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Glazed Bay Lobster, Torched Squash and Green Emulsion
Recipe by Laura Sharrad
Try Laura Sharrad's Glazed Bay Lobster, Torched Squash and Green Emulsion today!
- Steps
- Ingredients
Ingredients
Lobster Glaze
Green Emulsion
Torched Squash
Blanched Leaves
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Steps
- Prepare a hibachi.
- Preheat the oven to 200°C, fan-forced.
- Prepare the lobsters by removing the flesh from the shell. Skewer the lobster flesh lengthways, through the centre. Set aside in the fridge until ready to cook. Set shells and head aside for the emulsion.
- To make the Lobster Glaze, place the tapenade, jam and butter in a saucepan with a pinch of salt. Bring to the boil on a medium heat then set aside.
- For the Green Emulsion, place the shell and head from one lobster in a small saucepan and just cover with water. Make a stock by allowing to boil for 15-20 minutes.
- Grate 200g of the daikon with a coarse microplane and squeeze out excess moisture. Set remaining daikon aside for the blanched leaves.
- Add the grated daikon to a saucepan with butter and cook on a gentle low heat for 15-20 minutes to caramelise the sugars. Set aside to cool.
- Meanwhile, blanch the daikon and shiso leaves in a saucepan of boiling water and refresh in a bowl of iced water. Remove and dry.
- Place the daikon, blanched greens and 50ml of the simmering stock in a small bullet blender. Blitz until smooth.
- Add the butter, yoghurt, 2 tablespoons of glaze and a pinch of salt. Blitz until super smooth and green. Seasone, to taste and set aside.
- For the Torched Squash, place the bone marrow in the oven for 30 minutes, or until rendered. Scoop out the marrow and place into a bowl.
- Meanwhile, trim the squash to create straight edges. Use a mandolin to thinly slice the squash lengthways, avoid the seeds. Lay the pieces on a large baking tray.
- Brush the squash with the marrow and blowtorch the slices, concentrating the flame on the edges so that they are blackened but just cooked through. Season with salt and set aside.
- For the Blanched Leaves, hang the yoghurt in a muslin-lined sieve placed over a bowl. Allow to sit for 30-40 minutes until 1-2 tablespoons of whey has separated. Set the whey aside. The hung yoghurt is not required for this dish.
- Place the daikon into a saucepan with ¼ cup of water, vinegar, salt, sugar and peppercorns. Bring to the boil, then remove from the heat and set aside.
- Prepare a saucepan of boiling water and an ice bath. Blanch the daikon leaves in boiling water then refresh in iced water, place between paper towels to drain.
- Make a vinegarette with the olive oil, 2 teaspoons of daikon pickle liquor and the strained whey, to taste. Place into a spray bottle then spritz the vinaigrette over blanched leaves. Set aside.
- When ready to cook the lobster, bring the lobster to room temperature for 15 minutes. If not using a hibachi, heat a cast iron griddle pan on a medium-low heat.
- Place the skewered lobster directly onto the hibachi coals or the griddle pan and brush with the glaze. Turn constantly to char the outside until just cooked. Season with salt.
- To serve, spread the green emulsion just to the left-of-centre on each plate. Arrange a lobster to the right of the emulsion. For the squash, arrange swirls of the ribbons along the line of the emulsion. Place daikon leaves on the other side of the lobster.
