C&RB CLUB RECIPE
Lobster Appetizer Cones
For Pink Grapefruit Caviar:
as needed Pink Grapefruit Juice
as needed Algin Powder
as needed Gluco
as needed Purified water
For the Cones:
as needed Maine Lobster Meat
as needed Lemon Mosto Oil
as needed Fresh Chervil
as needed La Rose Noir Cones
as needed Pink Grapefruit Caviar
Procedure:
- For Caviar: Soften Gluco first in small amount of water, then add to juice. Adjust seasoning or flavoring (Citron Vinegar, Honey, Salt). To set caviar: Add Sodium Alginate to water in blender. Blend until incorporated. Allow to stand overnight to clear bubbles, if possible. Drop beads of juice into alginate one at a time and keep them from sticking together in the solution.*
- Dice lobster meat, toss with a drizzle of lemon mosto oil and chopped chervil.
- Fill the cones and garnish with Pink Grapefruit Caviar
*Chefs Note: This is trail and error, as each batch seems to vary in acidity and reacts slightly differently to the process. Beads will set by degree proportionate to time in alginate.
Submitted by Marvin Messenger, Executive Chef, Pelican Marsh Golf Club, Naples, Fla.
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