Last week, we caught up with the friendly Chef Rafael Gil, Director of Culinary at Keraton at the Plaza, a Luxury Collection Hotel, in Jakarta. During the chat, of course we didn’t forget to ask the chef to share a special recipe for our readers, and he gave us one of his signature dishes: Cucumber Lobster Roll. This exquisite dish is made of lobster and Japanese cucumber served on top of creamy bisque sauce. For a beautiful presentation, add ornaments such as roe, caviar, flowers, and mango dices. Have fun trying out the recipe!
Cucumber Lobster Roll
For the lobster stuffing
- 2 units of lobster of 500g
- 1 tbsp of cream cheese
- Shallots brunoise
- Capers chopped
- Cornichons brunoise
- Boil the lobster for 7 minutes at 100°C. Afterwards, cool it in iced water.
- Separate the lobsters’ heads from their bodies and remove the brains from the heads. Keep the heads for the lobster sauce.
- Remove the lobster meat from the body.
- Cut the meat into small pieces and mix it with the shallots, capers, cornichons, chives, and cream cheese.
For the bisque sauce
- 2 units lobster heads
- 100g purple onions
- 42g carrots
- 6g of minced garlic
- 2 units of saffron strands
- 53g grated tomato
- 400ml of water
- Cut and sifted lobster brains
- Cut the vegetables.
- Pan-fry the lobster heads in a flat pot with olive oil until they turn a golden or brown colour.
- After this, sauté the vegetables.
- Add the saffron and stir.
- Add the tomato and cook for 10 minutes.
- Add the brains, the water and cook for 20 minutes after boiled.
- Remove from the fire and strain.
- Keep in the fridge.
For the cucumber:
1 unit of Japanese cucumber
- Wash and dry cucumber. Using a vegetable peeler, slice into really thin strips (thinner cucumbers work best).
- Spread a thin layer of lobster filling and roll up.
For the plating
- Trout roe
- Sturgeon caviar
- Sesame oil
- Herbs or flowers
- Mango dices
- Put the sauce on the plate.
- Add the cucumber roll.
- Add the toppings: roe, caviar and flowers.
- Decorate the plate with flowers and mango dices.
- Finalise with sesame oil.