Beetroot, Lobster Salicornia with Lobster dressing & Parsley jelly
by Rachel Lim
@ 02 Oct 2015
2 beetroots, peeled and sliced
A dollop of garlic butter Rosemary and parsley, to taste
Butter, for sautéing
2 lobsters, de-shelled, claws extracted and reserved
Cognac, for flambéing
3 tomatoes, chopped
1 whole garlic clove
50ml sunflower oil
25ml raspberry vinegar Salt and freshly ground pepper, to taste
Cooking oil, for deep-frying
Beetroot syrup, beetroot ice cream, blanched salicornia dressed with olive oil and lemon juice, for serving
Parsley Jelly
500ml water
10g sugar
4g salt
3g agar agar
65g parsley leaves
For the parsley jelly: Heat 500ml water, sugar, salt and agar agar in a saucepan over a medium heat until agar agar has dissolved. Remove and set aside to cool. Once cooled, transfer the agar agar mixture into a food processor. Add in the parsley leaves and pulse until smooth. Set aside the parsley jelly to set. Place the sliced beetroots onto a parchment paper and top with a dollop of garlic butter. Add in the rosemary and parsley and fold into a parcel. Bake in a pre-heated oven until beetroot has softened and a bit crunchy. Set aside.
Heat the butter in a sauté pan over a medium heat until hot. Add in the lobster shells and sauté until lobster shells turn pinkish. Flambé with the cognac. Add in the chopped tomatoes, whole garlic clove and cover with enough water and simmer for about 40 minutes. Strain the lobster jus into a saucepan and simmer until lobster jus has reduced. Add in the sunflower oil and raspberry vinegar. Stir well and season with salt and freshly ground pepper, to taste. Set side. Roll the lobster meat with cling film into a roulade and steam-bake in a pre-heated oven at 56°C for 6 about hours. Coat the lobster claws in tempura flour and deep-fried in hot cooking oil until golden browned. Remove and drain well on absorbent paper towels.
Brush the beetroot syrup onto each serving plate and add a quelle of beetroot ice cream on the side. Place the baked beetroots, steam-bake lobster meat and deep-fried lobster claws onto the beetroot syrup and dress with lobster reduction. Scatter with dressed salicornia and garnish with parsley jelly. Serves 4
*This recipe is featured in September-October 2015 issue.
