Tempura-fried Lobster and Avocado with Pickled Corn
- 1 ea. Boston Bibb Lettuce, 16 leaves, washed
- 12 oz. Lobster Meat, knuckle and claw, cut into 48 pieces
- 1 ea. Avocado, halved, cored, flesh only, cubed into 32 pieces
- 1 cup Pickled Corn
- 1/2 ea. Red Onion, peeled, thinly sliced
- 1/2 oz. Fresh Ginger, peeled, fine julienne
- 2 ea. Orange, segments only (Blood Orange preferred)
- 1 ea. Red Finger Chili, thinly sliced, 2 slices per cup
- 2 tbsp. Chives, finely minced
- 2 cups Tempura Batter
- 1 cup Aji Amarillo Sauce (prepared)
- 1 cup Yellow Corn, husked, kernels only
- 1/3 cup Vinegar
- 2/3 cup Sugar
- 1 cup Water
- Place Corn kernels in a small, stainless steel bowl.
- In a small sauce pot, add Vinegar, Sugar and Water.
- Bring the mixture to a boil.
- Pour pickling liquid over Corn. Allow liquid to cool.
- Refrigerate for 2-3 hours or overnight before use.
- 1 ea. Egg
- 1 cup Sparkling Water, iced
- 1 cup All-purpose flour, sifted
- In a medium stainless steel bowl, combine the Egg, Water and Flour.
- Whisk thoroughly and refrigerate.
- Allow batter to rest for 30 minutes before use.
- Adjust consistency with water as needed.
Aji Amarillo Sauce
- 1-1/2 cup Greek Yogurt
- 2 tsp. Yuzu Juice
- 2 tbsp. Aji Amarillo Paste (substitute Sriracha Sauce)
- Salt, to taste
- In a medium stainless steel bowl, add the Yogurt, Yuzu and Aji Amarillo paste.
- Mix thoroughly until a smooth mixture is formed. Adjust seasoning with Salt as needed.
- 1/2 oz. Micro Cilantro
- 1 oz. Aji Amarillo Sauce (prepared)
- 1 tsp. Togarashi Spice
- Paint a thin layer of Aji Amarillo sauce onto plate.
- Top painted plate with Togarashi Spice to accent, reserve to the side.
- Pre-heat fryer to 300 degrees.
- Coat the Lobster and Avocado with Tempura batter, deep fry until golden brown and crispy.
- In a stainless-steel mixing bowl, add the crispy Lobster and Avocado, Corn, Onions, Ginger, Chilis, Chives and prepared Aji Amarillo sauce. Mix until coated well.
- Divide mixture evenly into 16 Lettuce cups. Top each cup with 1 Orange segment.
- Garnish filled cups with Micro Cilantro.
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