Ingredients
Lobster
600g Canadian Lobster
Cilantro
500g coriander
150ml fish stock
20ml sweet chilli sauce
10g lemon
40g butter
40g flour
1g lime leave
1g candied garlic
100ml pineapple juice
Leche de tigre
10g bonito flakes
10g lobster raw
15g lemon juice
5g garlic
2g chilli
2g coriander
10ml water
Chipotle
50g dry chipotle chilli
150ml olive oil
Garnish
Coriander leaf
Method
Lobster
Boil the lobster for three minutes and an extra 2 minutes for the claws. Break it and keep the meat separate. Marinate with the leche de tigre.
Cilantro
Prepare a roux with the butter and flour; add the fish stock, cool down, then blend with the coriander, lemon juice, sweet chilli sauce, lime leave and candied garlic. Reduce the pineapple juice then add to the coriander sauce and strain twice in a very thin strainer.
Leche de tigre
Blend all the ingredients together, strain and set aside.
Chipotle
Warm the olive oil, add the chipotle chilli and let it infuse until cold. Blend all together, strain and set aside.
To serve
Crush the lobster shell; warm the lobster with the letche de tigre. Splash the coriander sauce, remove the shell and leave the lobster. Finish with the chipotle oil and coriander leave.