Ingredients

Tomato Gelee

• 250 grams plum tomato
• sea salt
• 2 gelatin, leaves
• 1/4 cup warm water
• 2 ounces plum tomato, julienned
• 1 tablespoon pickled ginger

Quinoa Salad

• 1 cup quinoa
• 1 litre water
• 5 lime leaf
• 1 stalk lemongrass, cut into four pieces
• 3 tablespoons peeled ginger, diced large
• 2 tablespoons ginger, minced
• 1 tablespoon salt
• 5 tablespoons sultanas
• 1 1/2 teaspoons ginger, peeled, blanched, minced
• 1 1/2 teaspoons lemongrass, blanched, minced
• 2 tablespoons pumpkin, seeds, roasted
• 4 tablespoons sweet corn, kernels, blanched
• sea salt

Tuna

• 2 tablespoons canola oil
• sea salt, and freshly cracked black pepper
• 10 ounces sashimi-grade tuna

Lobster

• 4 litres water
• 2x2 pound lobster, (1 1/2 pounds lobster meat)
• 1 cup white vinegar
• 2 tablespoons water
• 2 stalks lemongrass, minced
• 2 pounds cold butter, diced

Salad Bouquet

• 3 tablespoons rice wine vinegar
• 2 teaspoons honey
• 2 tablespoons sugar
• 10 slices daikon, 1/16-inch thick, 1-inch wide, 7-inches long
• 30 stalks asparagus, peeled, cut into thirds, blanched
• 40 mizuna leaf
• 30x3 inch long pieces chives
• 10 sprigs frisee
• 10 sprigs Italian parsley

Assembly

• 1 pound coarse salt
• 3 tablespoons pink peppercorns
• 1 tablespoon finely chopped dried parsley

Dressing

• 2 tablespoons fresh lemon juice
• 3 tablespoons canola oil
• 1/2 teaspoon sugar
• 1 tablespoon finely minced shallot
• 1/2 garlic, clove, finely, minced
• sea salt, and freshly cracked black pepper

Description

Butter Poached Lobster Martini Appetizer - A Recipe From Food Network Canada. Recipe Courtesy Of Judd Simpson And Shawn Walen, Culinary Team Canada. Yield Is 10 Servings.

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