Recipe for Arabian Sea Lobster

Ingredients: 1 Lobster-marinated with salt, pepper and lime juiceOil to shallow fryFor the cannelloni1 pasta sheet3 tbsp lobster meat paste(lobster meat ground and then mixed with spices herbs, cream and egg white)For the Spinach Risotto1/4 cup blanched spinach1/4 cup short grain rice, pre-cooked2 tsp chopped garlic1 tbsp chopped shallots1 tbsp fresh cream1 tbsp grated parmesan cheeseSalt to tasteFor the Vegetables1 leaf bok choy, blanched4-5 yellow squash1 cherry tomato1 tsp chopped garlicSalt to tasteOil to shallow fryFor the Sauce1/2 cup fish stock1 tbsp shallots1/2 tsp fresh thyme, chopped1 tbsp fresh cream1 tbsp oilSalt to taste

Heat oil in a pan and pan sear the lobster. Keep aside.To prepare cannelloni, spread the lobster meat paste on the pasta sheet. Roll the sheet in a foil paper and poach it for 10 to 12 minutes.To prepare spinach risotto, heat oil in a pan and saut?arlic and shallots. Add spinach and cook for few minutes. Now add rice and mix well. Finally add salt, cream and parmesan cheese. Cook for few minutes and keep aside.To prepare the vegetables, heat oil in a pan and saut?arlic. Add bok choy and salt. Now add squash and the cherry tomato and keep aside.To prepare the sauce, heat oil in a pan and saut?hallots. Add thymes and the fish stock. Finally add salt and fresh cream and keep aside.PresentationKeep the spinach risotto in the center of a dish and place the lobster on top. Now pour a tbsp of the sauce over the lobster.Arrange the vegetables around the risotto. Place the cannelloni on the dish and serve.

Recipe By: Chef Hemant Oberoi (Continental)

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