Lobster with Lentils and Warm Miso Sauce
By Chef Mohamed Tabib, Fish Hopper,
Participant: Cooking for Solutions
6 (as an appetizer)
(use organic when possible)
6 (3-oz.) Spiny Lobster* (cooked meat portions)
1 Egg (white, beaten)
3 stalks Lemon Grass (diced)
1 ea. Lemon, Orange and Lime (grated and rinds combined)
1 tbls. Nori (fine julienne)
1 tspn. Black Sesame Seeds
CCombine lemon grass, grated citrus rinds and seaweed. Coat
lobster meat with egg white and cover with seaweed mixture.
Cook lobster for 30 seconds on each side in a heated pan with
olive oil. Set aside.
*Seafood Watch recommends trap-caught spiny lobster from the
U.S. and Australia.
1/4 cup White Lentils
1 tbls. Olive Oil
2 sm-to-med Shallots (chopped)
1 Pinch Ground Cumin
1 Pinch Coriander
1 Pinch Ginger
1 Pinch Ground Fennel
Soak 1/4 cup white lentils for 3 hours in cold water, then drain.
Chop softened lentils. In a heated skillet, add 1 table-spoon
of olive oil, lentils, shallots and a pinch of ground cumin,
coriander, ginger and ground fennel. Cook until shallots are
6 Baby Yellow Beets (blanched and peeled)
6 Baby Red Beets (blanched and peeled)
1 cup Rice Wine Vinegar
1/2 tspn. Sugar
1/2 tspn. Coriander
Marinate beets in a mixture of rice wine vinegar, sugar and
Warm Miso Sauce
1/2 cup Demiglace (brown sauce)
1/2 tspn. Red Miso Paste
1 tbls. Blood Orange Juice (or regular orange juice)
1 tbls. Roasted Red Pepper Puree
1/4 cup Butter
In a saucepan, combine the demiglace, red miso paste, orange
juice and red pepper puree. Bring to a boil. Remove from heat,
and whisk 1/4 cup butter into mixture, a small amount at a time.
Keep mixture warm.
On a small plate, place 1 teaspoon of lentils and some frisee
lettuce. Top with spiny lobster, baby beets and finish with
warm miso sauce. Sprinkle with black sesame seeds.