Lobster Two Ways

[ironchef]

Lobster Cake with Takana and Bacon Remoulade, Poached Lobster Claw with Wasabi Tobiko and Yuzu Vinaigrette (Vinaigrette not shown...goes on greens)

 

[Claire]

I'm glad I'm not the only one who takes all advantage of every drop of lobster when I am lucky enough to have one. I got a "LobsterGram" last year, and make three meals of it!!

 

[amber]

Did you make this dish yourself Ironchef?

 

[ironchef]

Did you make this dish yourself Ironchef?

Yeah. All of the pics I post are of specials that I've made for a particular evening.

 

[mudbug]

you gotta keep educmacating me, ironchef - what the heck is takana?

 

[ironchef]

Takana is a Japanese pickled Green Mustard Cabbage. It's different from other pickled Japanese items which are usually called "tsukemono". But there's also different names for pickled items depending on the length of the pickling time, pickling spice, etc.

 

[amber]

Your very talented. The presentation is impressive too. Can you be my personal chef?

 

[luvs]

that lobster dish sounds lovely, ironchef!

 

[Crash]

Awsome looking dish IC. Nice serving plate too.

 

[ironchef]

Thanks all.

I don't know if I could ever be a personal chef. It would have to be for someone adverturous and willing to eat anything and everything.

 

[mudbug]

It's a dilemma, ironchef. Do you do what your clients want you to do (mac and cheese) or what you want to do?

I've always wondered this about architects - do they design the (to the architect) ugly building their clients want or something mo' bettah?