Tuna Lobster Roll with Curry Granite |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
6 ounces sushi quality tuna, thinly sliced |
flesh from 2 cooked lobsters, chopped |
2 sprigs cilantro |
2 tablespoons diced tomatoes |
2 tablespoons roasted and chopped mushrooms |
1 tablespoon sour cream |
2 limes, juiced |
2 sprigs mint, chopped |
1/2 teaspoon wasabi |
1/2 tablespoon sesame oil |
2 tablespoons olive oil |
2 limes, juiced |
2 tablespoons soy sauce |
2 tablespoons red curry paste |
1 piece lemon grass |
1 -inch piece ginger |
2 squeezed limes |
2 cups chicken stock |
2 cups apple juice |
2 cups coconut milk |
1 tablespoon olive oil |
Directions:
1. Gently pound the tuna slices into 2-inch by 6-inch pieces. Place on plastic wrap. Toss the remaining ingredients in a bowl.
2. Spread about 4 tablespoons of the lobster mixture to the edges of each piece of tuna. Roll tuna like a sushi roll. Slice roll into pieces 2-inch thick. Drizzle with soy vinaigrette.
3. Soy Vinaigrette:
4. Whisk all ingredients together in a small bowl.
5. Curry Granite:
6. In a medium saucepan, toast the curry paste in the olive oil over medium heat for 1 to 3 minutes. Add remaining ingredients. Let simmer for 10 minutes.
7. Strain into a roasting pan and freeze.
8. When frozen, scrape granite with a fork to form ice crystals. Serve.
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