Culinary Blog

CRISPY TRUFFLED LOBSTER

stephen diumenti - Wednesday, August 28, 2013
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REVIEWS: 2

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Very good

looks good


CRISPY TRUFFLED LOBSTER TEMPURA WITH MANGO RELISH, FRISÉE AND ORANGE-MISO DIPPING SAUCE   

Executive Chef Brian Diumenti

 
Yield: 4 servings
Menu Price: $17.00; Food Cost/Serving: 35%

Vegetable oil as needed
Lobster tails, cut into 1-inch pieces 4 each
Flour as needed
Black truffle, chopped 1 each
Tempura batter 2 C
Mango, skinned, pitted, finely chopped 1 each
Red onion, small, finely chopped 1 each
Red bell pepper, small, finely chopped 1/2 each
Lemon, juice of 1 each
Cilantro, chopped 1 tsp
Orange-miso dressing as needed
Frisée as needed
Instructions:
1. Heat oil to 350 degrees F. Roll lobster in flour. Add chopped truffles to tempura batter. Dip lobster into batter and place in oil. Fry for 4 to 5 minutes. Remove from oil and drain on paper towels. Reserve.
2. Mix mango, onion, bell pepper, lemon juice and cilantro together in a bowl and reserve, refrigerated.
3. In a small bowl, toss the fried lobster in the miso dressing. Place frisée in a martini glass; add lobster and top with mango relish.
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