Lobster with shizo, chives and sunflower seeds
- 50 g raw
lobster
- 6 shiso leaves
- 1 dl sunflower
oil
- 30 g fresh chives
- 1 egg yolk
- 1 teaspoon Dijon
mustard
- Salt
- Tabasco
- 10 g beef
tallow
- 15 g
sunflower seeds
- 1 white globe onion
- 1
tablespoon Swedish ättika* (or use vinegar)
- 2
tablespoons sugar
- 3
tablespoons water
Chop half
of the fresh chives finely. Peel and slice the white globe onion and place the slices in a vacuum bag. Mix
ättika/vinegar, sugar and water until clear, then pour 1-2 tablespoons in the
bag with the onion and place the vacuum bag in your ASKO vacuum drawer on max
effect.
Char the
lobster lightly with a chef’s burner, then season with salt.
Blend
chives and sunflower oil until green. Whisk egg yolk and mustard
together while slowly pouring in the green oil then season your chive
mayonnaise with salt and tabasco.
Heat up a
frying pan, add the beef tallow and roast the sunflower seeds, then place
them on kitchen paper to dry and sprinkle some salt on them.
Slice the
lobster and place it on the shiso leaves, top with the chive mayonnaise,
pickled onion, sunflower seeds and the fresh chopped chives.
* Swedish “ättika” is
sugar beet vinegar: can be replaced in this recipe with vinegar.