TROY N. THOMPSON
Jer-ne | Marina del Rey, CA
They say Times Square in New York is the crossroads
of the world. But if you ask anyone in LA who’s experienced
Troy Thompson’s “inspirational” cuisine, they
just may argue it’s Jer-ne. After traveling, studying and
working in various countries such as Korea and Japan, Thompson finally
settled in LA, where he helped launch Jer-ne. Taking inspiration
from German, Japanese, and American chefs, Thompson’s dishes
unite an assortment of ingredients and culinary styles. Thompson’s
highly creative new world cuisine takes thinking “outside
the (bento) box” to a whole new level.
Maine Lobster Shabu Shabu*
Chef Troy N. Thompson of Jer-ne at the Ritz-Carlton - Marina
del Rey, CA
Adapted by StarChefs
- 1½ pounds live Maine lobster
- 1 quart water
- ¾ ounce dried shiitake mushrooms, used to flavor the
- 1 cup light soy sauce
- ½ medium onion, sliced
- ½ bunch chrysanthemum leaves**
- 3 romaine lettuce hearts with leaves
- 5 fresh shiitake mushrooms
- ½ bunch green onions, chopped
- 5 thin asparagus spears
- 12 ounces shiratake noodles, cooked**
For the lobster:
Blanch whole lobster in boiling water for 5 seconds. Remove from
water and briefly place in ice bath. Remove tail meat from shell
and slice thinly. Refrigerate, covered in plastic wrap. Reserve
lobster head for shabu shabu.
Separate claws and return to boiling water for
three minutes. Remove from water and place in ice bath. Remove claw
meat from shells and refrigerate, covered in plastic wrap.
For shabu shabu:
Boil water and add the dried shiitake mushrooms. Simmer for 10 minutes.
Add the soy sauce, lobster head and onion. Simmer.
Arrange the sliced tail meat, claw meat, mushrooms, chrysanthemum
leaves, romaine leaves, green onions and asparagus in a bento box
or on a small serving plate. Place noodles in a separate small bowl
Using chopsticks in a style similar to fondue, dip lobster and vegetables
into shabu shabu.
* Shabu shabu is a pot of boiling water used
to cook food tableside. Paper-thin slices of meat are cooked by
dipping them into a pot of simmering kombu (kelp) broth for
a few seconds.
**Can be found at Asian markets