INGREDIENTS
Chive Gelee:
1½ bars agar agar, broken into pieces
1 quart cold water
4 ounces chives
1½ cups sugar
Lobster Potato Salad:
2 quarts lobster stock (1 quart chilled)
2 Yukon Gold potatoes, small dice
10 ounces crème fraiche
8 ounces mayonnaise
Pinch of yuzu powder
1 lobster, cooked, de-shelled, and chopped
2 ribs celery, small dice
1 clove garlic, smashed and chopped
2 teaspoons chopped chives
1 shallot, brunoise
Yuzu juice
Salt and pepper
Kampachi:
1 Kona Kampachi fillet, thinly sliced
Peach wood dust, as needed
To Assemble and Serve:
Yuzu kosho
4 teaspoons tobiko (red or orange)
8 toasted brioche disks
METHOD
For the Chive Gelee:
Bloom the agar agar in cold water in a small saucepan. Bring to a boil and cook for 3 minutes. Pour mixture into a Vita-Prep blender and add chives and sugar; blend until smooth. Pass through cheesecloth then a chinois onto a flat, cold, sheet pan. Chill in refrigerator until set. Place mixture back into Vita-Prep and blend into a fluid gel.
For the Lobster Potato Salad:
Bring 1 quart lobster stock to a boil. Add potatoes and cook until tender. Remove and transfer to the chilled lobster stock immediately; set aside. Mix together crème fraiche, mayonnaise, and yuzu powder in a bowl. Drain potatoes and stir together with lobster meat, celery, garlic, chives, and shallot. Coat with crème fraiche mixture and season with yuzu juice, salt, and pepper.
For the Kampachi:
Line the inside of a mixing bowl with the kampachi slices and cover bowl with plastic film. Poke two holes in the plastic. Load a PolyScience Smoking Gun with Peach wood dust and fill the bowl with smoke. Cover the holes immediately and let smoke for 5 minutes.
To Assemble and Serve:
Place a ring mold on the plate. Fill it half-way with lobster potato salad. Gently layer 3 to 4 slices of kampachi on top. Remove mold and garnish plate with chive gelee, a pinch of yuzu koshu, ½ teaspoon tobiko, and a toasted brioche disk.
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