Lobster, Serrano Ham & Green Tea Salad

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Lobster, Serrano Ham & Green Tea Salad

Ingredients
Serves Four

For the lobster salad
380 gr lobster meat (claws left whole)
½ small red onion fine dice
1 stock green onion fine dice
½ small red pepper fine dice
Serrano ham small dice
½ tsp Dijon
1 tsp green tea liquor
3 tbsp sake aioli (recipe to follow)  

For the sake aioli 

2 egg yolks

½ tsp salt

½ tsp mustard powder

6 tsp lemon juice

2 tsp sake

½ tsp garlic minced

Pinch cayenne

1 cup grapeseed oil

For the Israeli cous cous Tapioca

2 tbsp olive oil
½ cup red onion fine dice
1 tsp garlic minced
½ tsp ginger minced
2 cups Israeli cous cous
3 cups beet juice
1 tsp sweet soya
1 tbsp parmesan cheese
1 tbsp soft butter

For the carbonated Texas black berries

1 tsp sugar
1 cup Texas black berries
1 soda siphon quart
2 soda chargers

 

For the lobster salad
Place all ingredients in a bowl and mix well.
Season to taste.
Place in fridge for three hours.

For the sake aioli
Whisk yolks, salt, mustard and lemon juice.
Whisk till fluffy.
Add oil very slowly to incorporate.
Add sake and garlic and cayenne.
If too thick slowly, add warm water while whisking till desired consistency appears.

For the Israeli cous cous Tapioca
Place olive oil in a pan on medium heat.
Add onion, garlic and ginger.
Sautee till tender but not colored.
Add cous cous and cook till it has a roasted appearance.
Add beet juice and sweet soya.
Cook till all juice is incorporated.
Remove from heat and with a wooden spoon, whip in butter and cheese.

For the carbonated Texas black berries
Place sugar and berries in soda siphon quart.
Add one charger and shoot off gas.
Add another charger and shoot off also.
Leave in canister for so min.
Open canister and let sit for 10 minutes then serve.


Assembly
With a 3" ring mold, place Isreali cous cous half way up
Press down with a spoon
Place lobster salad on top of cous cous in mold
Press down once again
Slowly lift up mold
Garnish salad and place carbonated berries around salad