By Chef Jamie DeRosa
For the lobster:
* 2 kilograms lobster, tails only, skewered with sugarcane (keep tails straight)
* .5 kilogram celery, onion and carrot, diced
*.25 kilogram limes, cut in half
* 2 liter water
* 1 liter coconut milk
Bring liquid and vegetable mixture to a boil for 15 minutes, chill and pour over lobster tails. Marinate overnight. Strain liquid and reserve.
For the guava:
Add 25 grams of soy lecithin to poaching liquid and use hand blender to foam.
* 1 kilogram guava, peeled and sliced in half
* 250 milliliters of white vinegar
* 50 grams of sugar
Pickle guava with vinegar and sugar and let sit for two hours.
Use fresh guava and cut in half for plating.
For the chimichurri:
* equal parts parsley, basil, arugula (set some arugula aside for plating)
* 50 milliliters of oil
* 25 milliliters of lime juice
Blend these ingredients until smooth.
Add pickle liquid to dress arugula, plus salt and pepper.
To plate:
Draw a circle on the plate with chimichurri. Slice medallions of lobster and set along the circle. Add fresh and pickled guayaba (2 pieces of each). Add some of the dressed arugula on the lobster and pour coconut marinade foam over the lobster.
For the lobster:
* 2 kilograms lobster, tails only, skewered with sugarcane (keep tails straight)
* .5 kilogram celery, onion and carrot, diced
*.25 kilogram limes, cut in half
* 2 liter water
* 1 liter coconut milk
Bring liquid and vegetable mixture to a boil for 15 minutes, chill and pour over lobster tails. Marinate overnight. Strain liquid and reserve.
For the guava:
Add 25 grams of soy lecithin to poaching liquid and use hand blender to foam.
* 1 kilogram guava, peeled and sliced in half
* 250 milliliters of white vinegar
* 50 grams of sugar
Pickle guava with vinegar and sugar and let sit for two hours.
Use fresh guava and cut in half for plating.
For the chimichurri:
* equal parts parsley, basil, arugula (set some arugula aside for plating)
* 50 milliliters of oil
* 25 milliliters of lime juice
Blend these ingredients until smooth.
Add pickle liquid to dress arugula, plus salt and pepper.
To plate:
Draw a circle on the plate with chimichurri. Slice medallions of lobster and set along the circle. Add fresh and pickled guayaba (2 pieces of each). Add some of the dressed arugula on the lobster and pour coconut marinade foam over the lobster.
