
Lobster tai presentation

Broiled Lobster Tail (10 Portions)

Ingredients

Lobster tail 12 oz : 10 ea

Potato baking : 10 ea

Potato Yukon Gold : A little

Lemon : 2 ea

Limes : 4 ea cut in wedges

Tomato cherry red : 10 ea

Tomato cherry yellow : 10 ea

Chives chopped : 2 tablespoon

Parsley chopped Italian : 1 tablespoon

Heavy cream : 4 tablespoon

Red onions chopped : 1 cup

Rosemary : 10 stems

Butter : 4 tablespoon

Salt : To taste

Salt sea or kosher : for garnish

White pepper powder : To taste

Lobster Nage : 2 tablespoon

Citrus Drawn butter : as accompaniment

Procedure

· Bake baking potato (with skin) until just cooked. Peel when still hot and dice.

· Finely chop lemon rind and reserve the lemon juice.

· Sauté red onions in butter, add lemon juice and chopped rind.

· Add diced potato, cream and chopped chives. Season.

· Lightly roast the Cherry tomatoes & Sauté with butter & chopped parsley. Season

· Cut lobster into two (with shell). Detach meat from the shell before cooking; skewer the tails with bamboo skewers to retain their shape.

· Season lobsters with salt & pepper. Cook over the grill.

· To assemble- using a round cutter shape the potatoes on the center of a square plate.

· Arrange yellow cherry tomato and Red Cherry Tomato around the potato ring as shown. Place line wedges on Charred Tomatoes as illustrated.

· Arrange halved lobster over potato and hold them with the help of a long rosemary stem.

· Drizzle lobster nage over lobster.

· Serve with citrus drawn butter.