with the Chef in Mind!
                      Inventive, Prepared, Delicious                      


For Stuffed Tail:
  • 4 whole Raw Lobster Tail Meat (3 oz, 85 g) butterflied
  • 4 whole Sheets of Nori
  • ½ cup (125 ml)Water
  • ½ cup (125 ml)Sushi Rice (rinsed under water until water runs clear)
  • 1tbsp (15 ml) Rice Vinegar
  • 1 tbsp (15 ml) Granulated Sugar
  • 1 tbsp (15 ml) Pickled Shallots (recipe to follow)
  • 1 tbsp (15 ml) Thinly Sliced Roasted Red Pepper
  • 1 tbsp (15 ml) Finely Chopped Tarragon
  • to taste Cracked Black Pepper

For Pickled Shallots:
  • 2 whole Shallots, sliced thinly
  • ½ cup (125 ml)Red Wine Vinegar
  • ¼ cup (60 ml) Granulated Sugar
  • 1 tsp (5 ml) Whole Grain Mustard Seeds

For Salad:
  • 6 whole Baby Bok Choy, leaves pulled off and blanched
  • ¼ whole Roasted Red Pepper, sliced thinly
  • 1 tbsp (15 ml) Rice Vinegar
  • 1 tbsp (15 ml) Seasoned Soy Sauce
  • 1 tbsp (15 ml) Honey
  • 1 tbsp (15 ml) Pickled Shallots
  • 2 tsp (10 ml) Minced Shallots
  • 1 tsp (5 ml) Whole Grain Mustard Seeds
  • 1 clove Garlic, minced
  • to taste Salt
  • to taste Black Pepper

Method for Roll
  • Combine rice, water, vinegar and sugar in a saucepot.
  • Cover top with tight lid or plastic wrap and cook at a low temperature until grains are tender but not over-cooked- approximately 20 minutes.
  • Pour out onto a baking sheet to cool, sprinkle tarragon over warm rice.
  • Place a thin layer of rice on nori sheet, then pickled shallots, pepper, and tarragon in a thin line.
  • Gently roll contents into a tight roll, ensuring the contents remain in the centre of the rice roll.
  • Season lobster tail with salt and pepper and roll tail around prepared rice roll tightly.
  • Wrap tail tightly in plastic wrap and poach at 160° F (70° C) until desired texture is reached, approximately 7 to 10 minutes.
  • Allow roll to cool completely before slicing and serving.

Method for Pickled Shallots
  • Combine all ingredients into a saucepan and simmer for 5 to 8 minutes.
  • Cool and reserve in refrigerator.

Method for Base Salad
  • Reserve 3 blanched bok choy leaves per plate.
  • Slice blanched bok choy leaves thinly on the bias and combine with remaining ingredients and reserve in the refrigerator until ready to serve.

Method for Serving
  • Place 3 bok choy leaves down on plate then the prepared salad.
  • Place 1 whole sliced tail on the plate per person. Serve immediately.
parallax lobster plate
parallax greens
parallax fork
parallax strawberries 2
parallax text 3
img boats interior