Recipe 05 | The Alchemy of Land & Sea
“This dish bridges East and West through the language of spice and flame. A succulent blue lobster is gently poached for tenderness, then kissed by the smoky heat of binchotan charcoal. We glaze it in a reduced tandoori spiced shellfish jus, layering French technique with Indian warmth.”
I N G R E D I E N T S
I. COOKED BLUE LOBSTER
- Blue lobster: 600 g
- Sea salt: 50 g
- Water: 1 l
II. GREEN PEAS PURÉE
- Peeled green peas: 450 g
- Mint leaves: 5 g
- Water: 400 ml
- Salt: 5 g
- Gellan gum: 5 g
III. LOBSTER BINCHOTAN
- Blue lobster: 90 g
- Tandoori spice: 2 g
- Olive oil: 10 g
- Green peas ragout: 30 g
- Salt
IV. GREEN PEAS RAGOUT
- Small green peas: 35 g
- Green pea pods: 300 g
- Lime: 50 g
- Ginger: 60 g
- Mint leaves: 1 g
- Corn flour: 2 g
- Salt: 1 g
- Lobster XO: 10 g
V. PLATING
- Lobster binchotan: 90 g
- Green peas purée: 25 g
- Green peas ragout: 30 g
01. THE PRECISION
The Poach
We do not boil the lobster; we treat it with surgical care. The lobster is poached in salted water at precisely 75˚C.
The Technique: The claws are submerged for 5 minutes, while the delicate tails are held outside the water or poached for only 3 minutes. This ensures the muscle fibers remain tender before the grilling stage.
02. THE TEXTURE
The Emulsion
To create a purée that defies gravity — smooth, shiny, and stable — we utilize Gellan gum.
The Process: Blanched peas are blended with mint and Gellan-infused water. The mixture is set on a cold tray to gel, then blended a second time in a Vitamix. This double process creates a vibrant, glass-like cream that holds its shape perfectly on the plate.
03. THE ALCHEMY
The Fire
The poached lobster is finished over Japanese Binchotan charcoal. This white charcoal burns clean and hot, searing the protein instantly without the taste of gas.
The Glaze: While grilling, the lobster is brushed with olive oil and the signature Tandoori Spice Blend. This introduces a smoky, aromatic layer that contrasts with the sweet pea purée.
04. THE COMPLEXITY
The Ragout
The garnish is not an afterthought; it is an umami bomb. Small green peas are sautéed in beef fat, adding richness to the seafood, and finished over the charcoal.
The Sauce: We bind the peas with thickened pea pod juice, fresh ginger, lime zest, and Lobster XO sauce. This brings salinity, acidity, and heat to the dish.
05. THE ASSEMBLY
The Plating
Slice the lobster vertically to reveal the perfect cooking temperature. Plate the tail alongside a precise quenelle of green pea cream. Finish by spooning the hot, smoky green pea ragout over the dish.
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