Apple and Lobster Carpaccio with Mizuna Salad

Ahmed Sleiman, Executive Chef of Four Seasons Hotel Riyadh
Photo by: Penny De Los Santos

Apple and Lobster Carpaccio with Mizuna Salad
SERVES 4

Ingredients for Lobster Carpaccio:
11 oz (320 g) Maine lobster tail
1 small red apple (heirloom), sliced

Ingredients for Black Truffle Vinaigrette:
6 tbsp (90 ml) organic cider vinegar
1 tbsp (15 ml) lemon juice
3 tbsp (45 ml) extra virgin olive oil
1 tsp (5 ml) truffle oil

Ingredients for Lobster Filling:
3 oz (100 g) lobster, boiled and diced
½ small heirloom apple, boiled and diced
2 tbsp (30 ml) chopped basil
1-½ tsp (7 ml) garlic mayonnaise
1-½ tsp (7 ml) Dijon mustard
Salt and pepper to taste

Ingredients for Mizuna Salad:
¼ cup (60 ml) mizuna leaves
2 cups (500 ml) frisée
1 cup (250 ml) yellow endive
8 red currant tomatoes
4 lemon segments
4 grapefruit segments
1 cup (250 ml) chervil
1 tsp (5 ml) Maldon salt

Ingredients for Smashed Potato:
3 oz (100 g) purple potatoes
1 tbsp (15 ml) chopped onion
½ garlic clove, minced
1 tbsp (15 ml) chopped parsley
1 tbsp (15 ml) chopped mint
1 tsp (5 ml) lemon juice
Salt and pepper to taste

Ingredients for Caramelized Hazelnuts:
4 hazelnuts, toasted
40 gm sugar
1 tbsp (15 ml) organic apple juice
1 tbsp (15 ml) water
1-½ tsp (7 ml) corn syrup

Ingredients for Additional Garnishes:
½ cup (125 ml) micro greens
1 red radish, sliced
Edible flowers
½ red apple, sliced
8 g black truffle, sliced thinly
1 cup (250 ml) crispy kunafa threads
4 lobster claws, cooked

Method for assembling:
1. Cook the lobster tails and sliced heirloom apples in a large pot of boiling salted water for 4 minutes, along with sliced heirloom apples.

2. Remove the meat from the shell and place in ice water to cool. Slice thinly and place diagonally across the middle part of each plate (you are creating four composed plates in total), alternating lobster tail slices with slices of poached apple.

3. For the Black Truffle Cider Vinaigrette, combine the apple cider vinegar and lemon juice in a small bowl. Slowly whip in the extra virgin olive oil and truffle oil until a homogenous mixture is formed.

4. Top the sliced lobster and cooked apple with half of the vinaigrette. Garnish with micro greens, sliced red radish, edible flower, red apple and black truffle shavings.

5. In a medium bowl, toss the Mizuna Salad ingredients with the remaining Black Truffle Cider Vinaigrette. Place dressed salad on the side of the aligned lobster and apple slices.

6. Boil the purple potatoes and smash with a fork or masher. In a sautée pan, cook the chopped onion and garlic in extra virgin olive oil until translucent. Add the parsley, mint, lemon juice and mix with the potatoes. Season with salt and pepper.

7. Make the Lobster Filling by mixing the diced lobster meat and diced boiled apple in a medium bowl with chopped basil, garlic mayo, mustard, salt and pepper.

8. In a small mold, assemble the smashed purple potatoes and top with the Lobster Filling. Garnish with kunafa threads and cooked lobster claw.

9. For the Caramelized Hazelnuts, boil the sugar, apple juice, water and glucose until dark golden in colour. Cool for three minutes. Dip hazelnuts in caramel and set aside.

10. Garnish each finished salad with a caramelized hazelnut.

COMMENTS
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COMMENTS
  1. Very delicious, creative, as always Chef Ahmad dishes.

    Comment by Mohamed Almonajed on January 28, 2013 at 8:11 pm

  2. Creativity is the title :)

    Comment by Rasha Annan on January 12, 2013 at 8:32 pm

  3. Simply amazing..

    Comment by Derek Charles on January 12, 2013 at 2:24 pm

  4. I had the opportunity to see this dish being prepared from scratch. Simply amazing.

    Comment by Derek Charles on January 12, 2013 at 2:21 pm

  5. Chef Ahmad, your dishes have never looked better!

    Comment by Cindy Boeckmann on January 10, 2013 at 8:32 am

  6. This sure looks so good ….yummy!

    Comment by rain on January 9, 2013 at 8:45 pm

  7. Very Nice clean work a sure sign of a master Four Seasons Chef.
    Keep up the great work Ahmad.

    Comment by Graham Quayle on January 8, 2013 at 8:18 pm

  8. Looks DELICIOUS ! Definitely gonna try it at home !

    Comment by Nada Atieh on January 8, 2013 at 5:52 am

  9. Wow… beautiful…wonderful… fantastic..bombastic. Best of the best.

    Comment by suharjo on January 7, 2013 at 10:37 pm

  10. Wow … amazing :)

    Comment by Eslam Fouad on January 7, 2013 at 9:00 am

  11. Looking very delicious….Chef Ahmed is creative…..Simply,he is the best.

    Comment by Faouzi on January 7, 2013 at 5:43 am

  12. Best STYLE! Love to Work with Him..We are so proud of your accomplishments and dedicated hard work

    Comment by Hamdi Abdel Gawad on January 6, 2013 at 8:21 pm

  13. THE SPECIALIST: Executive Chef Ahmad Sleiman:

    Best Boss, Best STYLE! Love to Work with Him..
    My boss is awesome – he doesn’t micromanage, he offers me an enormous amount of trust, he’s entertaining, and our working relationship is perfect. He’s the boss, but he values my input on everything. It works out perfectly. On top of that, he’s just all around a great person. He does everything in his power to help, and he values our customers in ways I had only wished a company would value its customers. People before profits, and he still manages to make profits! It’s because when you treat your clients like they matter to you, each one individually, then they keep coming back with a smile. I might not absolutely love the job itself, but I come in every day ready to go because of my boss. He’s been an inspiration to me and helped me balance my life by understanding that even if you can’t help, you can at least let them know you care. Thanks a million, Chef Ahmad – for being the best boss and one of the greatest people I have ever known.

    Please accept my regards & best wishes of success.

    Comment by Hamdi Abdel Gawad on January 6, 2013 at 8:17 pm

  14. Wow this is such amazing dish from great chef as usual.

    Comment by George Nkola on January 6, 2013 at 3:36 pm

  15. These were delicious. I added a bit of black truffle vinaigrette to the Lobster but otherwise followed the recipe. The result was great which was good, because I thought it was quite labour intensive for something that is easy to buy frozen…

    Comment by Ibrahim Abuzarqa on January 6, 2013 at 11:03 am

  16. WOW
    thats a nice recipe!

    Comment by ahmad iraqui on January 5, 2013 at 9:46 pm

  17. nice

    Comment by Huyen on January 5, 2013 at 9:19 pm

  18. Top plate, top food, top chef
    No 1

    Comment by Rudolf Segers on January 5, 2013 at 9:11 pm

  19. Amazing looking dish!

    Comment by nedbell on December 12, 2012 at 9:22 am