Raw Lobster – Nam Jim Dressing
This Raw Lobster – Nam Jim dressing from Gareth Ward is unique. The lobster is frozen and then minced. Gareth then serves it with Nam Jim, a Thai dipping sauce which is salty, sweet, sour and spicy!
Ingredients
Whole lobster -Kill and Freeze a whole lobster at -80 degrees centigrade for one week.
Lobster Oil:
- Smashed lobster shells
- Super Light Sesame Oil
Nam Jim:
- 6g shrimp paste – toasted
- 10g BBQ Thai green chilli
- 7 g coriander root, cleaned
- 1g salt
- 21g garlic
- 90 ml lime juice
- 80 ml fish sauce
- 80g palm sugar
- 10g fine chopped coriander
Method
Defrost the lobster slowly and remove meat from shell. Remove the tomalley (livers) from head. Mince the meat.
Lobster Oil
Get a pot nice and hot, add some oil and all your smashed lobster shells, fry your shells stirring constantly until all liquid as evaporated and shells start to fry, should start smelling like roasted shells. Add oil to cover. Bring to the boil, take off heat and leave to cool very lightly. Blitz in vita prep and pass through muslin cloth. Freeze in vacuum bags.
Nam Jim
Chop BBQ Thai green chilli, coriander root, garlic up small and put into a large pestle and mortar with salt and palm sugar, working to a nice fine paste. Add lime juice and fish sauce, stir well.
You are looking for a punchy, salty sweet fishy dressing. So adjust seasoning to your liking. Add fine chopped coriander just before serving.
To serve, place the raw lobster on the plate, then dress with the Nam Jim dressing and lobster oil, top with the tomalley.
Ingredients
Whole lobster -Kill and Freeze a whole lobster at -80 degrees centigrade for one week.
Lobster Oil:
- Smashed lobster shells
- Super Light Sesame Oil
Nam Jim:
- 6g shrimp paste – toasted
- 10g BBQ Thai green chilli
- 7 g coriander root, cleaned
- 1g salt
- 21g garlic
- 90 ml lime juice
- 80 ml fish sauce
- 80g palm sugar
- 10g fine chopped coriander
Method
Defrost the lobster slowly and remove meat from shell. Remove the tomalley (livers) from head. Mince the meat.
Lobster Oil
Get a pot nice and hot, add some oil and all your smashed lobster shells, fry your shells stirring constantly until all liquid as evaporated and shells start to fry, should start smelling like roasted shells. Add oil to cover. Bring to the boil, take off heat and leave to cool very lightly. Blitz in vita prep and pass through muslin cloth. Freeze in vacuum bags.
Nam Jim
Chop BBQ Thai green chilli, coriander root, garlic up small and put into a large pestle and mortar with salt and palm sugar, working to a nice fine paste. Add lime juice and fish sauce, stir well.
You are looking for a punchy, salty sweet fishy dressing. So adjust seasoning to your liking. Add fine chopped coriander just before serving.
To serve, place the raw lobster on the plate, then dress with the Nam Jim dressing and lobster oil, top with the tomalley.
