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Fotografía Chef Signature Chef

METHOD
 
LOBSTER
  1. Chop the cooked lobster to a small dice and marinate with mint and lemongrass mayo.

LEMON GRASS MAYO

  1. Blend ingredients.
  2. Chill to taste.

BABY CARROTS

  1. Toss together.
  2. To roast at 400 °F.
TO SERVE 
  1. Arrange all ingredients on the plate. 
  2. To add sprouts, grated egg yolk and...

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METHOD
 
LOBSTER
  1. Chop the cooked lobster to a small dice and marinate with mint and lemongrass mayo.

LEMON GRASS MAYO

  1. Blend ingredients.
  2. Chill to taste.

BABY CARROTS

  1. Toss together.
  2. To roast at 400 °F.
TO SERVE 
  1. Arrange all ingredients on the plate. 
  2. To add sprouts, grated egg yolk and flatbread. 
 
 

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Ingredients 4 persons
  • INGREDIENTS
  • 300 g lobster meat
  • 2 bunches baby carrots
  • 1 stalk rhubarb
  • 2 boiled egg yolk
  • 200 ml lemongrass
  • mayonnaise
  • 12 snow peas (grilled)
  • 100 g arugula sprouts
  • 4 portions flat bread
  • 100 ml carrot jam
  • 8 sprigs of mint
  • 20 sprigs mustard sprouts
  • LEMON GRASS MAYO
  • 1/2 cup lemongrass
  • 1/2 clove garlic
  • 1 lemon peel
  • 1 medium shallot
  • 1/4 lemon juice
  • 1/8 cup ginger
  • 1/4 cup mayonnaise
  • BABY CARROTS
  • 1/2 cup onion
  • 1/8 cup garlic
  • 1/2 cup butter
  • 1/4cup olive oil
  • Pinch of fennel seeds.
Recipes. The Cook & Chef Institute