INGREDIENTS
2 lobster tails, blanched for three minutes, removed from shells and cut into ½ inch pieces
½ cup king crab legs, meat cleaned and chopped into ½ inch pieces
8 gulf shrimp, shells removed, partially cooked and quartered
½ cup of squid, blanched for three minutes, tubes and tentacles sliced
½ cup Nantucket Bay scallops
¼ cup fresh lime juice
⅛ cup fresh lemon juice
2 jalapenos, finely diced
½ red onion, finely diced
½ fennel bulb, finely diced
1 red pepper, deseeded, flesh only, finely diced
1 yellow pepper, deseeded, flesh only, finely diced
¼ cup fresh chives, finely chopped
¼ cup cilantro, chiffonaded
¼ cup extra virgin olive oil
1 tablespoon Tabasco
Maldon salt to taste
¼ cup dehydrated sweet corn
1 stem of micro Thai basil
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PREP TIME: 40 minutes
COOK TIME: 5 minutes
Fill a large mixing bowl with ice. Place a smaller stainless steel mixing bowl over the ice to chill. Place lobster, king crab, shrimp and squid in the mixing bowl. In a separate mixing bowl, combine the lime juice and lemon juice. Add the scallops. Place the bowl with the citrus juices and scallops in the refrigerator to chill.
In the bowl over ice, add the jalapenos, red onion, fennel, red pepper and yellow pepper to the lobster, crab and shrimp mixture. Let stand for 10 minutes. Then, remove the bowl of scallops from the refrigerator and combine into the bowl over ice. Stir with a spoon. Add olive oil, Tabasco, Maldon salt and finish with the chives and cilantro.
Divide the seafood salad into four stemless wine glasses. Serve them over bowls of crushed ice. Garnish with the dried sweet corn and one sprig of micro Thai basil. |
