Recipe
Total cook time
Prep time: 25-30 minutes | Cook time: 12-15 minutes
Servings
1-2
Ingredients
Maine Lobster Fumet
6 fl oz
Poached Maine Lobster (Tail and Knuckle Meat)
4 oz, chopped
Poached Maine Lobster Claws
2
Shimeji Mushroom
1.5 oz
Boniato
2 oz, steamed
Roasted Fennel
1.5 oz, diced
Yuzu Cilantro Aioli
1 fl oz
Sourdough Crostini
1
Scallion
1T, sliced
Chives
1T, chiffonade
Fennel Fronds
As needed
Directions
Step 1:
Bring the Maine Lobster fumet to a boil and reduce to a simmer to keep hot.
Step 2:
Mix the Maine Lobster meat with yuzu cilantro aioli and chives.
Step 3:
Steam the shimeji and boniato in a steamer pot setup or a combi oven.
Step 4:
Reheat the roast fennel in a service oven.
Step 5:
In a wide-rimmed soup bowl, plate two lobster claws, the shimeji, boniato, and fennel. Pour the hot fumet over the vegetables and garnish with sliced scallions.
Step 6:
Spread the lobster salad on the sourdough crostini and garnish with more chives.
Step 7:
Place the lobster salad-topped crostini on top of the bowl so it balances on both edges.
Step 8:
Garnish the complete plate with fennel fronds.
Step 9:
Enjoy!
Maine lobster
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