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Lobster Watermelon/Lime
By: Forum Members  -  6/30/2016

Ingredients for 1 portion: 180g Lobster 35g Satay dressing
40g Lime marinated watermelon 3g finishing ingredients

Lobster
Lobster 5kg (10x500g pieces)
Peanut butter 100g
Rock salt 500g
Celery 200g
Carrot 200g
Onion 200g

Lobster stock
Lobster heads 1.5kg
Celery 1 stick
Tomatoes plum vine 180g (1 piece)
Thyme 2 branch
Garlic clove 10g
Vegetable oil 25g

Method:
Cut all vegetables into a large Mirepoix. Add with 10L of water, the white wine and the rock salt. Allow to simmer for 15 minutes. This will be the nage to cook the lobsters.

Place a fork along the belly of the lobster and tie with butcher twine to allow lobster to stay straight throughout the cooking.

Cook the lobsters for 4 minutes in the nage. Remove after 4 minutes and peel from the shells the body and the claws. Keep all the shells for a lobster stock. Ensure to keep lobster coral.

To serve, brush the peanut butter over the lobster body, roll in parchment paper and heat slowly in a pan on low heat. When t he lobster is warm at core temperature remove from the paper and slice into medallions on the diagonal.

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International Food and Beverage Forum - Hall of Fame Society
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International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society

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