RONNY EMBORG

Lobster & Rose

STARTER

8 PERS
timing

75 MIN
preparation time

20 MIN
Cooking time

55 MIN

INGREDIENTS

CREAM CHEESE MAYO
50g cream cheese
50g mayonnaise

PICKLED ROSE PETALS
8g rose petals
65g champagne vinegar
25g white vinegar

ROSE SALT
5g rose petals
45g Kosher salt

LOBSTER SALAD
100g lobster
30g cream cheese mayo
1g salt
6g pickled rose petals

ROSE ASSEMBLY
8 roses with stems attached

RECIPE DEVELOPMENT

1. COOK BEETS
Cover a large red beet with water and simmer until tender. Peel and discard the skin. Slice thinly and punch out the slices into 2cm rounds. Save for plating.

2. COOK LOBSTER
Break the lobster tails and claws off the body. Cook in boiling water – 6 mins for the large claws, 5 mins for the small claws, 2 mins for the tails. Shock in ice water and remove the meat from the shell. Chop up the meat for the salad.

3. PICKLED ROSE PETALS
In a mixing bowl, pour the vinegar over the rose petals. Mix on low speed for 20 secs to break up the petals. Let petals steep in vinegar for 20 mins. Strain out the petals and save them for the filling. Put the vinegar in a spray bottle.

4. CREAM CHEESE MAYO
Blend cream cheese and mayo in a food processor until smooth.

5. ROSE SALT
Blend rose petals and salt together on low speed in a mixer until the salt turns pink. Pass through a strainer or tamis and discard the petals. Save the salt for plating.

6. LOBSTER SALAD
Mix the lobster, cream cheese mayo, salt, and pickled rose petals together and place in a piping bag.

FINISHING & SERVING INSTRUCTIONS
To assemble the rose, pick the centre petals out of the roses and cut the stem to the desired length. Pipe the lobster salad into the centre of each rose. Arrange the beet slices on top to look like rose petals. Season with rose salt and rose vinegar and serve immediately.