Pascal Breant cooked this lobster for our shoot at Wooloomooloo Prime in Hong Kong in January 2014. He chose it as a fresh, festive dish for the New Year: clean, crisp flavors after the heavy dining of the Christmas period.
The lobster is cooked gently in a water bath at 60 °C, then served chilled over baby Cos lettuce in a sour cream aioli, with caviar on the claw meat.
Method
- For the aioli, combine the sour cream, tomato concassé, minced garlic, Dijon mustard, sherry vinegar, salt and pepper in this order and mix well.
- Cook the lobster in a water bath at 60 °C for 8–10 minutes, then chill it.
- Cut the baby Cos lettuce and place it in the aioli, with the chilled lobster on top.
- Garnish the lobster claw meat with the caviar.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.
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