Poached Lobster, Star Anise-Infused Mango Jello, Avocado Mousse and Black Olive Puree

lobster

When we eat out, we note how complex flavors and taste profiles are woven into one dish. Often, we may not be able to replicate some dishes simply because we have little idea of the ingredients that go into them. This dish takes some time to prepare but is guaranteed to tickle your taste buds. Combining elements like the seasonal mangoes, it has the zing of star anise, creaminess of avocado, proteins of lobster and goodness of olives that comes together to create a dish that will appeal to everyone.

Chef Prasad Metrani, director of culinary, Conrad Bengaluru shares a recipe.

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Chef Prasad Metrani – Director Of Culinary, Conrad Bengaluru

INGREDIENTS

  • 1 lobster tail
  • 3 ½ oz butter
  • ½ teaspoon lemon juice
  • Salt and pepper to taste

For the mango jello

  • A full cup fresh mango puree
  • 2 pieces star anise
  • 0.5 tsp agar agar (available on Amazon)

For the avocado mousse

  • 5 ⅓ oz avocado pulp
  • 1 oz cream cheese
  • Salt to taste
  • ½ tsp lemon juice

For the black olive puree

  • 3.5 oz black olives
  • 4 tsp olive oil

For the tarragon oil

  • 1 ¾ oz tarragon leaves
  • 1 ¾ oz parsley
  • 6 ¾ tbsp olive oil

For the mango salsa

  • 3 ½ mango (fine brunoises)
  • A few sprigs finely chopped cilantro
  • A few drops of lemon juice
  • Salt and pepper to taste

For the garnish

  • Microgreens
  • Edible flowers

METHOD

  1. Vacuum pack the lobster tail, with butter, salt, and lemon juice. Poach the lobster for eight minutes and chill it in ice water.
  2. Reduce the mango puree with star anise and add agar agar and set it in a 3-centimeter disc.
  3. Add avocado pulp in a jar, add cream cheese, salt, and lemon juice blend to a very fine consistency until stiff.
  4. Strain the olives, add it to a jar, and blend it while adding olive oil until you receive a fine consistency.
  5. Blanch the tarragon and parsley, shock it in ice water and place it in a jar and blend it while adding olive oil.
  6. Cut the mango into brunoises, add chopped coriander, lemon juice, salt, and pepper.
  7. For the plating, place the mango disc in the platter, place the sliced lobster on top of mango jello, a quenelle of avocado mouse in center and drops of black olive puree.
  8. Top up the lobster with mango salsa and some microgreens, edible flowers, and drizzle tarragon oil on top.