Parcook the Lobster
Blanch whole lobster in salted, boiling water for 3 minutes. Remove from water and allow to sit at room temp until cool enough to handle. Remove meat from lobster, cut the tail into medallions and leave the claw meat whole.
Sweet Corn Veloute
Ingredients
1 Tablespoon olive oil
1/2 yellow onion, small dice
2 ears sweet corn, kernels removed and cob scraped of their milk
250 ml light fish stock
227 grams unsalted butter, small cubes and kept cold
salt to taste
Method
Sweat the corn and corn milk in olive oil until soft. Add fish stock and simmer for 3 minutes. Place the hot corn mixture into blender and puree until smooth. Slowly add the butter until sauce is emulsified. 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 