Special Occasions

INGREDIENTS

• 4 raw OCI Lobster tails
• 1 leek
• 34 fluid ounces water
• Salt
• 1 cup vinegar
• ½ cup water
• ½ cup white sugar
• 1/4 teaspoon pickling spice
• ½ red onion, julienne cut
• ½ green mango, julienne cut
• 1/3 cup cilantro, chopped
• 2 tablespoon chives, chopped
• 1/3 cup parsley, chopped
• ½ garlic clove, minced
• ½ tablespoon lemon zest
• ½ tablespoon lemon juice
• 1 teaspoon red wine vinegar
• 2 tablespoon olive oil
• Salt
• 4 slices of pancetta
• Micro greens for garnish

METHOD

Remove lobster tails from package. Cut tail in half and remove from shell. Clean vein from the center of each tail.

Bring water to a boil, meanwhile cut leeks. Blanch the leeks for 30 seconds and shock in an ice bath. Remove from ice bath and scrape the film between the layers of the leek. Season with salt and white pepper

Heat the vinegar, water, sugar, and pickling spice until the sugar dissolves. Divide the mixture into 2 and pour it over the julienne onions and mango [make sure to keep separate]. Chill for 2 hours

Salsa Verde: add all ingredients into a food processor except the olive oil. Process until smooth, and then gradually add the olive oil to create an emulsion.

Place pancetta on a sheet pan lined with a silpat. Top with another silpat and bake at 350 for approximately 10 minutes, or until crisp.

Lay prepared leek flat onto plastic wrap, place the lobster tail on top and roll tightly into a tube shape. Tie off the ends and poach for 3 minutes, shock in an ice bath. Remove from plastic wrap. Cut roll into 3 pieces. Serve roll chilled.

SERVINGS: 4