Tuesday, November 23, 2010

Almond Plum Barbecue Lobster Skewer and Corn Miso Soup

This recipe is a very tasty creation!
     I stated that I would post some fancy summer holiday food this week.  This recipe is very Japanese in flavor even with the corn and non traditional lobster dashi broth.  This recipe is my own creation.
     Lobster Preparation:  Split a 5 ounce lobster tail lenngthwise. 
     Remove the meat meat for the shell.  (Reserve the lobster tail shell for the dashi broth later in this recipe.) 
     Cut the lobster meat into small 1/2" chunks. 
     Spear the lobster chunks on a 5 to 6 inch long bamboo skewer. 
     Sprinkle the lobster skewer with a pinch of sea salt and set it aside.
     Almond Plum Barbecue Sauce:  Place 1 teaspoon of minced ginger into a small sauce pot. 
     Add 1 clove of minced garlic.
     Add 1 minced ripe black plum. 
     Add 1 tablespoon of sugar.
     Add 1 pinch of sea salt.
     Add 2 teaspoons of Korean Red Serrano Chile Sauce.
     Add 1/2 tablespoon of finely chopped almond.
     Add 1 pinch of five spice powder.
     Add a small splash of rice vinegar.
     Add 1 pinch of white pepper.
     Add a few drops of sesame oil.
     Add a generous splash of Japanese plum wine.
     Place the sauce pot over medium heat.
     Reduce the sauce ingredients slowly, till a thin barbecue glaze sauce is formed. 
     Set the BBQ sauce aside.
     Lobster Dashi Broth Recipe:  Boil enough water for a large bowl of soup over high heat in a sauce pot. 
     Add the reserved lobster tail shell.
     Add a 2 inch long section of corn on the cob.  (The corn on the cob will be used as a pedestal to set the lobster skewer upon later in the recipe.  The corn on the cob piece has to be cut so it will be taller than the miso soup in the serving bowl.)
     Add a small handful of chopped seaweed.
     Add a few drops of sesame oil and a few drops of soy sauce to the dashi broth.
     Add 1 tablespoon of fresh corn kernels.
     Boil the broth for 10 minutes.
     Reduce the temperature to low heat.
     Keep the dashi broth warm, till later in the recipe.
     Almond Plum Barbecue Lobster Skewer Recipe:  Place the lobster skewer on a broiler pan.
     Spoon some of the almond plum barbecue sauce over the lobster skewer.
     Place the skewer under a broiler.  (The lobster cooks very quickly!) 
     Flip the lobster skewer over and spoon more of the almond plum barbecue sauce over the lobster. 
     Broil the lobster skewer, till the meat is fully cooked and the almond plum barbecue sauce is glazed on the lobster meat. 
     Remove the skewer from the broiler and set it aside.     
     Corn Miso Soup Recipe:  Remove the corn on the cob section from the dashi broth and set it aside.
     Remove and discard the lobster tail shell from the dashi broth.
     Stir 1 tablespoon of miso paste into the dashi broth.  (For this recipe, retain the kelp and corn kernels in the miso soup.)
     Assembly:  Set the piece of corn on the cob upright in the middle of the soup bowl.
     Pour the miso soup around the corn on the cob in the bowl.
     Sprinkle a little bit of very thin sliced green onion on the miso soup.
     Balance the almond plum barbecue lobster skewer on top of the upright corn on the cob.
     This is a fancy way of serving great summer flavors in a very elegant lobster dashi miso soup with corn!  You can fancy up the presentation with some micro sprouts if you wish to.  The almond plum barbecue sauce is tangy, plum fruity and nutty.  The barbecue sauce has a very intriguing taste!  It is fun eating a BBQ lobster skewer, sipping on miso soup and eating the corn on the cob with fingers!  Hey, it is summertime!  Food should be fun and flavorful like this wonderful recipe.  This recipe was a spur of the moment creation of mine.  Japanese BBQ miso soup for summer!  Yum! ... Shawna

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