Lobster Tail Ceviche with Creme Fresh, Langoustine Broth, Lemon infused Olive oil, Siberian Caviar, Lemon and salt Macerated Cucumbers
Curious about thoughts on the split broth and oil. It tasted really good but some bites got a lil soupy.
by MajorEPro
5 Comments
Burn_n_Turn
Split broth is fine and I appreciate your choice of garnish (celery leaves especially). If you want a more dramatic effect from the sauce consider a different colored oil. If you found it too soupy reduce the volume or slightly thicken.
GiantCopperMonkey
THIS IS GORGEOUS!!! The crescent is perfectly shaped the caramel color of the sauce brightens the other colors, and the flavors sound like they would melt your brain. Nice execution.
Puzzleheaded_Try8890
The split broth is passable because the damn dish is so pretty. great job. Question for anyone reading, would adding an emulsifier (very little) stop this from happening to the broth without making it shitty?
awesometown3000
I’d do away with the split broth or the oil in order to add some “visual purity” to the dish. The broth is fighting the ceviche and it feels like any liquid / broth / whatever should be as clear as possible. You want a strong visual juxtaposition here to really take the dish up a level of refinement.
Ok-Needleworker-5657
This is beautiful but I think there’s way too much oil in the broth. It looks like braising liquid instead of intentionally “dotted”? (not sure what the word is for adding oil for visual effect). How did you do the lobster? Was it cooked by acidity like a traditional ceviche or another method?
5 Comments
Split broth is fine and I appreciate your choice of garnish (celery leaves especially). If you want a more dramatic effect from the sauce consider a different colored oil. If you found it too soupy reduce the volume or slightly thicken.
THIS IS GORGEOUS!!! The crescent is perfectly shaped the caramel color of the sauce brightens the other colors, and the flavors sound like they would melt your brain. Nice execution.
The split broth is passable because the damn dish is so pretty. great job. Question for anyone reading, would adding an emulsifier (very little) stop this from happening to the broth without making it shitty?
I’d do away with the split broth or the oil in order to add some “visual purity” to the dish. The broth is fighting the ceviche and it feels like any liquid / broth / whatever should be as clear as possible. You want a strong visual juxtaposition here to really take the dish up a level of refinement.
This is beautiful but I think there’s way too much oil in the broth. It looks like braising liquid instead of intentionally “dotted”? (not sure what the word is for adding oil for visual effect). How did you do the lobster? Was it cooked by acidity like a traditional ceviche or another method?