stopping short so that the lid stays on but releases the centre disc. Reserve the centres.
- Place the daikon into a steamer that fits over the saucepan. Pipe the lobster mousse into the centre of each daikon and steam for 6-8 minutes until set.
- When cooked, add grapeseed oil to a frypan on a high heat. Add the daikon, flat side down and fry for 1-2 minutes until the daikon base is golden brown.
- For the Pickled Daikon, combine the ingredients in a small saucepan and warm over a low heat until dissolved.
- Slice the remaining daikon as thinly as possible on a mandolin. Slice at least 20 slices and trim the discs with a cookie cutter to neaten the edges. Make a slice in each disc from the centre to the outer edge so that the daikon can be folded into a cone. Place into the pickle for at least 20 minutes.
- For the Daikon Leaf Veloute, add the flour and butter to a medium saucepan over a medium heat, and cook, stirring occasionally until it looks like wet sand.
- Add milk, a little at a time and whisk until all incorporated. Continue to cook until thickened.
- Add to a bullet blender with the daikon leaves and blitz for at least 1 minute, until an even colour. Strain and season to taste.
- For the Squash and Marmalade Chutney, place the bone marrow in a frypan over a low heat and leave for 5 minutes, or until the fat has rendered.
- Meanwhile, dice the squash into 75mm cubes.
- Remove the marrow and some of the fat to a bowl, leaving 1 tablespoon of fat in the frypan. Add the squash and sauté on a medium-high heat. Cook for 2-3 minutes until tender.
- Add the marmalade and vinegar and cook for a further minute until the marmalade melts and starts to caramelize. Season with salt. Reserve the bone marrow for assembly.
- To assemble, place the filled daikon on each plate with solid end facing up. Place slightly on one side of the plate and arrange the removed centre next to it. Pour a few spoonfulls of veloute around the daikon.
- Place a spoonful of the squash in the middle of the plate, next to the daikon.
- Carefully arrange a lobster half next to the squash and brush with some of the rendered bone marrow. Add 5 cones of pickled daikon around to the dish to finish.
