Fresh Lobster with Chorizo, Citrus and Herb Emulsion
Perfect for a special occasion this dish pairs lobster with smoky chorizo, bright citrus segments, crisp cucumber, a vibrant red capsicum sauce, and a silky herb emulsion. It’s a fusion of flavours that offers freshness and richness on a visually spectacular plate.
How long will it take?
30 minutes
What’s the serving size?
Serves 2
What do I need?
- 1 cooked lobster, cut in half
- Olive oil
- 100 g chorizo, diced
For the Cucumber Salad
- ½ cucumber, peeled and diced
- Pinch of salt
- Lemon juice
For the Citrus Segments
- 1 orange, peeled and segmented
- 1 grapefruit (optional), peeled and segmented
For the Capsicum Sauce
- 2 roasted red capsicums
- 1 clove garlic
- 1 tbsp olive oil
- Salt, to taste
- 1 tsp lemon juice
For the Herb Emulsion
- ½ cup fresh herbs – parsley, dill, chives
- 1 egg yolk
- 1 tsp Dijon mustard
- ½ cup sunflower oil
- Salt, to taste
- Lemon juice, to taste
How do I make it?
- In a frying pan add a splash of olive oil and cook diced chorizo over medium heat until crispy. Drain on paper towel and set aside.
- Dice cucumber, sprinkle with a pinch of salt and a few drops of lemon juice. Refrigerate until ready to serve.
- Segment the citrus by slicing the top and bottom off the orange so that it can stand flat on a cutting board. Cut downward along the curve of the orange, following the fruit’s natural shape, removing the skin and the white pith. Continue cutting until the orange is completely peeled.
- Hold the orange in your hand over a bowl (to catch the juice) and carefully slide a sharp paring knife along the inside of each membrane to release each segment. Repeat for grapefruit (if using) and set segments aside.
- Prepare the Capsicum Sauce by blending all ingredients in a food processor until smooth. Adjust seasoning to taste. Set aside.
- Make the Herb Emulsion by blending herbs, egg yolk, and mustard in a food processor until combined. With the food processor running, slowly drizzle in olive oil while blending to form an emulsion. Season with salt and lemon juice to taste.
- To serve, spoon the Capsicum Sauce around the plate in dollops. Place the lobster in the centre of the plate and arrange cucumber and citrus segments around the lobster. Add small spoonfuls of the Herb Emulsion and finish by scattering the crispy chorizo on the plate.
TOP TIPS
- You can substitute lobster with prawns if you prefer.
- When segmenting citrus hold the fruit over a bowl to catch the juice and squeeze the remaining membrane in the bowl to get all the juice from the fruit. You can use the juice for dressings or drinks.
