WGS2003 - Culinary Masterclasses

World Gourmet Summit 2003

Culinary Masterclasses

The Cuisine of

Roland Jöhri

Jöhri’s Talvo, St. Moritz, Switzerland

Tepid Lobster on Avocado Mango Salad, Lemongrass Sauce

		Serves 4
		Ingredients

	2 5 ltr	Lobster : lobster (400g – 500g each) water

	100ml 200ml	Vinaigrette dressing : balsamic vinegar (aged 10 years) olive oil salt and pepper sugar

	1 1 2 1 tbsp	Fruit salad : mango, diced avocado, diced limes, for juice honey Basil, sliced salt and pepper

	2 1 2 100ml 200ml 200ml	Sauce : lemongrass stalks fresh ginger shallots herbs (coriander, chives, rosemary and thyme) white wine fish broth cream

	4 kernals	Garnish : pomegranate seeds

Method

For the lobster: Poach the lobster in boiling salted water for 3 – 4 minutes. Cut it in half and shell it. Cut the tail into small slices and arrange with the rest of the meat on a plate with tepid salted water. Cover with cling film.

For the vinaigrette: Mix old balsamic vinegar with olive oil, salt, pepper and sugar.

For the fruit salad: Toss the diced mango and avocado with some lime juice, a spoon of honey, basil, salt and pepper.

For the lemongrass sauce: Heat the lemongrass, fresh ginger, shallots and herbs with white wine and fish broth, and reduce. Add some cream and reduce it again for few minutes.

Serving

Place the avocado mango salad on a plate, top with the lobster meat. Dress with vinaigrette and drizzle sauce around. Garnish with a kernel of pomegranate.