Todd Perrin’s Lobster Tartare Recipe
Looking for a new appetizer to wow your dinner guests? Here’s a terrific recipe by Newfoundland chef Todd Perrin for the perfect, succulent appetizer: Lobster Tartare.
Remember you only need to serve small portions of this rich, delectable starter, as Chef Perrin rightly points out.
- 1 small lime (substitute lemon if preferred)
- 300g lightly blanched lobster tail meat, cut into a small dice
- 1 small sweet red peppers, seeds removed and finely chopped
- Shallots, finely chopped
- Cilantro, finely chopped
- Dried chipotle powder
- Your best extra virgin olive oil (EVOO)
1. Blanch your Lobster:
First step is to quickly blanch your lobster to set the meat and make it a little easier to liberate the flesh from its shell. Steam your live lobster for 4 minutes or so. Then, plunge into an ice bath until thoroughly chilled for 15 min. You can now remove your meat, chop into small pieces and continue the recipe.
2. Zest and peel lime, making sure to remove all the pith. Segment lime and finely dice. Collect juice by squeezing remaining flesh and combine with zest.
3. Combine lime juice, zest and flesh with lobster meat, red peppers, shallots, cilantro and salt. Drizzle in a little EVOO and mix well.
4. Form lobster mixture in small ring mold and serve with a bouquet of fresh greens, drizzle with fresh lime, EVOO and dust with a little dried chipotle powder.
Todd Perrin is the burly, entertaining, larger than life Newfoundlander who made it to the top eight in Top Chef Canada. Todd graduated from The Culinary Institute of Canada at Holland College in PEI and opened “Two Chefs” in St. John’s that was listed as one of the country’s Top 50 New Restaurants in enRoute Magazine in 2001. In 2008, he opened ‘The Chef’s Inn’, a B&B in St. John’s, where he practices farm-to-table whenever possible. Todd’s latest project is a new restaurant at Mallard Cottage in Quidi Vidi Village. Having just recently purchased this 18th century traditional Irish cottage, Todd and his partners plan to restore and convert the cottage into St. John’s most unique dining destination opening 2013.
You can follow him on Twitter at @toddperrin.