Catalina Lobster Carpaccio
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Catalina Lobster Carpaccio, Watermelon Radish, Cucumber, Wasabi, Yuzu Gelee, and Sesame Tuille

Yield 2 Servings

1 5-pound Catalina Lobster, tail meat removed
½ watermelon radish, peeled, cut into matchsticks
¼ English cucmber, peeled, seeded, cut into brunoise
½ tsp wasabi, peeled, freshly grated
5 sheets gelatin, bloomed
½ cup sugar
¾ cup water
2cup Yuzu juice(1/2 lemon juice and ½ lime juice works
Well too
¼ cup +3Tble spoon Flour
1tsp salt
4 oz butter, softened
2 egg whites
1 Tble spoon sesame seeds, Lemon oil to taste
salt and pepper

Method

• Combine gelatin, ½ cup sugar, water and yuzu juice in sauce pot and dissolve gelatin on medium heat, being careful not to boil
• Once dissolved, pour liquid into a container and place in a refrigerator;  the gelee will set up in an hour
• Preheat oven to 325 degrees
• Combine flour, the rest of the sugar, I tsp salt
• Slowly fold in the butter one ounce at a time, then fold in the egg whites
• Spread the mixture onto a silpat lined baking sheet into whichever shape you desire, but only a few millimeters thick. I prefer a rectangle, so as to resemble a cracker.
• Sprinkle sesame seeds into mixture
• Bake ten to twelve minutes or until golden brown; let cool before serving.
• Place lobster tail in between two pieces of plastic wrap, and using the smooth side of a meat tenderizer, pound tail until it is translucent.
• Take off one side of plastic and season with salt and pepper. Flip over onto serving plate and remove remaining plastic.
• Drizzle a little lemon oil over carpaccio and spread evenly with a spoon.
• Rub wasabi over entire lobster
• Sprinkle cucumber and radish onto the carpaccio
• Spoon small pieces of gelee onto the lobster as well
• Finish by tossing some micro lettuces with salt and lemon oil and put in the middle of carpaccio.