Chef David Gilbert of Luqa – Dallas, TX
Yield: 2 Servings
Guava-Vanilla Dressing:
250 grams guava puree
1 vanilla beans, split and skinned
1-1/2 lemon, juiced
1/2 pint water
Citrus Aioli:
1/2 gallon fresh mayonnaise
2 oranges, juiced and microplaned
3 lemons, juiced and microplaned
2 limes, juiced and microplaned
4 shallots, finely diced
Salt and pepper, to taste
Lobster Roulade:
1 ounce jicama, sliced and drained of moisture
6 ounces lobster, chopped
1/2 teaspoon lemon vinaigrette
4 Tablespoons guava-vanilla dressing
1 teaspoon Citrus Aioli
1/2 ounce micro greens
For the Guava-Vanilla Dressing:
Combine all ingredients and lightly simmer, then cool down and strain.
Citrus Aioli:
In a mixer, combine the mayonnaise with the citrus zest, juice, and shallots.
For the Lobster Roulade:
Shingle the jicama in 3-1/2 inch ring mold. Mix lobster meat with citrus aioli, season, and place inside of shingled jicama. Pick up lobster salad with a spatula, gently remove the ring mold, and drizzle the top with guava-vanilla dressing. In a separate mixing bowl mix lemon vinaigrette and micro greens, then garnish the lobster salad. Drizzle plate with guava-vanilla dressing.
Wine Pairing: