Comments on: Lobster with Yuzu Hollandaise and Uni Mashed Potatoes

By: SiliconValleySousVide

SiliconValleySousVide — Sat, 29 Oct 2011 14:20:00 +0000

Enjoyed this recipe. I have done a fair amount of sous vide lobster. I think your temperature is actually a little too high and your time too short. I’ve done lobster at 143F for more like 45 minutes. It comes out very tender, but also has the texture similar to what people are normally used to using the poached or steamed method. Lower temperatures will create a more rare doneness. I’ve going to try your sauce! Thanks

By: How to Make Hollandaise Sauce » Joyful Abode

How to Make Hollandaise Sauce » Joyful Abode — Sat, 29 Aug 2009 11:02:59 +0000

[...] Lobster, Mashed Potatoes, and Hollandaise [...]

By: Uni | [ No Recipes ] Ingredients

Uni | [ No Recipes ] Ingredients — Wed, 11 Mar 2009 01:04:30 +0000

[...] Lobster with Yuzu Hollandaise and Uni Mashed Potatoes Steamed and Salt Cured Uni Chirashi Sushi [...]

By: Peter

Peter — Sun, 22 Feb 2009 20:54:41 +0000

Extracting lobster meat is a bitch but necessary, given the tasty end result. This is an elegant dish (starter?) and you were reserved with adding just enough Hollandaise.

By: Peter

Peter — Sun, 22 Feb 2009 20:54:00 +0000

Extracting lobster meat is a bitch but necessary, given the tasty end result. This is an elegant dish (starter?) and you were reserved with adding just enough Hollandaise.

By: Michelle

Michelle — Sun, 22 Feb 2009 12:57:22 +0000

I’m also struggling with the constant seesaw of food photography. If you cook food for the camera, it doesn’t always taste the best, i.e. like under cooking vegetables to make the colours stand out. If you cook for your stomach it doesn’t always look appetising but tastes delicious. Anyway, your photo looks amazing, whether or not the lobster fell apart.

By: Michelle

Michelle — Sun, 22 Feb 2009 12:57:00 +0000

By: Angela

Angela — Sat, 21 Feb 2009 16:08:56 +0000

Brave, adventurous, and romantic — this dish has it all!

By: Angela

Angela — Sat, 21 Feb 2009 16:08:00 +0000

Brave, adventurous, and romantic — this dish has it all!

By: we are never full

we are never full — Fri, 20 Feb 2009 16:13:21 +0000

ohhh, uni mashers. i can totally see this working. the raw uni would really blend super well into some mashed potatoes. we had super-fresh uni last weekend and i couldn’t believe how custard-like the texture was. really creative idea. i can see how that balanced well w/ the flavor of the lobster. i’ve said it before and i’ll say it again – you’re good. damn good.

By: we are never full

we are never full — Fri, 20 Feb 2009 16:13:00 +0000

By: Laura [What I Like]

Laura [What I Like] — Thu, 19 Feb 2009 22:33:58 +0000

Well that sounds downright amazing. I cannot believe how much work it was though! Any idea what the name of the place in Chinatown was by chance? Could use a good cheap fish place…

By: Laura [What I Like]

Laura [What I Like] — Thu, 19 Feb 2009 22:33:00 +0000

Well that sounds downright amazing. I cannot believe how much work it was though! Any idea what the name of the place in Chinatown was by chance? Could use a good cheap fish place…

By: megan (brooklyn farmhouse)

megan (brooklyn farmhouse) — Thu, 19 Feb 2009 20:15:32 +0000

The yuzu-lobster-hollandaise combination really is inspired – once again I’m super impressed by your creativity! (um, and have I mentioned that i like your pics too?)

By: megan (brooklyn farmhouse)

megan (brooklyn farmhouse) — Thu, 19 Feb 2009 20:15:00 +0000

The yuzu-lobster-hollandaise combination really is inspired – once again I’m super impressed by your creativity! (um, and have I mentioned that i like your pics too?)