Challenge: Under the Sea
Dish: Eric's Lobster, Corn Puree, Corn Salsa and Caviar
3 ea chives, just the tip
2 ea lobster, separate the claws & tails
4 ea corn ears kernels, juice
1 ea corn kernels
½ ea onion, diced
1 ea corn kernels, charred
1 tsp jalapeno, bruniose
6 ea heirloom cherry tomatoes, quartered
1 oz paddlefish caviar
1 tbsp extra virgin olive oil
1 tbsp champagne vinegar
In a boiling pot of water, put the claws in for 5 minutes and tails in for 3 minutes. Shock the lobster in ice water, then cut the meat up into large cubes.To finish, poach in butter for 1-2 min until the texture firms up.
Start the corn puree by sweating 1 ear of kernels in butter. Add the onion and sweat for 3-5 minutes. Add the corn juice and continue to cook until the kernels are soft. Put in the vitamix and blend. Pass them through a chinois and adjust the salt & butter.
In a very hot pan of oil, add 1 ear of corn kernels and char. Put in a mixing bowl with the jalapeno, olive oil, champagne vinegar and cherry tomatoes.
To assemble, put the corn puree on the bottom of the spoon, then the salsa mix, followed by the lobster and a dab of caviar. Finish with the chive tip and sea salt.