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Thread: Need input on this appetizer

  1. #11
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    SpikeC's Avatar
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    Great thread! I'm enjoying the thoughts on the development of this dish!
    Spike C
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  2. #12
    Senior Member Ucmd's Avatar
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    I'm not a pro but I cook a ton and entertain most weekends. I'm not seeing the prosciutto wrapped lobster. Seems to over power the delicate seafood.

  3. #13
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    My humble 2¢

    I'd also keep the tail whole (for heat retention) and crisp the prosciutto versus wrapping the lobster.
    Also, here are some seasonal ingredients I like with lobster, not that they all go well with each other.

    puree: cauliflower, macomber turnip, apple, pear, parsnip, parsley root, fennel....
    garnish: fuyu persimmon, olive oil poached fennel dice, citrus segments, blanched yellow and purple cauliflower, braised grilled leeks, endive jam...I saw that you use micro greens, maybe consider micro cilantro, sometimes it comes with the slightly green coriander seeds attached.
    texture: cripsy pork product, julienne apple, sliced radish...
    sauce, if desired: apple cider or citrus reduction, just a drizzle of great olive oil, citrus hollandaise...

  4. #14
    we have other lobster dishes that are whole lobster which is why i decided to wrap it.

    I decided to omit the aparagus, but kept the bell pepper. I changed the plating a little and it came out pretty nice. Tonight sold about 16 orders and only did 50 covers also did a few entrees of the same dish so i was pleased.

    final dish consisted of fava puree, lobster cream, pepper coulis, wrapped lobster and a few beans and peppers as a garnish. tried to tone it done and make a little more simple. Flavor together worked really nicely.

    thanks for all the comments and advice i like hearing what other people have to say.

  5. #15
    Senior Member ThEoRy's Avatar
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    I'd go more Autumnal even. Fennel soubis with root vegetable obliques. Parsnip, turnip etc... maybe a crispy sage leaf as garnish.
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  6. #16
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by ThEoRy View Post
    I'd go more Autumnal even. Fennel soubis with root vegetable obliques. Parsnip, turnip etc... maybe a crispy sage leaf as garnish.
    I had some more seasonal concepts as well, but was trying to stay within the flavor profiles he'd listed.

  7. #17
    Quote Originally Posted by brainsausage View Post
    I had some more seasonal concepts as well, but was trying to stay within the flavor profiles he'd listed.

    I agree although our menu has a lot of that already for right now i wanted to do something different that would just compliment the lobster. Once i made it look less busy it looked a lot better.

    theory- our veg that goes with each entree is roasted root veggies(carrot, parsnips, butternut, red onion, and turnips) I do see where you guys are coming from with seasonal flavors just with what we have dont want to be redundant and boring.

  8. #18
    Quote Originally Posted by brainsausage View Post
    Asparagus, and favas are out of season so I'd focus more on the corn(which is almost out of season as well) and bell peppers. Char the corn and do a light puree or preferably a foam(the char will help balance the sweetness and make the lobster pop). I'd keep the tail whole, anchor it to the plate with a little mousse, crisp the prosciutto on a sil pat (for textural contrast and to complement the corn) break it into slivers and drop over the lobster and splayed across the plate, arrange dots of the puree from a squeeze bottle as cleanly as possible to offset the chaos of the prosciutto shards, then maybe finish with some very thinly sliced and very lightly pickled peppers to help brighten the dish. Less is always more.
    Great written Josh!

    From my perspective.

    Transglutaminase. You can glue two lobster tails together with their bottoms [white parts], so the end of one is on top of front of the other one, with a slice of ham in the middle. Then roll it and you get almost round shape. Not sure whether you need any kind of meat to go with it, but you choose. I just think you have too many things going around on the plate.
    You must also have time to serve it so sweat little more on balancing the dish rather than on presentation. 3 or four flavours and a simple leaves or something fried/microwave dried will do.

    From peppers - red and yellow, capers, tarragon, olive oil and asparagus [tops sliced lengthwise in half - just add them a la minute, so they dont loose appearance ] you could make a simple vierge.
    So lobster + vierge and yeah maybe a foam of some sort maybe onion or if too sweet something spicy, like chorizo foam?

    Everything you could conserve by lowering pH I consider autumn-winter menu applicable.

    Alternatively, The corn puree is nice option. and I agree 100 percent with Josh you can roast a pepper, have it in bigger bits or smaller dice or even brunoise but theres no point to have puree from yellow capsicum and dice from red, especially with skin on...

    Or just go loud... a la Rossini You could use only claws here if you have other lobster dishes on menu, and a fried liver or a terrine/roll/sausage, then you could use sauternes I think its ok for both main ingredients. with a simple salad again and a piece of pain-perdu or a brioche rolled with apple puree.



  9. #19
    But if you use lobster on the menu already, why would you make more dishes out of it in the first place??

  10. #20
    Senior Member markenki's Avatar
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    Quote Originally Posted by bieniek View Post
    But if you use lobster on the menu already, why would you make more dishes out of it in the first place??
    From the OP: a couple loyal customers asked for a new lobster dish so i dont want to disappoint them.

    Regards,

    Mark

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