Ingredients
Spice mix
3tbs pumpkin seed
2tbs sliced almond
1tbs coriander seed
1tbs fenugreek
2tbs sesame seed
2pcs cardamom
Tomato marinade
20 ripe tomato diced
20 stalks lemongrass,sliced
10tbs honey
10tbs soy
10 tbs spice mix
Lobster stock
6.5lbs cleaned lobster bodies
2.25lbs peeled carrots
1.5lbs celery
1.75lbs onion
4oz tomato paste
2gal water
Sauce
6L lobster stock
3 bunch mint
Lobster butter
Green lobster roe
Butter
To serve
1 whole lobster blanched out of shell
Baby pea shoots
1 toast with salted butter
Cooked lobster eggs
Method
Spice mix
Warm and grind. Reserve.
Tomato marinade
Warm mixture, cover and let marinate 24 hours.
Lobster stock
Roast bodies, carrots, celery and onion until caramelized and combine all in pot. Bring to simmer and cook for 30 minutes. Strain through chinois.
Sauce
Bring lobster stock, tomato marinade and mint to a boil. Let infuse for 15 minutes and then strain.
Lobster butter
Mix 1 part raw lobster eggs to 1 part soft butter. Blend well, wrap in cling lm and reserve.
To serve
Heat lobster with butter in oven. When cooked season with white pepper, salt and lime juice. Heat sauce and nish with lobster butter and lime juice. Place lobster on top of buttered bread. Garnish top with pea shoots. Sprinkle with lobster eggs. Serve sauce on side.
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