Sashimi of Australian Southern Rocklobster Tail with Cuttlefish Ink Mayonnaise and Pearls

Serves 10

Cuttlefish Ink Pearls

10g Riunione brand cuttlefish ink
1g fine sea salt
250g water
2g sodium alginate
1g Xanthan Gum
EV olive oil

For the bath

1kg water
5g calcium chloride

Cuttlefish Ink Mayonnaise

1 whole 61g egg
50g Riunione brand cuttlefish ink
5g fine sea salt
5g wasabi powder
1 lime, finely grated rind
250ml EV olive oil, approximately
20g fresh strained limejuice
10g white wine vinegar

Sashimi portion

10 x 50g green Rocklobster tail meat

Other ingredients

limes, peeled and sliced vertically, done to order
S&B brand prepared wasabi
small parchment piping bags

For the cuttlefish ink pearls

In a blender or with a stick mixer/stab mix everything but the olive oil and allow to stand for at least one hour. Mix the water and calcium chloride together and put to one side. Drop the ink mix into the bath and allow them to sit for 20-30 minutes or until they have taken on a firm spherical shape. Drain and carefully rinse them under cold running water then put them into approximately 125ml of EV olive oil. Keep in a sealed container in the fridge taking out small amounts before service to liquefy the EV olive oil.

For the mayonnaise

Put the egg, cuttlefish ink, salt, wasabi and rind into a container. Using a stick mixer/stab mix them then 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 service put into small parchment piping bags and cut a fine nozzle.

For the sashimi

Put the weighed portion in the centre of a sheet of "in-between" plastic, 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.

To serve

Carefully peel back the top sheet of plastic and press the meat against the serving plate, smoothing the edges so ensure they are stuck to the plate, then peel back the second sheet of plastic. Decorate the sashimi with the cuttlefish ink mayonnaise, lime slices, cuttlefish ink pearls and three tiny dots of wasabi and serve.