Slow-poached Hen Egg Yolk, Lobster Roe, American Paddlefish Caviar, Uni, Celery Root Puree, Pea Shoots, Chrysanthemum Leaves, Crispy Sea Weed, Sesame Cracker
I began construction of this dish by poaching some whole chicken eggs in their shells. I chilled them thoroughly before gently cracking them open and removing their contents. I rinsed the eggs under cold running water to remove the white, leaving only the yolk which becomes thicker and firmer from the poaching but still runny. I placed the egg on a small dollop of celery root puree.
I steamed a whole female lobster just enough that it was put out of it's misery, turned red but still basically raw on the inside. I broke it down and removed the the sacks of roe from it's tail and body. I cooked the roe very gently in some melted butter til it turned bright red.
The sauce was made by blending some of the uni with buttermilk, salt, pepper and sherry vinegar.
The caviar and uni were plated as is with nothing done to them at all. I garnished the plate with crispy seaweed, pea shoots and chrysanthemum leaves.
Organic Celery Root - Blooming Glen Farm
Maine Sea Urchin Roe - Ippolito's
Maine Lobster - 1st Oriental Market