SF: Braised lobster with coconut butter sauce

BRAISED LOBSTER WITH COCONUT BUTTER SAUCE
Coconut juice makes an avant-garde entry into a butter sauce for lobsters. Serves 4.

Ingredients
4 lobsters (300-400gms)
2 shallots, chopped
100gm butter
juice from 2 coconuts
200ml fish stock
1 teaspoon white peppercorns, crushed
150gm thin strips of blanched vegetables (leek, carrot, tomato)

Method
1. Blanch lobsters very quickly in boiling water. Remove, shell and set aside. Keep the heads for garnish.
2. Saute chopped shallots in a little butter. Add the lobster tails and saute together for a further 2 minutes.
3. Add the coconut juice, fish stock and white peppercorns. Cover and cook on a low heat for 2 minutes. Remove the lobsters and set aside.
4. Simmer the stock until it is reduced to one-third, then slowly whisk in the butter. Strain.
5. Place the lobster heads on a plate. Slice the lobster tails and lay on the plate. Coat with sauce.
6. Garnish with blanched vegetables.

SF: Seared Salmon with cracked pepper crust

top: Braised lobster with coconut butter sauce

bottom: Seared salmon with cracked pepper crust

SEARED SALMON

WITH CRACKED PEPPER CRUST

Crushed black peppercorns give an invigorating edge to the salmon. Serves 4.

Ingredients

4 salmon fillets (140gm each), skinned

2 tablespoons black peppercorns, crushed

100ml tomato vinaigrette

4 teaspoons olive oil

salad garnish

Method

1. Cut the salmon into a 3 cm wide strips and coat evenly with crushed black peppercorns.

2. Heat the olive in a frying pan and fry the salmon quickly on all sides until just cooked.

3. Remove and allow to rest.

4. Arrange on plates and decorate with salad garnish.

5. Serve with tomato vinaigrette.

Tomato Vinaigrette

4 teaspoons red wine vinegar

1 teaspoon tomato puree

2 teaspoons tomato juice

4 tablespoons salad oil

1 tomato (blanched, peeled, seeded and diced)

ground white pepper
salt

Method

1. Whisk the vinegar, tomato puree and tomato juice together in a bowl.

2. Then, slowly whisk in the salad oil.

3. Add the diced tomato, salt and pepper to taste.