Uchiki Kuri Squash with Lobster Recipe
This rich lobster dish is served with a simple piece of grilled lobster tail and confit squash. The uchiki kuri squash is very gently cooked in lobster oil for three hours, until intensely buttery...
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Ingredients
- 1 uchiki kuri squash
- 2 lobster tails
- iced water
- edible flowers, to garnish, optional
- 400g of lobster shell
- 10g of chilli flakes
- 40g of garlic cloves
- 10g of fennel seeds
- 10g of tomato purée
- 1l vegetable oil
- 10 lobster heads, chopped
- 800g of carrots, peeled and mandolined
- 800g of fennel, mandolined
- 600g of shallots, peeled and mandolined
- 1 head of garlic, peeled
- 1 tbsp of chilli flakes
- 2 tbsp of fennel seeds
- oil, for cooking
- butter
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