Primary Ingredients
1 tablespoon Black & white sesame seeds
1 tablespoon micro celery
2 Radish
1 Maine Lobster tail (8oz.)
1 stick butter
1 tablespoon chives
1/8 cup snow peas-blanched & shocked, small diced
1/8 cup corn kernels
1/8 cup sweet pepper, small diced
1/8 cup cherry tomato 1/2d
1/8 cup lemon cucumber, small diced
1# fresh chow mein noodles
¼ c olive oil
1/8 c canola oil
1/8 c rice wine vinegar
1tbsp lemon juice
1 tsp orange juice
¼ tsp lemon zest
Pinch white pepper, fennel pollen, coriander
½ tsp Dijon mustard
Primary Technique
- To make Beurre Monte place 1 tablespoon of water in a small saucepot on very low heat. Slowly whisk in small pieces of butter a few at a time, to produce an emulsified warm liquid butter (Beurre Monté).
- Small dice the lobster and add to the Beurre monté. Leave on very low heat, season with salt and white pepper. Right before serving gently fold in chives. When ready, remove the lobster with a slotted spoon.
- 10 minutes prior to serving mix all the vegetables together and season generously with salt, white pepper & olive oil. Spoon these out with a slotted spoon as well.
- This is an un-emulsified dressing so it must be shaken thoroughly before it is used. Wisk together all ingredients the night before and refrigerate. This will allow all the flavors to meld.
- Bring a large pot of lightly salted water to a gentle boil. Once boiling, add noodles. After you add the noodles to the water and the water returns to a boil the noodles will release starch which will make the pot boil over. When you see it about to happen add ½ cup of cold water to the pot. You may need to do this several times until the noodles are cooked (slightly al dente).
- When cooked stain to noodles and oil lightly with canola oil. (this part happens fast so have everything ready) Bring a wok to high heat, add oil around the side to coat, add noodles and toss with tongs tell hot. Then add dressing, toss again and check the seasoning.
- Place a large spoonful of the summer vegetables down in a shallow bowl. Using tongs spin the chow mein so it sits tall in the middle of the vegetables. Spoon a quarter of the lobster over the top. Place 3 shaved radish slices on top. Sprinkle sesame seeds and micro celery around the edge of the dish.
