Warm Lobster Salad with Heirloom Tomato and Lemon Grass Foam
(Available only in Cantonese)
Ingredients: (To Serve 1)
| Boston lobster | 450g |
| Heirloom tomatoes | 200g |
| Lemon grass | 20g |
| Skimmed milk | 50g |
| Sliced garlic | 10g |
| Basil chiffonade | 10g |
| Basil | 2 leaf |
| Lemon balm | 2 leaf |
Seasonings:
| Salt | 0.6g |
| Olive oil | 3ml |
Cooking Method:
| 1. | Cook the lobster for 2 minutes, then soak it in ice water for about 1 minute. Remove the shell and cut the lobster into pieces. Set aside. |
| 2. | Cut the heirloom tomatoes into wedges. Set aside. |
| 3. | Add the lemon grass to the skimmed milk. Bring the skimmed milk to the boil, then turn off the heat. Let the lemon grass soak in the milk for about 10 minutes, then sieve the milk and set aside. |
| 4. | Stir-fry the sliced garlic with olive oil until aromatic. Add the lobster and stir-fry until 90 per cent done. Add the basil chiffonade, stir-fry for about 10 seconds and sprinkle with the salt. Add the heirloom tomatoes and stir-fry until done. |
| 5. | Place the lobster on a plate, then the basil chiffonade and tomatoes. |
| 6. | Stir the skimmed milk until it foams. Place the foam, basil and lemon balm leaves on top of the lobster. |
Per serving:
| Energy(kcal) | 320 |
| Carbohydrate(g) | 14 |
| Protein(g) | 46.3 |
| Fat(g) | 6.5 |
| Sugar(g) | 7.5 |
| Sodium(mg) | 613 |
The energy and nutrient content is estimated according to the information compiled
from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US
Department of Agriculture. Values are for reference only.
This recipe is provided by Corner18.
