Recipe by Jason Voiselle, Executive Chef at Naples National Golf Club, Naples, Florida, USA
Chef Note: Garnish supplied by The Chef’s Garden, Huron, Ohio.
In a small stainless-steel bowl, combine lobster meat with mayonnaise to the desired consistency, mix well and season to taste with salt and white pepper. Reserve in refrigerator for service.
Season the truffle stock and in a blender shear in the Gellan Gum. Transfer to a saucepot and bring to a simmer while stirring continuously, allow to simmer for one minute. Transfer to a container. Allow to cool and set. Transfer to a blender and purée, adjusting consistency and seasoning.
Generously fill cone with lobster salad. Top lobster salad with 1/4 teaspoon Kaluga. Garnish with a Egyptian Starflower and Pea Tendril. Serve immediately.
Freeman Pinot Noir 2017.
~ Dan Ano is the Food and Beverage Manager/Wine Consultant at Naples National and has developed one of the leading wine programs in the private golf club industry.
The Clubhouse at Naples National Golf Club. Image by Evan Schiller.
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