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Lobster Tail Sashimi • Curry Oil • Soy Syrup


Chef Makoto Ono,
Gluttons Bistro

A luxuriously textured dish, the sweet soy mingles with a mild,
clean curry flavour that lingers on the palate. The beet microgreens
add the occasional earthy hit.

2 fresh, live lobsters

Curry Oil
4 tsp curry powder
1/2 cup canola oil
pinch of salt

Soy Syrup
2 Tbsp Belazu balsamic vinegar
2 Tbsp plus 2 tsp Kikkoman soy sauce

1. In a large pot bring 4L cold, salted water to a boil. Lay lobster on flat surface with head towards you. Remove tails with a sharp, twisting movement. Blanche tails  for 30 seconds in boiling water. Remove and place in ice bath. Cool. Drain tails and wrap in towel.
2. On a flat surface, gently lean on tail to crack the shell. Remove the shell using the towel. Slice meat into 1/4” slices. Chill until ready to serve.

Curry Oil
1. In a non-stick pan, toast curry powder until fragrant. In a blender, combine ingredients. Blend 30 seconds. Store in a jar for 24 hours to allow the powder to settle. Use only the clear portion of the oil.

Soy Syrup
1. In a frying pan, combine ingredients. Over low heat, reduce by half, or until a syrupy consistency is achieved.

1. Drizzle soy syrup on plate. Place sashimi slices over top. Drizzle with curry oil. Garnish with Bull’s Blood micro beet greens.

Yield 4 servings

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