Serves 2 (To cook 4 pieces) Lobster 4 x Fresh Lobster about 650 gm each 1 white onion celery fennel all cut in large pieces Salt & white peppercorn Oriental Wild Mushroom salad: 100 gm. Shitake & Grey Oyster Mushroom 20 gm.Enoki Mushroom cut 2 cm 1 x Lilly bulb sliced 1 x punnet Pea sprouts in 1 cm size Sesame Oil, Soya sauce, salt & black pepper Fresh Coriander to season lobster tail
Bring Water to boil in a pot, deep enough to fit 4 fresh lobsters so they are covered with water when cooking. Put lobsters in boiling water to ensure instant dead and let slowly simmer for about seven minutes depending on size. Take out of pot into ice water to cool down quickly to prevent Lobster from over cooking. Allow to cool, then remove and clean claws (crack open), while shelling head and tailpieces for garnish. Remove lobster tail from shell by cracking it open and cut in five pieces. Clean tailpieces and marinate with fresh fine chopped coriander and sesame oil. Cut in five even slices and reassemble the tail. Oriental Wild Mushroom salad: Heat sesame oil in pan and sear all mushrooms until slightly golden brown. Season with salt and pepper, put on paper towel to absorb moisture. Allow to cool. Put in mixing bowl, add lilly bulb, pea sprouts and season with Soya sauce to taste. Adjust seasoning if necessary.Garnish Cut head and tail fin to size and polish with vegetable oil. Sprinkle toasted sesame seed and dry pink peppercorn flakes around dish. Choice of salad leaves (dandelion,purple endive, alfalfa, mustard cress etc) on top for garnish. Put two fried lotus root slices on the plate. To Plate Put 25% of salad in a 3.5cm ring mould in the middle of plate and press down slightly to be flat without crushing salad. Leave ring mould on set, the lobster tail on top of salad nicely spread out. Remove mould and garnish as shown.