Recipe courtesy of Judd Simpson and Shawn Walen, Culinary Team Canada.Yield is 10 servings.
ingredients
Tomato Gelee
Quinoa Salad
Tuna
Lobster
Salad Bouquet
Dressing
Assembly
directions
Score tomatoes and blanch in boiling water for a few seconds to remove skin.
Puree the tomatoes in a blender until very smooth.
Strain through a large sieve and reserve the liquid.
Soak the gelatin leaves in 1/4 cup warm water for 10 minutes.
Add the gelatin to the strained tomato puree and season to taste.
Divide the tomato gelee, tomato julienne, and pickled ginger among 10 martini glasses and chill.
Soak and rinse the quinoa under cold running water until water runs clear.
Put the water, lime leaves, 4 pieces lemongrass stalk, 3 tbsp. ginger and salt to a boil in a large pot.
Add the quinoa to boiling water and cook 12 minutes.
Drain quinoa and refresh under cold water, discarding the lemongrass and ginger.
Put the quinoa in a medium bowl and stir in the sultanas, minced ginger, minced lemongrass, roasted pumpkin seeds, corn and some salt to taste.
Refrigerate.
Cut tuna into a cylindrical shape.
Heat the oil in a medium skillet on high heat.
Season the tuna with salt and pepper.
Sear the tuna on all sides, about 2 minutes total.
Set aside to cool.
Slice the tuna thinly.
Bring the water and vinegar to a boil in a large pot.
Put the lobsters in a large roasting pan and pour the boiling water over top.
Cover the pan.
After 3 minutes, remove the tails from the lobsters in the water.
Cover the pan again.
After an additional 5 minutes remove the claws.
Remove the meat from the shells and remove the membrane from the tail meat.
Cut the meat into bite-sized pieces.
Just before serving, put the 2 tbsp. water and the lemongrass in a medium skillet.
Bring to a boil on medium heat and slowly whisk in the diced butter, a few pieces at a time.
Strain the lemongrass out of the sauce and reserve at 165 degrees F.
Put the lobster in the butter sauce and poach it for 5 to 6 minutes on medium-low heat.
In a small bowl, whisk together the rice wine vinegar, honey, and sugar and pour it over the daikon in a medium bowl.
Let stand 15 minutes.
Roll the remaining ingredients together into 10 small bouquets.
Whisk all the ingredients together in a small bowl and set aside.
Toss the salad bouquets with the dressing.
Take the martini glasses out of the fridge and divide the quinoa salad among them.
Put 3 slices tuna and 1 piece warm lobster in each glass.
Put a salad bouquet to on each glass.
Divide the salt, pink peppercorns, and dried parsley among 10 plates.
Put the martini glasses on top of the salt.
Serve with chopsticks.