RAFA_2.jpgAll photos courtesy of Keraton at the Plaza

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

Serves: 1 portion
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For the lobster stuffing

Ingredients:

  • 2 units of lobster of 500g
  • 1 tbsp of cream cheese
  • Shallots brunoise
  • Capers chopped
  • Cornichons brunoise
  • Chives

Directions:

  1. Boil the lobster for 7 minutes at 100°C. Afterwards, cool it in iced water.
  2. Separate the lobsters’ heads from their bodies and remove the brains from the heads. Keep the heads for the lobster sauce.
  3. Remove the lobster meat from the body.
  4. Cut the meat into small pieces and mix it with the shallots, capers, cornichons, chives, and cream cheese.
  5. Reserve.

 

For the bisque sauce

Ingredients:

  • 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

Directions:

  1. Cut the vegetables.
  2. Pan-fry the lobster heads in a flat pot with olive oil until they turn a golden or brown colour.
  3. After this, sauté the vegetables.
  4. Add the saffron and stir.
  5. Add the tomato and cook for 10 minutes.
  6. Add the brains, the water and cook for 20 minutes after boiled.
  7. Remove from the fire and strain.
  8. Keep in the fridge.

 

For the cucumber:

Ingredients:

1 unit of Japanese cucumber

Directions:

  1. Wash and dry cucumber. Using a vegetable peeler, slice into really thin strips (thinner cucumbers work best).
  2. Spread a thin layer of lobster filling and roll up.

 

For the plating

Ingredients:

  • Trout roe
  • Sturgeon caviar
  • Sesame oil
  • Herbs or flowers
  • Mango dices

Directions:

  1. Put the sauce on the plate.
  2. Add the cucumber roll.
  3. Add the toppings: roe, caviar and flowers.
  4. Decorate the plate with flowers and mango dices.
  5. Finalise with sesame oil.

 See also: 15 Minutes With Chef Rafael Gil Of Keraton At The Plaza

Tags: chef, dining, culinary, hotel, restaurant, rafael gil, keraton at the plaza, recipe, cucumber lobster roll