Poached Lobster With Wasabi Cream And Dill On Parmesan Crisp Rounds
Ingredients
Poached Lobster
- 1 4 oz lobster tail (thawed and brought to room temperature
- 1 tablespoon of kosher
- Bring 3 cups of water to a gentle boil and add salt.
- Poach the lobster tail for 4 minutes
- Take the lobster out of the water. Let it cool and remove the meat from the shell
Wasabi Cream
- 2 tablespoons of wasabi paste
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- Place all of the ingredients in the bowl of a food processor and pulse to combine
- Place a ¾ inch piece of lobster on the Parmesan Crisp Round.
- Pour the wasabi cream into a small plastic bag. Cut a quarter inch hole into the corner of the bag and squeeze out a dollop of wasabi bream onto the piece of lobster
- Dress with fresh dill
Instructions
Poached Lobster
- Bring 3 cups of water to a gentle boil and add salt.
- Poach the lobster tail for 4 minutes
- Take the lobster out of the water. Let it cool and remove the meat from the shell
Wasabi Cream
- Place all of the ingredients in the bowl of a food processor and pulse to combine
Canapé
- Place a ¾ inch piece of lobster on the Parmesan Crisp Round.
- Pour the wasabi cream into a small plastic bag. Cut a quarter inch hole into the corner of the bag and squeeze out a dollop of wasabi bream onto the piece of lobster
- Dress with fresh dill