6 Spice Rubbed Lobster with Pickled and Seared Watermelon

Adapted by StarChefs.com
July 2006
Yield: 1 Serving

INGREDIENTS:

Watermelon Rind
2 tablespoons yuzu juice
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon sugar
1 teaspoon salt
2 tablespoons watermelon rind, thinly shaved
Micro cilantro
Lobster and Watermelon
1 cup lobster stock
½ cup butter
1 tablespoon + 2 teaspoons coriander
2 teaspoons cumin
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons white pepper
2 teaspoons nutmeg
1 tablespoon olive oil
2½ oz lobster meat, removed from the shell
¼ cup watermelon, cut into ovals
3 shitake mushroom caps, finely julienned

METHOD:

For the Watermelon Rind

In a small saucepot, bring the yuzu juice, olive oil, white wine vinegar, sugar, and salt to a boil. Place the watermelon rinds in the pot to pickle.

For the Lobster and Watermelon

In a small saucepot, bring the yuzu juice, olive oil, white wine vinegar, sugar, and salt to a boil. Place the watermelon rinds in the pot to pickle.

To Assemble and Serve

Place the seared watermelon in the center of the dish. Lay the shitake mushrooms on top and then the lobster. Drizzle the lobster glace around the dish and garnish with the micro cilantro and pickled watermelon rind.