- Cover the dried kombu with 8000g of water and hydrate overnight for 12 hours in a large gastro container.
- After 12 hours place the hydrated kombu and 8000g of water into a large stock pot.
- Place the pan onto the induction stove top and bring to a simmer on a medium to high heat.
- Once the dashi reaches a simmer skim of any impurities and strain through a fine chinois.
- Place the kombu on a clean tray and into the blast chiller.
- Once the kombu has fully cooled, place into a clean container with an airtight lid. Place the kombu into the fridge, the kombu can be used for curing fish as and when required.
- Add the bonito and sliced ginger into the strained dashi and infuse for 30 minutes.
- After 30 minutes strain the dashi through a fine chinois into a clean container.
- Place the mirin into a small pan and place onto the induction stove top on a medium heat setting.
- Once the mirin has warmed up carefully use the blowtorch to set the mirin alight. Flame off any alcohol.
- Season the dashi with the Soy sauce, flamed mirin and ponzu. Whisk the dashi to fully disperse the seasoning.
- Place an air tight lid onto the container containing the finished dashi and place into the fridge until required.
Lobster
- Set the rational to 90c steam.
- Grade all of the lobster claws and arms into large, small and arms.
- Once the claws have been graded, place them on to a steam tray no more then 1 layer per tray.
- Cook the lobster large claws, small claws and arms separately for the desired time*.
- Once the claws and arms are cooked plunge them into an ice bath to fully cool.
- Once fully cooled, remove the claws and arms from the ice bath. Carefully remove the lobster meat from the claws and arms.
- Place the lobster meat onto a tray lined with Tokyo roll and carefully wrap with cling film.
- Place the tray with the lobster meat into the fridge until required.
*Cooking times:
- Large Claws: 9-10 minutes
- Small Claws: 8-9 minutes
- Arms: 6-7 minute
Lobster Sauce
- Place the ingredients into a medium bowl and whisk together.
- Place the Lobster Sauce into a clean container with an air tight lid and place into the fridge until required.
Oil
- In a large bottomed pan add 150g of cooking oil and place onto the induction stove top on a medium to high heat.
- Once the oil is hot carefully add 1100g of lobster shells. Roast the lobster shells until they have an even roasted golden colour. Make sure to scrape the bottom of the pan to ensure the lobster doesn’t catch.
- Once the shells have been roasted remove them from the pan and place into a steamer tray set over a gastro tray to drain any excess oil.
- Repeat this process with the remaining oil and lobster shells until all of the shells have been roasted.
- Once all of the lobster shells have been roasted place any excess oil from the pan into a clean container along with any oil from the drained shells. Allow the oil to cool on the side.
- Add 200g of water to the pan used to roast the shells and deglaze.
- In 4 large stock pots evenly divided the water used to deglaze the pan, lobster shells, sake, the remaining water and kombu and place onto the induction stove top on a high heat. Bring to the lobster stock to a boil.
- Once the stock reaches the boil turn the heat setting down and simmer until the lobster stock has reduced by 2/3 (reduced down to roughly 10 litres). Using a ladle skim of any oil that comes to the surface and add to the cooking oil.
- Once the lobster stock has reduced by 2/3, strain the stock through a chinois lined with a double layer of muslin.
- Place the lobster stock into shallow gastro containers and into the blast chiller to chill as quickly as possible.
- Once the lobster stock has fully cooled, carefully remove an excess oil that has risen to the surface and keep to one side.
- Place the chilled lobster stock into a clean container with an air tight lid and into the fridge until required.
- Place all of the cooking oil along with any excess oil skimmed from the stock into a medium vac pac bag and seal on programme 1.
- Hang the bag of lobster oil in the fridge, this will help separate the oil from the scum.
- Once the oil has separated carefully make a small hole in the bottom of the bag to drain off the scum.
- Once the scum has been removed strain the remaining lobster oil through a fine chinois lined with a layer of double muslin into a clean container.
- Bag the lobster oil into 150g bags and seal on programme 1.
- Place the lobster oil into the freezer until required.
Lobster Tails
- In a medium shallow pan mix add the lobster stock and sake. Stir to fully disperse.
- Place the lobster tail half’s into the poaching stock and place a lid onto the pan.
- Place the pan on to the induction stove top and set to a medium heat setting.
- Cook the lobster until the lobster meat starts to go opaque in colour. Make sure to give the pan a gentle shake every 2 minutes to coat the lobster in the poaching liquid.
- Once the lobster tails are cooked, remove them from the pan, place into a clean small gastro container and place into the blast chiller to chill as quickly as possible.
- Pass the poaching liquid through a fine chinois into a clean container and chill in the blast chiller as quickly as possible.
- Once the lobster tails have cooled completely place an air tight lid onto the container and place into the fridge until required.
- Once the lobster poaching liquid has cooled completely place an air tight lid onto the container and place into the fridge until required.
Noodle Dough
- Place the Tipo 1, semolina flour and salt into the Hobart mixing bowl and attach to the Hobart with the paddle attachment.
- On the slow speed setting slowly add the egg yolk and whole eggs until the dough starts to bind.
- As the dough starts to bind stop the Hobart and remove the mixing bowl.
- Remove the dough from the mixing bowl and knead until the dough becomes one ball.
- Dived the noodle dough equally into 6 balls and place into 6 medium vac pac bags. Seal on programme 1.
- Place the noodle dough into the fridge to rest for at least 24 hours.
- After 24 the noodle dough is ready to be rolled.
- Remove the noodle dough from the fridge and allow to come to room temp for 30 minutes.
- After 30 minutes remove the noodle dough from the vac pac bag. Using a rolling pin start to roll out the dough so that it can be rolled through the pasta machine.
- Set the pasta machine to 10, the thickest setting. Roll the noodle dough through the machine a couple of times.
- Fold the dough in thirds length ways, roll the folded noodle dough through the pasta machine another 2 times.
- Change the pasta machine to thickness setting 8 and roll the noodle dough again.
- Fold the noodle dough in thirds lengthways and roll through the machine another 2 times.
- Change the pasta machine thickness setting to 6 and roll the noodle dough again.
- Fold the noodle dough in thirds lengthways and roll through the pasta machine another 2 times.
- Change the pasta machine thickness setting to 4 and roll the noodle another 2 times.
- Change the pasta machine thickness setting to 3 and roll the noodle dough another 2 times.
- Place the pasta cutting attachment onto the the pasta roller.
- Cut the rolled noodle dough to 20cm long.
- Feed the rolled noodle dough through the cutting attachment. Lightly flour the noodle dough in semolina flour to ensure it doesn’t stick.
- Weight the noodle dough into 70g portions and place onto a tray lightly floured with semolina flour.
- Place the tray into the fridge until required in service.
Note: When rolling the noodle dough, lightly flour with semolina flour as and when needed to prevent it from sticking. Do not over flour the noodle dough as this will further dry out the dough.