Yesterday was officially my first day as Pantry Cook (salads and plating desserts) at my new job / externship.
I poached the lobster claw meat in clarified butter until tender, with just a little bit of fresh black pepper. Then chopped up scallions and piquillo red peppers with the cooked lobster meat and a little bit of the leftover lobster butter, added a squeeze of lemon juice and just enough Japanese-style mayonnaise until the consistency was perfectly creamy. For the crudites, I cut out circles of kalamata-olive ciabatta and crisped them in the oven with a little bit of olive oil. On a small square plate, I placed olive bread chip on bottom and served with about 2 tsp of the chilled lobster salad, topped with pea shoots and other micro-greens for color, some plates also got a sprinkle of paprika for added color; and voila! My first Amuse Bouche at my new job!!
One we looked at was the new shrimp cocktail -->
which included yuzu lemon poached giant shrimps, cucumber slices, red pepper aioli sauce and hearts of palm soaked in beet juice (which turned them purple). pretty!
More later - I need to go to work! ha.