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LOBSTER MEDALLIONS
with young coconut, red curry, pearl barley & salmon roe

INGREDIENTS

LOBSTER MEDALLIONS

  

  400-500 gr lobster tail
 lobster butter

  maldon salt and white pepper


PEARL BARLEY


  1/2 tbsp red curry paste

  200 ml lobster bisque

  2 tbsp coconut puree 

  1 tbsp double cream

  80 gm pearl barley

  10 pc slow roasted tomato

  diced lobster

  lime juice

  salt to taste


TO FINISH

  

  salmon roe

  young coconut julienne

  pickled cucumber

  yuzu gel

  coriander leaves

  coconut foam

PREPARATION

LOBSTER MEDALLIONS


Set sous vide cooker to 48°c.

Brush the lobster tail with butter, season with salt and pepper then wrap tight in a cling film and     vacuum pack.

Cook for 30 minutes. Slice to order and gently warm up under the heat lamp.


PEARL BARLEY


In a medium size pan put red curry paste and bisque and bring to simmer. Add cream and coconut puree and cook for 5 minutes then cover and set aside for 30 minutes to infuse. Heat up to order, add pearl barley, lobster, tomatoes and season with lime juice and salt.


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