Mango-Lobster Salad with Saffron Foam
Ingredients
- 1 teaspoon(s) sugar
- 1/4 cup(s) white wine
- 1/2 cup(s) vegetable stock
- 2 teaspoons vermouth
- 2 cups heavy cream, divided
- 4-6 saffron stigmas (or 1 t. saffron powder)
- 1 fresh mango
- claw meat from two cooked Maine lobsters
- 1 tablespoon(s) fresh lemon juice
- 1 tablespoon(s) honey
- 1/4 cup(s) chopped tarragon or basil
- 2 tablespoons sunflower micro-greens
- 1 tablespoon(s) herb-infused oil
Instructions
- Bring sugar, white wine, vegetable stock and vermouth to a boil and reduce by half.
- Add 1 cup of heavy cream and saffron and gently steep on medium-low heat until the mixture is fragrant and a dull yellow.
- Strain out the stigmas and pour into a stainless-steel whipper charged with 1 cartridge (or whip by hand) and refrigerate.
- Cube the mango and chop the cooked lobster into comparable-size chunks.
- Combine the mango, lobster, remaining cup of cream, lemon juice, honey and herbs in a bowl and gently mix until coated.
- Refrigerate for 30 to 45 minutes.
- Plate the salad by hand or with a mold, top with sunflower micro-greens and garnish with saffron foam and herb-oil bubbles for an extra kick of flavor.
Notes
Photography by Nathan Beels
