Wineshark Cooking Class - Lobster Salad 藍龍蝦沙律

Ingredients (for 2):

• Lobster - 1
• Fennel - 1
• Water - 20 ml
• White wine - 10 ml
• Salt - 1 g
• Black pepper finely - 1 g
• Flying fish roes - 2 g
• Egg - 1
• Mustard - 1 tsp
• Honey - 1 tsp
• White vinegar - 1 tsp
• Olive oil - 1 tbsp

Procedures:

1. Poach the lobster in hot water for 4-5 minutes.

2. Put the lobster in iced water for 10 minutes.

3. Remove the flesh from the lobster.

4. Keep the lobster yolk separate.

5. Cut the fennel into small pieces.

6. Saute the fennel with oil for a while until fragrant.

7. Add the lobster yolk, then sprinkle with white wine.

8. Add water and cook for about 6 minutes.

9. Blend the fennel to form a paste. Then season with salt and black pepper finely. 

10. Whisk the egg yolk with honey, mustard and white vinegar. 

11. Gradually add olive oil and mix well. Season with salt and black pepper finely.

12. Put the lobster flesh on the serving plate.

13. Put the fennel puree on top.

14. Add the flying fish roes on top. Then spoon some sauce on the side.