La Rambla executive chef Ferran Tadeo shares an avocado & lobster roll recipe
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Following the opening of Catalunya’s reincarnation as La Rambla by Catalunya, we asked executive chef Ferran Tadeo to mark the occasion with a signature recipe from his new menu. For the most ambitious of hobby chefs, the Avocado & Lobster Roll is sure to astound dinner party guests with a roulade composed of a layered avocado exterior encasing a core of fresh lobster meat, topped with salmon roe and placed on a rich lobster sauce with ponzu gelee.

See more: T.Dining reviews La Rambla by Catalunya

Ingredients
  • 1 whole lobster*
  • 1 avocado

For lobster filling

  • 100g mayonnaise
  • 1 shallot, chopped finely

For garnish and sauce

  • 20g ponzu sauce
  • 2g paprika
  • 5g nyora pepper OR nora paste (Spanish pepper)
  • 2pcs garlic clove, minced
  • Cooking oil
  • 20g brandy
  • 100g water
  • 10g sesame oil
  • 10g salmon caviar
  • 2g caviar (any kind)
  • Pinch of salt
  • Pinch of pepper

Tip: Don’t throw away lobster head; you will need it for the lobster sauce.

Method

Step 1: Cooking the Lobster

    • Prepare an ice bath for chilling the lobster after cooking*
    • Boil the lobster for 7 minutes, making sure to place it in head first.
    • Immediately place the cooked lobster in the prepared ice bath and chill for 2 minutes to prevent overcooking.

Step 2: Lobster Filling

  • Remove the claw and tail meat from the shell once the lobster has chilled sufficiently.
  • Cut claw and tail meat into small pieces (exclude meat from the head).
  • Place the lobster meat in a bowl and mix in the mayonnaise along with the chopped shallots and mix evenly.
  • Season the lobster mixture to your desired taste with salt and pepper.

Step 3: Lobster Sauce

Ingredients

  • 1 lobster head
  • 2pcs garlic clove
  • 20g brandy
  • 100g water
  • 5g nyora Pepper OR nora paste (Spanish pepper)

Method

  • Cut the reserved lobster head in half and sauté in oil with minced garlic.
  • When the garlic starts to take color, add the nyora pepper OR nora paste along with paprika and brandy.
  • Cook until the brandy starts to reduce, then add water and boil for 20 minutes or until the sauce thickens.
  • Place to the side and use later.

Step 4: Avocado

  • Thinly slice avocado (use mandolin if necessary)
  • Lay avocado slices onto parchment paper layer by layer, slightly overlapping each other.

Step 5: Assembling the Roll

  • Take the thinly sliced layered avocado on the parchment paper and place the lobster mixture down the centre of the avocado.
  • Using the parchment paper, lift and roll the avocado slices around the lobster meat to form a filled tube.
  • Give a gentle squeeze to make sure the avocado encases the lobster meat.
  • Remove parchment paper and place onto the final plate, ready for garnish and saucing.

Step 6: Finishing the Garnish

  • Place salmon caviar on top of the roll along with the additional, optional caviar
  • Place lobster sauce and ponzu sauce around the avocado roll and drizzle with sesame oil to finish.

The post La Rambla executive chef Ferran Tadeo shares an avocado & lobster roll recipe appeared first on Home Journal.

Tags: Food&Entertaining
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