Thawing
| 2 (120g each) | Lobster Tail |
|---|---|
| 200g | Spiny Lobster |
| Salt | |
| Cold Water (4ยฐC) |
Make 3% of salinity of brine. When salt is fully dissolved, put the lobster tails and spiny lobster into the brine and thaw it for 40 minutes.
Cooking
| 2 | Thawed Lobster Tail |
|---|---|
| 200g | Spiny Lobster |
| Salt |
Make 1.5% of salinity of brine then boil it. When is starts boiling, put lobster tail and spiny lobster. Boil spiny lobster for 2 minutes and lobster tails for 5 minutes. To ensure that the lobster tails don't curl up, insert a spoons of sticks in the tail between the shell and the meat. When thy are cooked, place them into cold water and let it cool down. Once they are cooled down, peel off the lobster tails and tail of the spiny lobster. Head of the spiny lobster can be used for stock or sauce later.
Miso Bisque Sauce
| 200g | Shrimp Shell & Head |
|---|---|
| 1 | Onion |
| 1 | Carrot |
| 1 | Celery |
| 1/4 | Celeriac |
| 250ml | White Wine |
| 1/2 tsp | Miso Paste |
| 2 tbsp | Butter |
Cut the vegetables into cubes. Sautรฉ the shrimp until they turn orange. Make sure to crush the heads to extract enough flavor. Add the vegetables and cook for 3 minutes. Then, pour 250 ml of white wine. Once reduced to syrup consistency, add enough water to fully cover the ingredients. Then boil it for 45 minutes on low heat. After, let it through the fine sieve for clean texture. Set it aside. Finish it with miso paste and butter for extra umami flavor and richness.
Celeriac Pickle
| 50g | White Wine |
|---|---|
| 50g | Water |
| 50g | Sugar |
| 35g | Rice Vinegar |
| 3 slices | Lemon |
| 250ml | White Wine |
Slice the celeriac 2mm thick by using a mandoline slicer. Then punch it with a ring cutter of 3 cm diameter. After, blanch the celeriac pieces for 1 minute. And for the pickling liquid, put white wine, water, rice vinegar, sugar, lemon into a pot and heat it up until the sugar fully dissolves. Once both the celeriac and liquid cool down completely, put the celeriac into the liquid and pickle it until use. Use it after removing access moisture on the surface.
Tortellini Filling
| 50g | Cooked Spiny Lobster |
| 50g | Zucchini |
| 1 tbsp | Mayonnaise |
|---|---|
| Half | Lemon Zest |
First, chop the spiny lobster tail and zucchini slices into small pieces, which is known as brunoise (3mm). Then put every components into a bowl and mix them gently. I used a small amount of mayonnaise as an ingredient to thicken the mixture so that it holds its shape without overpowering the other flavors.
Tortellini Dough
| 125g | Flour |
| 2.5g | Salt |
| 13g | Olive Oil |
|---|---|
| 100g | Egg Yolk |
Put the flour on the work surface and make a space in the middle by using bowl. Fill the space with salt, olive oil, and egg yolk. Knead it into a nice dough. Then wrap the dough with plastic wrap and put it in the fridge for 30 minutes. After, dust your work surface with flour and roll out the pasta dough. Roll it till the thickness is around 2 millimeters. If you have pasta machine, you can use it to save time. Then cut the dough with a round cutter with 5 cm diameter.
Assembly - Part 1
| Tortellini Filling |
| Tortellini Dough |
Place a teaspoon of the filling on the middle of each circle. Then brush some egg wash around the filling. This is an egg yolk with same amount of water. Now press the outside of the dough together press out all the air. Otherwise, the tortellini will break when boiling them.
Assembly - Part 2
| Lobster Tails |
| Clarified Butter |
Cut the lobster tails in half, and lightly pan-sear the tail with clarified butter. Once cooked, take it away from the heat and set it aside.
Assembly - Part 3
| Assembly - Part 2 |
| Assembly - Part 1 |
| Miso Bisque Sauce |
| Celeriac Pickle |
| Green Onion (green part) or Chive |