Sweet Corn Ravioli
Sweet corn ravioli with Maitake clusters and Lobster escabeche
1 pack frozen DR Delicacy sweet corn and caramelized onions raviolis
1 jar DR Delicacy clarified truffle butter
2 pack DR Delicacy fresh maitake mushrooms
1 lb DR Delicacy raw lobster meat
2 tbsp heavy cream
16 oz dashi or any kind of clear stock
Escabeche pickling liquid
8oz rice vinegar or apple cider vinegar
1 tsp coriander seed
1tsp fennel seed
2oz fresh mint
1 whole carrot finely chiffonade
4 whole breakfast radishes finely chiffonade
1oz lime juice
1tbsp fish sauce
Place raviolis in boiling pot of water until they float. In a sauce pan heat up truffle butter until it starts to brown at which point add raviolis and cook together for a few seconds, add cream and emulsify.
Poach lobster in dashi or stock of choice for 3 mins then place in safe tray and refrigerate to chill. do Not cook longer since we will cook again in pickling stage.
First part of pickling, add all ingredients and bring to a boil or until sugar and salt dissolve.
Second part of pickling, pour hot liquid over crispy carrots and radishes and chilled lobster then cover immediately and chill. This technique pickles and ferments the product as it chills to give it a very crunchy but intense pickling flavor.
Part three: once cold, strain then mix with part three ingredients and serve.