Marinated Lobster with
Oven-Dried Asparagus &Heirloom Tomato
By Chef Roger Gamboa, Universal Sheraton, Universal City,
- (1 1/21b.) Lobster
2 tbls. Garlic .
6 Diver Scallops U-10 (side muscle removed)
6 slices Apple Smoked Bacon
2 1/2 cups Yakisoba Sauce
6 Wooden Skewers
12 oz. Budweiser or Carmel Wheat Beer
24 oz. Purple Potato Hash
1 bunch Cilantro, chopped very fine
1/2 lb. Butter
1 cup Olive Oil (reserve 1/4 cup, 1/2 cup for cooking
9 sm. Oven-Dried Heirloom Tomatoes
TT Salt and Pepper
4 Tomato Concause
Asparagus Threads (for garnish)
1. Cut Lobsters
in half. Pull tail meat and claws. Marinate Lobster and
Scallops with a mixture of the following:
1/2 to 3/4 cup Olive Oil
Lemon and Lime Juices
Salt and Pepper.
2. Let marinate
for 1 1/2 hours. Wrap each Scallop with a slice of Apple
Smoked Bacon, securing with a wooden skewer. Broil both
Lobster and scallops and serve with Asparagus and Purple
Potato Hash. Make a light Bume Blanc out of the marinade
and a little butter.
First, place 4 oz. of the Purple Potato Hash in the center
of the plate. Then put the Lobster on top. Place a Scallop
top of the Lobster. Add three Oven dried tomatoes. Finally
add the Asparagus and drizzle with sauce.
Gamish with Tomato Concause and fried Asparagus threads.