Spicy lobster medallions with habanero vinaigrette apple salad.
Could be your snack, could be your meal!
"It will test your soul and put you to heaven"
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients
-2 lobsters (live)
-salt and pepper
-tobiko or fish eggs (garnish)
-2 small apples
-5 small red radishes
-1pack of arugula
-3 leaves of purple kale
-5 stalks of flower chives
-2 habanero chili
-1/4 cup of balsamic vinegar
-1/4 cup olive oil
-salt and pepper
-1tbs of tobiko or fish eggs
Step 2: Prepare
-remove the head and save it
-cut in between the shell of the tail
-carefully loosen the meat from the shell and scoop it out (i use a spoon)
-cut into medallions
-julienne the apples
-mince the habanero (proceed with caution)
-chop the kale
-thinly slice the radishes (i used a mandoline)
-mix vinegar and olive oil
Step 3: Mix and Cook
Season and cook:
-season the medallions (salt, pepper, garlic powder, cayenne)
-melt a little butter in a hot pan (high)
-sear the medallions until golden brown
-mix all the ingredient of the salad
-add a tbs of tobiko
-season with salt and pepper
Step 4: Plate and Garnish
Prep the garnish:
-prepare the tobiko
-deep fry the leftover tail shell
-deep fry the rest of the leftover to enjoy
(Claws and head)
-add a bed of salad in a straight line on a plate
-rest the medallions on top of the salad
-open the cooked tail and place over the meal
-add tobiko on each medallion
-thinly slice a little bit of radish (i use a mandoline)
-drizzle a little bit of sauce from the salad
Step 5: Serve and Enjoy!
Its an easy and fancy meal and now its time to enjoy it !!
Serve with a little bit of lemon and pickled habanero on the side!!
And dont forget to serve the claw and head!! Enjoy!!