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The whole idea of intense pure flavour in floating lightly on the dish as an evanescent foam appeals to me, it is so appropriate for our sultry Caribbean weather.
This is a lobster and mango salad presentation: whole Maine lobster tails poached lightly in coconut milk, shallots, fennel, celery, ginger and dry vermouth. I eased each fat tail out of its shell, cooled them and sliced them into medallions for the salad. Then I returned the shells to the poaching liquid and continued the stockmaking till the liquid could absorb no more flavour.
The base is the lobster stock from the shells, infused with fresh ginger. I reduced that to half the volume and added some creamy coconut milk and the barest hint of lime. It is as pale as foam on the sea without the addition of saffron threads or tomato!
The first treatment I tried: no stabiliser, just 250 mls of reduction in the ISI whip charged with one nitrous oxide capsule.
The dense mousse-like texture degraded quickly into a more open foam as we served it, as seen below.
For my second try, I used the same base but this time I whirred 1/2 teaspoon of lecithin granules with 250 mls of the base using an stick immersion blender in place of the ISI whip.
The foam that collected on the surface was light, with large frothy open bubbles that remained stable for presentation. I did notice that halfway through consumption, the foam had begun to dissolve back into liquid at the bottom of the martini glasses.
Salade d'homard et sa ècume
This time, I presented the Maine lobster tails as retro-kitsch 1970s avocado cocktail salad.
I may try next time to thicken the reduction a little with a liaision to see if the yolks and cream might give a little more protein structure, and compare that to thickening with a standard roux.
I am having so much fun playing around with this! Next stop—xanthan gum...
