Chef Aldrich Plugra’s Lobster Recipe: Plugra poached lobster with forbidden rice, lobster oil, sweet corn gastrique, roasted curry cashew, tempura fried corn and yuzu dressed micro arugula
This recipe serves 4
2 whole lobsters
1 pound Plugra Butter
2 cups forbidden rice
3.5c Lobster Stock
3c grapeseed oil
2 whole Maine sweet corn on the cob
2 c rice wine vinegar
1c raw cashews
1 tbsp curry powder
1c tempura mix
1c white wine (chardonnay)
1 tbsp yuzu
.5c micro arugula
Lightly steam the lobster just until red and dead, gently pick out all of the meat (save the shells). Melt the plugra and a small sauce pan and carefully poach the lobster. Set aside.
Combine the forbidden rice and lobster stock, add 2 tbsp of salt, 1 cup of the leftover butter from poaching, and half a cup of sugar. Cover and simmer for 30 minutes. Remove and let stand for 5 minutes. Fluff with a fork before plating.
Sweet Corn Gastrique:
Cut the sweet corn of the cob (1) and simmer in rice wine vinegar for 15 minutes. Blend together and strain back into a sauce pot. Add in sugar and reduce by half. Cool and reserve for later use.
Simmer lobster shells with grapeseed oil for 30 minutes and blend using a emersion blender or a countertop blender. Strain through a coffee filter. Put in a squeeze bottle.
Combine raw cashews, curry powder, 1 tbsp of grapeseed oil, 1 tsp salt, bake at 350 for 5 minutes or until lightly toasted.
Tempura fried corn:
Mix tempura mix with chardonnay until batter like consistency. Dip corn in mix and fry until golden in color.
Simply mix Arugula with yuzu and add a touch of salt