Tom Yum inspired Lobster Salad with Fragrant Jasmine Green Tea Foam

Tom Yum inspired Lobster Salad with Fragrant Jasmine Green Tea Foam

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Wilai Tangpraser
Reinolf Moessl

Tom Yum inspired Lobster Salad with Fragrant Jasmine Green Tea Foam

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015
  • Activities Name
    Real High Tea

Ingredients

Foam
  • 250ml water
  • 5g tea leaves
  • 2pc gelatin sheet
  • 100g pasteurized egg white
Dressing
  • 50g  finely diced bell pepper
  • 5g     finely chopped coriander
  • 30ml lemon juice
  • 10ml fish sauce
  • Salt and Pepper to taste
Tom Yum Stock
  • 300ml River prawn Soup stock
  • 15ml Lime juice
  • 30ml Fish Sauce
  • 20g Jam Chili Paste
  • 20g Small Chopped Chili
  • 3pc Kaffir lime Leaves
  • 5g Sliced lemon Grass
  • 5g Sliced Galangal
  • 400g Phuket lobster
  • 4pc young coconut
  • 10g Micro greens

Methods and Directions

Foam
  • In a small pot bring the water to the boil and then add the tea leaves for four minutes.
  • Strain the tea and then add the soaked gelatin, then remove from the heat and cool the tea down.
  • Whisk in 100g of pasteurized egg white and place into a siphon and add two chargers of gas.
  • Place in the refrigerator for two hours before using.
Dressing
  • Combine all the ingredients in a small stainless steel bowl and whish adding salt and pepper to taste.
Poaching the Lobster tail
  • First place the river prawn stock into a medium size pot and add all other ingredients. 
  • Bring to the boil and then turn down to a simmer for ten minutes. 
  • Place the lobster tail in the liquid and lightly simmer for seven to eight minutes or until just cooked. 
  • Remove from the poaching liquid and place in the refrigerator to cool down.

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