Lobster Biryani Masala with Fresh Coconut Chutney and Spiced Sheep's Yogurt

Ingredients

This OCR card preserves the source reconstruction as supplied. Use the linked dependency names where shown.

Method

Source image: IMG_5363.JPG Status: draft, needs Cheesy review Yield: not clearly visible in source image

Cheesy Summary

Fine-dining lobster plate built from poached lobster, biryani masala oil, coconut chutney, grilled hearts of palm, lobster samosas, romaine salad, sheep's milk yogurt, lime, and shiso.

Dependencies / Missing Base Recipes

• Biryani Masala Spice Mix, referenced from page 372.
• Court Bouillon, referenced from page 369.
• Mayonnaise, referenced from page 370.
• The exact yield/serving count is not visible in the image.

Components

• Biryani masala oil
• Poached lobster
• Fresh coconut chutney
• Grilled hearts of palm
• Lobster samosas
• Romaine lettuce salad
• Spiced sheep's yogurt and final garnish

Biryani Masala Oil

Ingredients

• 1 tablespoon biryani masala spice mix
• 1 1/2 tablespoons grapeseed oil
• 1 1/2 tablespoons coconut oil

Method

1. Combine the spice mix and both oils in a small saucepan.
2. Warm over medium heat until fragrant, about 2 minutes. Do not let the spices burn.
3. Remove from the heat, cover, and let steep for about 15 minutes.
4. Strain through a fine sieve or coffee-filter-lined sieve and reserve.

Lobster

Ingredients

• 2 quarts court bouillon
• 4 live lobsters, about 1 1/2 pounds each

Method

1. Bring the court bouillon to a boil and prepare an ice bath.
2. Boil the lobsters briefly, about 1 minute, then shock/rinse cold enough to handle.
3. Remove the arms and tails from the bodies.
4. Continue cooking the tails for about 3 1/2 minutes more, then chill.
5. Continue cooking the arms/claws for about 6 minutes more, then chill.
6. Crack the tails and arms and remove the meat.
7. Remove cartilage from the claws and knuckles.
8. Slice the tails in half lengthwise.
9. Dice the claw meat for the samosa filling. Reserve chilled.

Fresh Coconut Chutney

Ingredients

• 1 mature coconut
• 1 young Thai coconut
• 1/4 cup heavy cream
• Juice of 1/4 lime
• 1 teaspoon mustard seeds, soaked overnight and strained
• Salt
• Freshly ground white pepper

Method

1. Open the mature coconut, drain the water into a saucepan, and crack the shell.
2. Remove the mature coconut meat. Shave one large piece into thin ribbons for garnish and reserve.
3. Open the young coconut, drain the water into the same saucepan, and scrape out the meat.
4. Chop both coconut meats into small chunks and add them to the saucepan with the coconut water.
5. Add the heavy cream and simmer until the liquid is reduced and the coconut is tender, about 45 minutes.
6. Blend until mostly smooth while leaving a little texture.
7. Stir in lime juice and soaked mustard seeds.
8. Season with salt and white pepper. Reserve chilled.

Grilled Hearts of Palm

Ingredients

• 1 pound fresh heart of palm, preferably from the thick base
• 2 tablespoons biryani masala oil
• Salt
• Freshly ground white pepper

Method

1. Cut a 6-inch-long, 1/2-inch-thick plank from the heart of palm.
2. Coat with biryani masala oil and season with salt and white pepper.
3. Grill over high heat until marked on both sides.
4. Reserve.
5. Use a mandoline to shave 16 long, thin slices from the remaining heart of palm for garnish/salad.
6. Brunoise the remaining heart of palm and reserve for the samosa filling and romaine salad.

Lobster Samosas

Ingredients

• 2 tablespoons coconut oil
• 1/4 cup brunoised heart of palm
• 1/4 cup brunoised yellow bell pepper
• 1/4 cup brunoised red bell pepper
• 2 teaspoons biryani masala spice mix
• Salt
• Freshly ground white pepper
• Reserved diced lobster claw meat
• 1 tablespoon lime juice
• 1 tablespoon mayonnaise
• 2 tablespoons coconut chutney
• 8 strips Japanese spring roll dough, about 2 x 7 inches
• 1 egg yolk, beaten

Method

1. Warm the coconut oil in a small pan.
2. Add the brunoised heart of palm and peppers. Cook until tender, about 3 minutes.
3. Stir in the biryani masala spice mix and season with salt and white pepper.
4. Transfer to a bowl.
5. Fold in the diced lobster claw meat, lime juice, mayonnaise, and coconut chutney.
6. Lay out the spring roll strips and brush with beaten egg yolk.
7. Place a small spoonful of filling at the end of each strip.
8. Fold into triangular samosa packets.
9. Hold chilled until frying.

Romaine Lettuce Salad

Ingredients

• 4 small heads romaine lettuce
• 3 tablespoons coconut oil
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• Reserved brunoised heart of palm, as needed

Method

1. Remove damaged outer leaves from the romaine.
2. Rinse the heads and cut each lengthwise into thick flat slices.
3. Trim away excess core without letting the slices fall apart.
4. Combine the reserved brunoised heart of palm, coconut oil, lime juice, and salt.
5. Hold chilled for dressing the lettuce.

To Finish

Ingredients

• Canola oil, for frying
• Salt
• 1 tablespoon coconut oil
• Freshly ground white pepper
• 1 cup sheep's milk yogurt
• 2 teaspoons biryani masala spice mix
• Finely grated zest of 1 lime
• Chopped lime segments from 1 lime
• 1/4 cup purple shiso leaves
• Coconut shavings, reserved from the mature coconut
• Grilled hearts of palm
• Heart of palm shavings
• Coconut chutney

Method

1. Heat the oven to 350°F.
2. Heat canola oil to 350°F and fry the samosas until golden and crisp. Drain and season with salt.
3. Warm coconut oil in a saute pan. Add the lobster tails and knuckles and warm gently without browning.
4. Transfer the lobster to the oven briefly to heat through.
5. Season the sheep's milk yogurt with biryani masala spice mix.
6. For each plate, lay down a slice of romaine and dress it with the heart-of-palm mixture, lime zest, and chopped lime segments.
7. Arrange warm lobster, 1 samosa, grilled hearts of palm, coconut shavings, heart of palm shavings, purple shiso, and dots of coconut chutney.
8. Add a line or spoon of biryani masala oil and serve.

Cheesy Upload Notes

• Mark as advanced plated lobster entree.
• Add dependency links for court bouillon, biryani masala spice mix, and mayonnaise once those base recipes are reconstructed.
• This recipe has several subcomponents; Cheesy may want to split them into linked recipe-library components.
• Keep as internal/operator-facing until source dependencies are complete.

Confidence Notes

• Ingredients and main process were mostly readable from IMG_5363.JPG.
• Exact serving count is not visible.
• Some plating details were softened into a practical sequence because the source photo is blurry on the right column.
• This reconstruction is paraphrased and should be reviewed against the source image before upload.