Recipes for Final Project pt.3

Another cold dish and hot dish for this Friday.

Lobster and Melon Ball Salad


This one is a bit off the beaten path.  I wanted to do lobster but drop the cost of the dish down and make it visually stunning


3ea       Live Lobsters, broken down to torsos, claws and tails
1lb       Mirepoix, small dice
15ea    Cantaloupe Balls
15ea    Honeydew  Balls
6ea      Limes, Juiced
2ea      Grapefruit, Juiced
5tbs    Water
1tsp    Tomato Paste
3tbs    Lemon Juice
5tsp    Powdered Gelatin


Basil Chiffonade to Garnish




-combine the 3 lobster torsos and the mirepoix to make a lobster stock
-steam the tails and claws until cooked through and set aside to chill
-marinate the melon balls in the lime and grapefruit juice until flavorful
-combine 1 and 2/3c of the lobster stock, the water, the tomato paste, the lemon juice and the gelatin
-place 3ea of each type of melon ball into a ring mold and pour the gelatin around them 2/3rds of the way, chill until set
-remove the shells from the claws and tails and slice the tails into 1/2in rounds
-place one of the cooked claws and a half of a tail onto each salad
-garnish with basil