Southern Rocklobster Salad Two Ways

Sashimi of Australian Southern Rocklobster Tail with Wasabi Mayonnaise and Wasabi Flying Fish Roe and Poached Southern Rocklobster leg and knuckle, glacé radish and radish caviar

entrée for 4 - using 1 x 750g Southern Rocklobster

Sashimi of Australian Southern Rocklobster Tail

with Wasabi Mayonnaise and Wasabi Flying Fish Roe

serves 4

wasabi mayonnaise

130g EV olive oil 

130ml vegetable oil 

½ bunch flat leaf parsley, plucked

1 whole 61g egg, warmed in a bowl of hot water

40g S & B brand prepared wasabi

3g fine sea salt 

2 medium limes, finely grated rind and strained juice 

10g white wine vinegar

sashimi portion and accompaniments

4 x 40g green Southern Rocklobster tail meat (total 160g)

Tobiko brand wasabi flying fish roe 

S & B brand prepared wasabi

Japanese seasoning soy, optional 

5 limes, peeled and sliced vertically, done to order

Method

for the mayonnaise

Using a Thermomix or blender infuse the parsley into the oils on high until the oil is bright green and the parsley pureed. Allow to stand for 10 minutes, then pass through a very fine sieve, pressing hard against the sieve to extract as much oil as possible. Weigh out 250g of the infused oil.

Drain the egg and crack it into a jug and add the wasabi, salt and lime rind. Using a Bamix, slowly add the oil until it is very thick and emulsified. Add the limejuice and vinegar and mix well. Keep refrigerated in an airtight container.

for the sashimi

Put the weighed portion in the centre of a sheet of "go between" plastic wrap , cover with another sheet and flatten it out slightly with the palm of your hand, then using the flat side of a mallet gently flatten out the portion to your desired shape. Refrigerate in a food service box with a lid well away from the chiller fan and odorous foodstuffs.

To serve

Carefully peel back the top sheet of plastic and press the meat against the serving plates, smoothing the edges so ensure they are stuck to the plate. Carefully peel back the second sheet of plastic. Decorate the sashimi with the mayonnaise and generous amounts of the wasabi flying fish roe (15-20g - 3/4oz) and just sliced lime. Place an extra dab of wasabi on the plate and serve. We prefer this dish without soy but customers do ask for it so you might like to serve with a condiment tray with soy, dipping bowl, chop sticks and additional lime.

Tips

The gelatinous properties of green Australian Southern Rocklobster mean that it will stick together under gentle pressure, so it doesn't matter if the pieces seem a bit ragged as they will come together.

Poached Southern Rocklobster leg and knuckle, glacé radish and radish caviar

entrée for 4

for the glacé radish

6 medium radish, washed and slice about 2mm thick

250g caster sugar

250g Vine Valley white wine vinegar or similar quality white wine vinegar

5g salt

for the radish caviar

125g water

125g radish syrup

3g sodium alginate

for the bath

1kg water

5g calcium chloride

other

remaining green Southern Rocklobster leg and knuckle meat (should be approximately 200g)

20g EV olive oil + few drops for garnishing

(2g) 2 pinches Maldon sea salt

1g (1 pinch) freshly and finely ground white pepper

few sprigs chervil

Method

for the glacé radish

Put the sugar, vinegar and salt into a small pot and place it on high heat. Stir until the sugar is dissolved and bring to the boil. Turn the heat down to the lowest possible point, add the radish and cook until the radish is translucent and the syrup pink - approximately 2 hours.

for the radish caviar

Bring the syrup and water to the boil, remove from the heat and immediately add the alginate and whisk in with a Bamix. Heat just long enough to dissolve the alginate - you should have a crystal clear mix. Refrigerate for at least 4 hours.

Dissolve the calcium chloride in the water and either using a caviar box or a syringe for the caviar. Let sit in the calcium chloride for about five minutes, then carefully remove the caviar, rinse in cold water and store in a 50:50 EV olive oil and glacé radish syrup to preserve their flavour.

other

Roll the Rocklobster meat through the oil and seasonings and lay it in a single layer in a bamboo steamer and steam for 2-3 minutes - see tip.

To serve

Divide the Rocklobster meat between four plates, add 4-5 slices of drained glacé radish and some of the caviar. Garnish with a couple of drops of EV olive oil and a couple of sprigs of chervil.

Note - the head and shell would be used to make a consommé.

Tip - we use sushi mats inside the steamer so that we keep even the smallest pieces.