• Serves 4 as an appetizer
  
  2 each live lobsters – 1 pound each (chicken lobsters) -- see note
  Kosher salt or sea salt
  8 ounces Kobe beef sirloin cut into 1 inch cubes - see note
  1 large avocado, ripe but still quite firm
  Freshly ground black pepper
  2 tablespoons canola or other vegetable oil
  4 tablespoons unsalted butter, chilled
  2 cloves of garlic, finely minced
  1 ounce piece of fresh wasabi root, trimmed
  1 teaspoon finely minced fresh chives
  
  1. Fill the pot 2/3 full with water that is heavily salted to taste like ocean water. Bring to a boil. Add the lobsters and cook for exactly 3 minutes. Remove the lobsters and snap off the tails. Place the tails in the refrigerator. Also remove about 1 teaspoon of roe if available and reserve with the tails. Add the lobster bodies and claws back into the water and cook for another 8 minutes. Use this part of the lobster for another dish.
• 2. Cut each of the prepped lobster tail into 4 uniform pieces – the size should be similar to the cubes of beef.
• 3. Alternate the cubes of beef and lobster on a skewer and keep refrigerated until ready to cook.
• 4. Slice the avocado into paper thin slices and arrange them artistically in the center of 4 small appetizer plates. Keep the plates in a warm place, such as a warm oven.
• 5. Heat both skillets on medium heat. Add 1 tablespoon of vegetable oil to each pan. Season the beef part of the skewers with salt and pepper, avoiding salting the lobster. Place the skewers in the pan and lightly sear on all four sides – about 2 minutes total cooking time.
• 6. When the skewers are cooked, use tongs to remove them from the pan, leaving the fat and drippings (fond) in the pan. Place the skewers directly over the sliced avocado.
• 7. Lower the heat a little more and add the butter and garlic to the pan and swirl – cooking the garlic for about 30 seconds. Next, add 2 tablespoons water and stir the pan loosening up the drippings. Add the small amount of lobster roe and grate the fresh wasabi into the pan sauce - stir with a whisk to break up the roe, which may impart a slight pink color to the sauce. Whisk in the remaining 3 tablespoons of butter. Season with salt and pepper. Remove the skewers from the beef and lobster and spoon a little sauce over the meat and sliced avocado.
  
  Notes –
  
  Lobster – You can use native lobsters to get the tail meat as in this recipe or you can substitute 2 each 3 to 4 ounce rock lobster tails, which would be blanched for 3 minutes the same as the recipe below. For the show – I think we should start with the lobster tail already prepped and we can explain as we are cooking the skewers.
  
  Beef - To cut the 8 (1 ounce) pieces of Kobe sirloin: purchase a 10 – 12 ounce steak cut 1 inch thick. Trim away any outside fat. Cut the steak into 8 cubes about 1 square inch each.
  
  Equipment : 8 quart pot to boil the lobsters, 9 inch skillet or sauté pan, 4 bamboo skewers - cut down to 5 inches, fine wire whisk, microplane, 4 small appetizer plates
  
  
• 
  

>>This recipe appears in Episode #518.

>>Click here for a printer friendly version