Make these little devils for any holiday party and your guests will always want to return.

POACHED LOBSTER

Lobster:

8 lobsters 1.25# will give you about 2# picked lobster meat Take out of shell and poach in ginger infused butter for about 2-3 minutes until lobster is plump and tender *reserve butter for aioli (see recipe)

Seaweed salad: makes 8cups

2 cups shredded carrots

2 cups thin (julienne cut) red pepper

1 tablespoon chop cilantro

1 tablespoon sliced scallion

Zest and juice of 1 orange and one lime

2 cups shredded cabbage

2 cups maine seaweed (you should be able to buy frozen at store-if not sub the premise seaweed near pre made sushi)

1-1.5 cups of ginger vinaigrette (see recipe)

Ginger honey vinaigrette: makes 2 cups

1 tablespoon Dijon

2 cloves chopped garlic

1 peeled shallot fine dice

1 tablespoon maine honey

1 tablespoon grated fresh ginger

1/3 cup rice wine vinegar

About 1 cup vegetable oil

Salt and pepper to taste

Whisk all ingredient besides oil first and then slowly drizzle in oil until emulsified.

Lobster ginger butter aioli

Makes about 2 cups

4 egg yolks

1 tsp wasabi powder

1 cup lobster ginger butter

S/p to taste

Combine yolks, wasabi, salt and pepper and slowly whisk in butter until desired thickness of aioli. If you like firmer aioli add more butter if you enjoy it a little thinner and “sauce like” add less.

Wasabi Crispy shallots; makes 2 cups

2 cups sliced shallots

Breading;

1 cup flour

1 cup wasabi powder

2 T black sesame seeds

S/p to taste

Dredge in breading and deep fry until golden and crisp

Pickled Radish

1 cup pickled sliced radish (you can make or buy in Asian aisle)

1 cup sliced radish

Pickling liquid

2 cups rice vinegar

1 cup sugar

2 tsp salt

4 peppercorns

1 clove

1 clove garlic

1 in of peeled ginger

Combine all ingredients besides radish on stove and let simmer until reduce to have. Med heat.

Let cool and then pour over radish and let set for 24hours.

Compose:

On a platter place seaweed salad

Top with poached lobster

Add some pickled radish

Drizzle lobster ginger aioli over top

Add a few dashes of soy sauce

And sprinkle with crispy shallots

Enjoy!!!

Avery M. Richter

Executive Chef

207-314-2269

avery@theblacktieco.com