Yield:

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 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 Lobster and Watermelon:
In a medium saucepot, reduce lobster stock to a glace; whisk in butter. Remove from heat; reserve and keep warm.

Combine the six spices in a large sauté pan; toast over medium heat. Grind spices in a coffee grinder until powdered. Heat olive oil in a medium sauté pan over medium-high heat. Sprinkle the lobster and watermelon with the spice mix and sear each side until golden brown. Add the shitake mushrooms and caramelize; remove from heat and reserve.

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.

Wine Pairing:
2003 Hogl Gruner Veltliner, Reid spitzer Burgberg, Wachau Austria