LOBSTER CRÈME FRAICHE WITH VANILLA POD
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Martin Wong
Lee Zhang An
Formerly a conservation shop-house, Tess Bar & Kitchen is a drink-centric but food-centred concept with a focus on a modern interpretation of cocktails and food situated at 38, Seah Street. Represented by Lee Zhang An & Martin Wong.
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
- 400 – 500g Boston lobster
- 250g crème fraiche
- 3 nos vanilla pod
- 3 nos whole shallots, brunoise
- 2 lemon, juiced
- Salt & pepper to taste
- 30g bonito flakes
- 100ml water
- 100ml clam juice
- 1 gelatine sheet
Methods and Directions
- Blanch lobster in hot water
- De-shell lobster. Chop into cubes to form lobster tartare. Pile tartare into mould.
- Mince Dashi jelly.
- Sprinkle Dashi jelly on tartare and season with garnish (mixed herbs).
- Combine 30g bonito flakes to 100ml water.
- Bring water to boil, add 100ml clam jus till reduction is complete.
- To make jelly, strain clam jus (100ml clam jus for 1 gelatine sheet).
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/05/2024
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