Lobster Tower with Eggplant Slices and a Teriyaki, Olive, Basil and Tomato Sauce (Appetizer) Executive Chef Andrea Coppola - The Beach House, Barbuda Preparation time: 30 mins. Cooking time: 25 mins.
SERVES: 2
Oven temperature: 350ºF (180ºC) Ingredients: Lobster
Ingredients: Teriyaki Olive Tomato Sauce
8 oz (225 g) lobster meat, sliced
Reserved marinade from the eggplant preparation
2 oz (60 g) unstuffed green olives, diced Ingredients: Eggplant Marinade
⁄2 cup (125 ml) teriyaki sauce
1
4 tbsp soy sauce
⁄2 cup (125 ml) extra virgin olive oil
Lobster Tower
with Eggplant Slices and a Teriyaki, Olive, Basil and Tomato Sauce
1
104
4 slices eggplant (aubergine)
4 oz (115 g) tomatoes, diced 8 basil leaves, cut into chiffonade Ingredients: Fillo Circles 2 sheets fillo dough Garnish 1 oz (30 g) leek, julienne Oil for deep frying
Method for Lobster If you are working with a live lobster, plunge it into a large pot of boiling water, and boil for 15 minutes. Remove the lobster and place in a bowl of iced water, to cool rapidly. Remove the shell from the lobster tail and refrigerate the meat until needed. Method for Tower Mix the teriyaki sauce, soy sauce, and olive oil together in a bowl. Add the eggplant slices and let the mixture marinate for 15 minutes. Remove the eggplant from the marinade, and reserve the marinade. Grill the eggplant on a hot grill for approximately 2 minutes each side. Set aside. Put the green olives into the marinade, and add the diced tomatoes and thinly sliced basil leaves. Blend to create a sauce. Unwrap the 2 fillo (pastry) sheets,
Gustave Lorentz Riesling Reserve
place them on a flat surface and cut four, 4 inch circles from each sheet with a wave-edge pastry cutter. Place the fillo circles on a baking tray and brush lightly with water. Cover with another baking tray (do not let this tray touch the fillo circles), and bake in the preheated oven for approximately 4 minutes, or until golden. Deep fry the julienne leek for a few minutes until crisp. Drain on absorbent paper.
Region: Alsace, France Local Supplier: Quin Farara & Co. Ltd. Palate: A crisp, dry, refined and delicately
Assembly
fruity riesling, with an elegant bouquet of
Place 1 tsp of the sauce in the centre of a plate and place one baked fillo circle on the sauce. Place an
mineral and floral
eggplant slice on the fillo circle, top with some lobster slices, and spoon on some sauce. Repeat this process to
notes. Riesling is
add a second layer to the tower, starting again with a fillo circle. Garnish the top of the tower with deep fried leek julienne. Drizzle sauce around plate. Repeat for a second serving.
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acknowledged as one of the finest white varietals in the world.