Co-Founder & Corporate Chef Couqley French Bistro & Bar
Poached Canadian Lobster with Dashi and Asparagus
For 2 people
Ingredients
1 Fresh Canadian Lobster (500g-600g)
1 bunch White asparagus
100 grams Dashi powder (Japanese fish stock)
1 Liter Water or Classic fish stock
1 handful Sprouts (example Beetroot sprouts)
200 g Butter - poached
20ml Cream
Method
Partially cook or blanch the lobster in a fish stock for appx 2 min. Using the back of a large knife, crack the lobster shell, and remove the meat while it’s still hot from the shell. Drain any excess water and place the lobster in a shallow pan. Pour the melted butter over the meat and set to the one side. Cut and remove one inch off the bottom stalk of the asparagus. Peel the bottom of the stalk (half of the stalk) and poach the asparagus in boiling water with sea salt for about 10 minutes. Remove asparagus from the water and set aside until ready to serve. Place 100 grams of Dashi powder in a pan with 250 ml of water and reduce slightly, add the cream and reduce again. Place the tray of lobster in the oven for 2-3 minutes at 200C. Poach asparagus back in boiling water to re-heat.
To serve: Place asparagus in a bowl, add lobster chunks on top and finish with the sauce. Garnish with sprouts and beet leaves.
Chef Alexis Tips:
A perfectly” FULLY” cooked lobster takes 4 minutes to cook (for the tail) in boiling stock or water and 5 minutes for the claws. To check if asparagus are cooked, poke with a small knife through the stalk. If it slides back out with ease, it is cooked To emulsify, use the aid of a hand mixer, tilt the pan forward, add a knob of butter and blitz. Use only the foam. Do not use any salt in the dish since the stock is already salted.