The
Raging Lobster Published in Serendib, Jan - Feb, 2006
created by Master Chef Ralf, Director
Kitchens, Hotel Mount Lavinia Group
The raging rock lobster has a very interesting story as to its
origination. The world-renowned culinary arts master chef, Anton
Mosimann was to visit Hotel Mount Lavinia. The director kitchens,
Ralph Vogt, in a bid to impress the culinary master, created
this lobster dish and served it as part of a trans-ethnic meal
(international dishes cooked using mostly local ingredients).
Chef Vogt wished to give an exclusive introduction to the wonderful
Sri Lankan culinary taste in an international perspective.
He first served freshly ground pepper-crusted tuna seared quickly
in a sizzling grill and accompanied it with Dijon mustard, soy
and beurre blanc sauce. This was followed with a loin of lamb
and tomatoes slowly roasted to perfection
and fresh curd. Then the master piece, the raging
rock lobster was served. Instead of risotto, Chef Ralph used
the local unassuming samba rice and made a very Sri Lankan style
risotto to be served with the lobster. Then for dessert, jaggery-pannacotta
ripple and mocha butter cream tulip was served with coffee,
laced with aged arrack.
Chef Mosimann absolutely loved the smooth, creamy textured raging
lobster with the coconut flakes sprinkled on top. The style,
the fresh flavor and the presentation of this wonderful, exotic
meal simply delighted the culinary master.
Ingredients
1.
6 Spiny lobster tails,
cooked and diced large
2.
2 oz butter
3.
2 tbsp olive oil
4.
1 red chili, minced
5.
4 scallions, green and white
parts, minced
6.
1 red onion, diced small
7.
1 cup Spanish sherry wine
8.
1 cup orange juice
9.
2 cups vegetable or chicken stock
10.
3 tomatoes, peeled, seeded and
chopped
11.
¼ cup Spanish sherry vinegar
12.
5 eggs, hard-boiled, whites chopped
and yolks crumbled
13.
½ tbsp fresh
thyme leaves, minced
14.
2 tbsp all-purpose flour
15
1 tbsp curry powder
16.
2 cups milk
17.
1 tbsp roasted garlic, mashed
18.
1 tbsp mustard
19.
2 dashes Tabasco sauce
20.
Kosher salt and freshly cracked
black pepper
21.
2 cups diced pineapple
22.
1/3 cup unsweetened grated coconut,toasted
to garnish
23.
1/4 fennel bulb
For curry powder: 50 g coriander seeds,
50 g cumin, 50 g sweet cumin
Serves
6
Method
1.
To make the curry powder, put all ingredients into
a heated wok and toss until fragrant. Grind into a powder.
2.
Put 1 oz butter and the oil in a very large, heavy bottomed
saucepan. When the butter begins to melt add the scotch bonnet,
scallions, onions and fennel and stir. Cook 2 minutes until
ingredients soften. Add the sherry and de-glaze the pan. Add
the orange juice and continue to cook until reduced by half.
Add the stock and reduce by half. Add the tomatoes, season with
salt and pepper and simmer for 2 minutes. Add the vinegar and
cook for 5 minutes.
3.
Combine the lobster meat, eggs and thyme in a bowl and reserve.
In a large sauté pan, over low heat melt the remaining
oz butter and add flour. Cook over low heat, whisking, for 2
– 3 minutes (it should start turning amber). Take off
the heat and add the curry powder and stir. Slowly whisk in
the milk and stir, constantly, until the milk begins to thicken
(about 2 minutes). Take off the heat and whisk in the roasted
garlic, mustard and Tabasco.
4.
Return the reserved tomato sauce to the heat, bring to a simmer
and whisk in the ‘raging’ sauce. Cook 2 minutes
to marry the flavors. Add the lobster mixture and pineapple.
Season with salt and pepper to taste. Spoon the lobster cream
mixture into individual ‘casserole-styled’ dishes
and then garnish each with the toasted coconut. Serve.
Chef’s
tip:
Instead of lobster, 2 lbs of cooked
shrimp can be used.
Fusion Cuisine
Chef’s
tip: