Spiny Lobster Salad

SAVORY

May 8

Poached Lobster, Tomalley Mayonnaise, Steamed Rice, Fennel Oil, Shaved Muscadine

Chef Mykel Burkhart of Miller Union | Atlanta
Yield: 4 servings

INGREDIENTS

Puffed Rice:
1 cup Carolina Gold rice
Neutral oil
Salt

Lobster Stock:
Neutral oil
Two 1-pound spiny lobsters, cleaned
4 bay leaves
2 teaspoons white peppercorns
10 sprigs thyme
2 cups white wine
2 onions, quartered
1 shallot
6 stalks celery
2 lemons, thinly sliced
20 sprigs parsley
1 cup fennel fronds
2 tablespoons grapeseed oil
2 tablespoons kosher salt

Tomalley Mayonnaise:
½ cup white wine
2 egg whites
1 egg yolk
½ teaspoon Dijon mustard
1 tablespoon chopped tarragon
1 teaspoon fine sea salt
½ teaspoon ground white pepper
1 clove garlic
2 tablespoons lemon juice
1 cup grapeseed oil

Poached Lobster:
Juice of 2 lemons
2 tablespoons sea salt
½ pound butter

Steamed Rice:
½ cup Carolina Gold rice, rinsed
Lemon juice

Fennel Oil:
2 cups fennel fronds
½ cup grapeseed oil

To Assemble and Serve:
1 tablespoon brunoise fennel
1 tablespoon brunoise shallot
1 tablespoon brunoise daikon
1 tablespoon brunoise celery
Lemon juice
Salt
Thinly shaved muscadine, deseeded
Marigold leaves

METHOD

For the Puffed Rice:
In a stock pot over medium heat, bring rice and 4 quarts water to a boil. Reduce to a simmer and cook 15 minutes, or until rice is tender. Strain and thoroughly rinse rice with cold water. Spread rice on a silpat-lined baking sheet, making sure that no individual grains are touching. Let dry overnight. The next day, in a heavy-bottomed pot over high heat, heat oil to 400°F. Place dried rice in a mesh basket and place in oil, stirring the rice as soon as it comes into contact with the oil. The rice should puff instantly. Let fry and remove just before color begins to form. Strain and season with salt. Transfer to an airtight container and reserve.

For the Lobster Stock:
On a work surface, separate the tomalley, tail meat, head meat, and shells. Reserve tomalley, meat, and liquid from the head cavity. In an 8-quart pot over high flame, heat oil. Add lobster shells, stirring frequently until shells turn bright red. Add bay leaves, peppercorns, and thyme. Cook 20 to 30 seconds. Deglaze pot with wine. Cook 2 to 3 minutes, or until liquid has reduced by half. Reduce heat and add all remaining ingredients and 2 quarts cold water. Cover and cook for additional 2 hours. Strain into an airtight container. Reserve.

For the Tomalley Mayonnaise:
In a small saucepan over medium heat, bring wine to a simmer and cook until liquid is reduced by half. Add reserved tomalley and lobster liquid. Cook, stirring constantly until tomalley turns pale green. Remove from heat and let cool. Once cooled, transfer mixture to a Vitamix blender with egg whites, egg yolk, mustard, tarragon, salt, pepper, garlic, and lemon. Purée on high speed until smooth. Lower speed and stream in oil until mixture is fully emulsified. Taste and adjust seasoning. Transfer to a squeeze bottle and refrigerate.

For the Poached Lobster:
On a work surface, finely dice reserved lobster tail and head meat. Set aside. In a shallow saucepan over low flame, heat lemon juice, salt, and 1 quart Lobster Stock. Once warmed through, add butter and cook until sauce is fully emulsified. Add lobster meat and stir to coat. Cook 1 minute, or until the lobster begins to turn opaque and toughen. Strain and let cool. Transfer to an airtight container and refrigerate.

For the Steamed Rice:
Fill a steamer pot fitted with a mesh basket with ½-inch Lobster Stock. Bring to a gentle simmer. Line mesh basket with a dampened cheese cloth. Add rice to the basket. Steam 15 minutes, or until rice is tender. Remove rice and let cool. If rice begins to stick, season lightly with lemon juice.

For the Fennel Oil:
In a Vitamix blender, blend all ingredients on high 3 to 4 minutes. Strain and transfer to an airtight container. Let cool and reserve.

To Assemble and Serve:
In a mixing bowl, combine 8 ounces Poached Lobster, 1 cup Steamed Rice, ¼ cup Puffed Rice, fennel, shallot, daikon, and celery. Season with lemon and salt. Toss to coat and set aside. Place a 3-inch ring mold on the bottom of a serving plate. Add 3 to 4 dollops of Tomalley Mayonnaise into the mold. Top with the lobster-rice mixture. Using a spoon, smooth the top of the ring mold and fill any gaps. Top with several additional dollops of Tomalley Mayonnaise followed by sliced muscadines and marigold flowers. Remove ring and dot edges with Fennel Oil.

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