LOBSTER CAVIAR TOWER

LOBSTER CAVIAR TOWER image

Yield 4 servings

Number Of Ingredients 11

1 lb fresh picked lobster meat
4 tbsp crème fraiche
8 oz wakame seaweed salad, chopped
123 gram Iranian Ascetra caviar (can be made with any good caviar)
1 medium baking potato
3 tbsp extra virgin olive oil
1 tsp butter
1 tsp lobster roe
¼ cup heavy cream
¼ cup white wine
to taste salt and pepper

Steps:

Preheat oven to 400 degrees. Place a small oven-safe pan on the stove over medium heat with the olive oil. Shred the potato and put just enough in the hot pan to cover the bottom, seasoning with salt and pepper. Brown the potato on the bottom, then turn with a spatula or flip like a pancake, whichever you are more comfortable with. To finish cooking the potato cake, place the pan in the preheated oven. While the potato is cooking, place the crème fraiche in a bowl with the lobster meat and chopped wakame salad. Mix well, seasoning with a bit of salt and pepper. Using a ring mold, place a layer of the lobster meat in the bottom of the ring mold (on the plate on which you are going to serve this dish) and press firmly to keep in place. Place some of the caviar on top of the lobster, and then add another layer of lobster mix. Note that you do not want to go too high but also you need to go high enough to see the layers of lobster mix and caviar. Gently remove the ring mold and set aside. Remove your potato cake from the oven and cut into 4 pieces. Place the pan back on the stove and add the white wine, lobster roe, cream and butter. Reduce this mixture until thick, season with salt and pepper, and spoon gently onto the plate with the lobster tower. Place your potato pancakes around the tower. Serve.