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Lobster Carpaccio with Red Beet Jelly and Yellow Beet Sorbet

Food Network Canada
YIELDS
4 servings
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Ingredients

Lobster

2 1
lb(s) Live Lobsters

Jelly

3
Whole Cloves
¾
Cinnamon Stick
1
piece Star Anise
5
sheet Gelatin
10
large red beets (10 - 12)

Sorbet

¾
cup Simple Syrup
2
Tbsp Fresh Lemon Juice
Salt and Pepper
10
Large Yellow Beets (10-12)

Lemon Oil

2
large lemons
1
cup grapeseed oil
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Directions

Step 1

Place lobster in boiling salted water for 30 seconds.

Step 2

Remove and immediately place in ice water.

Step 3

Shell Lobster and cut meat into thin slices.

Step 4

Place slices in between plastic sheets and with the dull end of a mallet pound lobster meat until extremely thin.

Step 5

Place on a baking sheet and freeze for at least 1 hour. With a pair of kitchen scissors, cut lobster into desired shape. Freeze until ready to use

Step 6

Place a piece of lobster on a plate.

Step 7

Season with salt and freshly ground white pepper.

Step 8

Cut Red Beet Jellly into small squares and scatter a few onto lobster.

Step 9

Drizzle a little lemon oil and aged balsamic around the plate.

Step 10

Garnish with a few micro greens and top with a small quenelle of yellow beet sorbet.

Step 11

With a knife or a vegetable peeler remove skin of raw beets.

Step 12

Cut beets into small pieces.

Step 13

Place into a juicer.

Step 14

Place 2 cups of beet juice into a saucepan with cloves, cinnamon and star anise.

Step 15

Bring to a boil and skim the top of any impurities.

Step 16

Remove from heat and keep warm.

Step 17

Place gelatin sheets in a bowl of cold water until softened.

Step 18

Remove from water and squeeze gently to remove excess moisture.

Step 19

Add gelatin to warm beet juice and pour into a shallow pan.

Step 20

Refrigerate for at least 2 hours or until set.

Step 21

Wash lemons well and zest.

Step 22

Combine zest and grapeseed oil in a heavy-bottomed saucepan on medium-low heat.

Step 23

Simmer for 2 minutes, then remove from the heat and allow to cool.

Step 24

Transfer to an airtight container and refrigerate overnight. Strain through a cheesecloth-lined sieve.

Step 25

Lemon oil will keep in the refrigerator for up to 2 months in an airtight container

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