-
1
Score tomatoes and blanch in boiling water for a few seconds to remove skin.
-
2
Puree the tomatoes in a blender till very smooth.
-
3
Strain through a large sieve and reserve the liquid.
-
4
Soak the gelatin leaves in 1/4 c. hot water for 10 min.
-
5
Add in the gelatin to the strained tomato puree and season to taste.
-
6
Divide the tomato gelee, tomato julienne, and pickled ginger among 10 martini glasses and chill.
-
7
Quinoa Salad:Soak and rinse the quinoa under cool running water till water runs clear.
-
8
Put the water, lime leaves, 4 pcs lemongrass stalk, 3 tbsp.
-
9
ginger and salt to a boil in a large pot.
-
10
Add in the quinoa to boiling water and cook 12 min.
-
11
Drain quinoa and refresh under cool water, discarding the lemongrass and ginger.
-
12
Put the quinoa in a medium bowl and stir in the sultanas, chopped ginger, chopped lemongrass, roasted pumpkin seeds, corn and some salt to taste.
-
13
Chill.
-
14
Tuna:Cut tuna into a cylindrical shape.
-
15
Heat the oil in a medium skillet on high heat.
-
16
Season the tuna with salt and pepper.
-
17
Sear the tuna on all sides, about 2 min total.
-
18
Set aside to cold.
-
19
Slice the tuna thinly.
-
20
Lobster:Bring the water and vinegar to a boil in a large pot.
-
21
Put the lobsters in a large roasting pan and pour the boiling water over top.
-
22
Cover the pan.
-
23
After 3 min, remove the tails from the lobsters in the water.
-
24
Cover the pan again.
-
25
After an additional 5 min remove the claws.
-
26
Remove the meat from the shells and remove the membrane from the tail meat.
-
27
Cut the meat into bite-sized pcs.
-
28
Just before serving, put the 2 tbsp.
-
29
water and the lemongrass in a medium skillet.
-
30
Bring to a boil on medium heat and slowly whisk in the diced butter, a few pcs at a time.
-
31
Strain the lemongrass out of the sauce and reserve at 165 degrees F.
-
32
Put the lobster in the butter sauce and poach it for 5 to 6 min on medium-low heat.
-
33
Salad Bouquet:In a small bowl, whisk together the rice wine vinegar, honey, and sugar and pour it over the daikon in a medium bowl.
-
34
Let stand 15 min.
-
35
Roll the remaining ingredients together into 10 small bouquets.
-
36
Dressing:Whisk all the ingredients together in a small bowl and set aside.
-
37
Assembly:Toss the salad bouquets with the dressing.
-
38
Take the martini glasses out of the fridge and divide the quinoa salad among them.
-
39
Put 3 slices tuna and 1 piece hot lobster in each glass.
-
40
Put a salad bouquet to on each glass.
-
41
Divide the salt, pink peppercorns, and dry parsley among 10 plates.
-
42
Put the martini glasses on top of the salt.
-
43
Serve with chopsticks.
