I saw this dish on Andrew Zimmern’s show and thought I wanted to give it a whirl. First stop, Crosby’s Crabs for a lobster. Now, believe it or not, I just happened to have some squid ink in the fridge and everything I needed for the dish. Now, there is one item that will be helpful: a ring mold for a really cool presentation. (Ok, I get a C-on that.) There are quite a few components here and techniques, so you are going to need at least 90 minutes to pull it off. I would take all the shortcuts you can. Boil the lobster, sauté the veggies, use package hollandaise sauce, and don’t forget the couscous with squid ink. I hope you like it. Shoutout to the Fruitful Forest for the mushrooms.
8 ounces lobster meat, cooked and chopped (don’t over cook)
8 ounces couscous
1 teaspoon squid ink
8 tablespoons hollandaise sauce ( packaged is fine)
2 cups asparagus, chopped
4 tablespoons butter
1/2 teaspoon black pepper
1/4 teaspoon salt
2 teaspoons lemon juice
2 teaspoons garlic, minced
Oil for cooking
Heat pan to medium; add three tablespoons of cooking oil and mushrooms; cook stirring occasionally for 8 minutes. The edges should be slightly brown. Season with salt and pepper.
In a pan on medium heat, add 2 tablespoons of oil and asparagus; cook for 5 minutes stirring occasionally. Add garlic and stir. Turn to low and cover to keep warm. Season with salt and pepper.
Bring 1 1/2 cups water to a boil; add squid ink and couscous, stir, and cover for 10 minutes.
In a skillet on medium, add butter and melt. Add chopped lobster. Cook until warm. Add lemon juice.
Cook hollandaise to package direction.
Assembly to serve:
1/2” layer of mushrooms
1 inch layer lobster meat
1 inch layer of asparagus
Squid ink couscous
Lobster claw on top