Ibérico Carpaccio
Scottish Langoustine Tails, Crustacean Mayonnaise, Black Sesame Seed Praline, Caviar, Chives
Chef Daniela Romero of Bazaar Mar by José Andrés | Las Vegas, NV
Adapted by StarChefs | April 2026 | Photo: Heather Jacquart
INGREDIENTS
Black Sesame Praline:
4 cups toasted black sesame seeds
1 ounce grapeseed oil
Kosher salt
Crustacean Oil:
Yield: 1½ liters
1½ liters safflower oil
700 grams crustacean shells
5 grams coriander seeds
5 grams fennel seeds
10 whole black peppercorns
1 stick cinnamon
5 grams smoked paprika
2 tarragon leaves
Lemon peel
Crustacean Mayonnaise:
2 cloves garlic, confit
1 egg
2 grams kosher salt
5 drops hot sauce
Ibérico Carpaccio:
Yield: 1 serving
3 ounces ibérico de bellota presa
Kosher salt
Neutral oil
Langoustine Tails:
Yield: 1 serving
2 Scottish langoustine tails, cleaned
Kosher salt
To Assemble and Serve:
Yield: 1 serving
2 grams rendered ibérico fat
Ground black pepper
Extra virgin olive oil
Flaky salt
14 grams caviar
2 grams chives
METHOD
For the Black Sesame Seed Praline:
In a Vitamix Commercial blender, combine sesame seeds and oil. Blend on high speed until mixture is fully emulsified and desired consistency is achieved. Pass through a chinois. Season with salt. Transfer to an airtight container and refrigerate.
For the Crustacean Oil:
Heat the water bath of an immersion circulator to 175°F. In a sauté pan over medium-high flame, heat 3 ounces oil. Add shells and cook until aromatic and caramelized. Add coriander, fennel, peppercorns, and cinnamon. Toast until fragrant. Add remaining oil, stirring to scrape bottom of pan. Remove from heat and stir in remaining ingredients. Transfer mixture to vacuum bag. Seal and cook sous vide 24 hours. The next day, transfer to a nonreactive container and let cool. Once cooled, bottle and reserve.
For the Crustacean Mayonnaise:
In a small mixing bowl, combine all ingredients and 250 milliliters Crustacean Oil. Using a Vitamix Commercial immersion blender, purée mixture until smooth and fully emulsified. Transfer to an airtight container and refrigerate.
For the Ibérico Carpaccio:
On a clean work surface, season ibérico with salt. Set aside. In a sauté pan over medium-high flame, heat oil. Add ibérico and sear on both sides. Let cool.
For the Langoustine Tails:
Prepare and heat a grill to high heat. On a clean work surface, season langoustine with salt and Crustacean Oil. Skewer tails and evenly sear on both sides to warm through. Let cool.
To Assemble and Serve:
Brush serving plate with ibérico fat. Season with black pepper. Top with Ibérico Carpaccio. Season with olive oil and flaky salt. Place Langoustine Tails over top, facing opposite directions. Dot plate with 4 grams Crustacean Mayonnaise and drizzle with 4 grams Black Sesame Seed Praline. Finish with caviar and chives.
