Insalata di Aragosta - Salad of Rock Lobster, Russian Salad, Watercress and Beetroot Jus
Insalata di Aragosta - Salad of Rock Lobster, Russian
Salad, Watercress and Beetroot Jus
Celeb Chef Challenge Recipe by Guy Grossi
1 rock lobster
1 small beetroot, peeled and diced
30ml white-wine or chardonnay vinegar
35g caster sugar
1/4 cup watercress sprigs, to serve
2 quail eggs
White vinegar
4 slices bottarga (sun-dried mullet roe)
Olive oil
Russian Salad
2 large spunta potatoes (or other variety)
1/2 small carrot, peeled and diced
1/4 cup peas
40ml good-quality mayonnaise (see below)
1/2 teaspoons grated horseradish
Sea salt and freshly ground black pepper
Mayonnaise
2 egg yolks
3/4 tsp Dijon mustard
25ml white wine vinegar
600ml olive oil
Sea salt and freshly ground black pepper
1. For the lobster preparation, place live lobster in
freezer for 1 hour, where it will 'go to sleep' (the cold stuns
it).
2. Bring to the boil a pot of water that is large enough to
fit 2 lobsters. Cook the lobsters for 10 minutes.
3. Meanwhile, start making the Russian salad by peeling the
potatoes and putting them in a pot of cold water. Bring to the
boil, reduce the heat and cook until the potatoes are soft but not
falling apart. Add the carrot and peas about 5 minutes before the
potatoes are ready. Drain and allow to cool completely.
4. Drain lobster, place under cold running water until the
lobster has cooled completely. Twist the head and tail of the
lobster in opposite directions. Remove the tail fins and gently
break the shell, trying not to break off or tear any of the
flesh.
5. Slice the lobster tail into 5mm medallions. Separate the
top from the bottom of the body, remove the legs and break open the
joints where the legs meet the body. Pick the meat out of the
joints and then break open the legs and extract the meat. Using a
mallet, break open the antennae to get the meat from them. Set all
the meat aside.
6. Put the beetroot in a small pot with wine vinegar and sugar
and cook until tender.
7. To make the mayonnaise, whisk the egg yolks, mustard and
vinegar in a large bowl. Whisking constantly, slowly drizzle in the
oil, at first drop by drop. The mixture will thicken and have a
dull appearance. Season with salt and pepper to taste. You should
have a thick mixture in which a spoon will stand upright.
8. Gently crack 1 quail egg into a cup, taking care not to
break the yolk. Half-fill a small frying pan with water, add a
splash of white vinegar and bring to the boil. Reduce heat until
barely simmering, using a slotted spoon, swirl the water around to
make a whirlpool. Tip in egg and cook for 2 minutes. Remove and
drain on paper towel. Keep warm while you repeat with other
eggs.
9. To finish making the Russian salad, cut the potatoes into
small dice about the same size as the carrot. Mix with carrot,
peas, mayonnaise and horseradish, season to taste. You may need to
add a little more mayonnaise if the mixture is too dry.
10. To serve, spoon some Russian salad into the centre of each
plate. On top of this put some lobster meat from the legs. Arrange
a few slices of tail meat on top, a quail egg and 2 slices of
bottarga. Drizzle beetroot reduction around plate, scatter over a
few watercress sprigs and drizzle with a little oil.
