Par Cook the Lobster
Blanch whole lobster in salted, boiling water for 4 minutes. Remove from water and allow to sit at room temp until cool enough to handle. Remove meat from lobster, cut the tail meat into 4 medallions, portion the knuckle and leg meat into 4 portions, and reserve the claw meat for another application.
Sweet Corn Velouté
Ingredients
2 Tablespoons olive oil
1/2 yellow onion, minced
6 ears sweet corn, kernels removed, and cobs scraped of their milk
500 milliliters light fish stock + 250 milliliters heavy cream (vegetable stock or light chicken stock can also be used)
227 grams unsalted butter, cut into small cubes and kept cold
Method
Sweat the corn kernels in olive oil until soft, add corn milk, and cook until almost dry. Add fish stock and cream, bring to a simmer, and cook for 5 minutes. Place the hot corn mixture into blender and puree until smooth. Slowly add the butter until sauce is emulsified and frothy. Pass through a fine mesh strainer and season with salt.
Chermoula
Ingredients
1 small red onion, small dice
2 garlic cloves, small dice
6 bunches cilantro, chopped
1 bunch flat leaf parsley
2 teaspoons coriander seed, toasted and ground
2 teaspoons cumin seed, toasted and ground
2 teaspoons turmeric, ground
1 teaspoon paprika
200 ml grapeseed oil
Juice from ½ lemon
Salt to taste
Method
Place all ingredients in blender and process until smooth. Check for seasoning.
Beet Oil
Ingredients
250 ml beet juice
250 ml grapeseed oil
Method
Over medium heat, reduce beet juice until syrupy. Allow to cool, then whisk in grapeseed oil until emulsified.
To Finish
Reheat the lobster in butter until hot and cooked thorough. Plate as desired.
Chef Chris Colburn 