Tom Yum Inspired Lobster Salad with Fragrant Jasmine Green Tea Foam


Tom Yum Stock
300ml   River prawn Soup stock
15ml      Lime juice
30ml     Fish Sauce
20g       Jam Chili Paste
20g       Small Chopped Chili
3pc        KafEr lime Leaves
5g          Sliced lemon Grass
5g          Sliced Galangal
400g     Phuket lobster
4pc        young coconut
10g        Micro greens

50g  finely diced bell pepper
5g     finely chopped coriander
30ml lemon juice
10ml fish sauce
Salt and Pepper to taste

250ml water
5g tea leaves
2pc gelatin sheet
100g pasteurized egg white


Poaching the Lobster tail
First place the river prawn stock into a medium size pot and add all other ingredients. Bring to the boil and then turn down to a simmer for ten minutes. Place the lobster tail in the liquid and lightly simmer for seven to eight minutes or until just cooked. Remove from the poaching liquid and place in the refrigerator to cool down.

For the Dressing
Combine all the ingredients in a small stainless steel bowl and whish adding salt and pepper to taste.

For the Foam
In a small pot bring the water to the boil and then add the tea leaves for four minutes. Strain the tea and then add the soaked gelatin, then remove from the heat and cool the tea down. Whisk in 100g of pasteurized egg while and place into a siphon and add two chargers of gas. Place in the refrigerator for two hours before using.

To Assemble
Cut open the coconut and scrape the inside out placing to the side as this will be diced and added to the salad. Dice the lobster tail into small dice and toss with the dressing and the coconut esh. Place at the bottom of the coconut with the tea foam to the side and garnished with micro greens.

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