Chef John's Menu of the Month April 2010

 

Lobster & prawn cocktail with micro cress 

   
Chefs note
Hello foodies,
Seeing as lent is over and we have all been well behaved... we can indulge in a bit of dairy again.

This is one of my favourites... reminds me of spring back in England, when we used to go on Easter holidays down to Bournemouth.

Prawn cocktail with Sirloin Steak to follow....  that was a winner.
Cook with passion and enjoy yourself!

Bon appétit!
            
Ingredients    

• 60    gm    lobster        
• 80    gm    prawns        
• 50    gm    Mesclun salad        
• 30    gm    chilli threads    
• 10    gm    micro cress        
• 20    ml    Marie rose sauce        
• 10    ml    yoghurt        
• 2    gm    Avruga caviar        
• 5    ml    balsamic reduction        
• seasoning    

    
Method                

• Mix the lobster & prawn with the Marie rose in a bowl                    
• Place in a ring in centre of plate                    
• Cover with a little yoghurt & remove ring                    
• Mix the lettuce with dressing & place on either side of lobster                
• Garnish with caviar & chilli threads.                    
• Sprinkle with micro cress                    

                    
                    
John Kouphou
Chef De Cuisine
Columbia Steak House