TV Dinners: Poached Lobster Salad With Mango Chutney

This month, Ruth’s Chris Steak House Chef Paul de Visser prepares one of the restaurant’s signature dishes for Studio One’s Tom Urquhart and Aishwarya Ajit
Friday , 18 May 2012
Ash laughs as Tom eats his words, and Chef Paul's delish dish
Ash laughs as Tom eats his words, and Chef Paul's delish dish
Poached Lobster Salad with Mango Chutney
Poached Lobster Salad with Mango Chutney

Looking forward to checking out the new Ruth’s Chris Steak House at The Address Dubai Marina? Or maybe you already have. Either way, we bet you’d love to know how to create one of their top dishes at home. Executive Head Chef Paul de Visser joined Tom and Ash at Studio One to show them how to make Ruth’s Chris’ poached lobster salad with mango chutney and we tagged along for the ride. You can never pick up too many recipes, right?
Tom certainly thought so. He said, “Given the fact that he represents one of the best steak houses in the city, it’s always a little surprising when fish is on the menu. But as Paul told us, this dish is meant to represent the menu at the new restaurant where there is a much wider and more diverse selection. That said, I did think the delicate flavours of lobster, lime and mango all incorporated into a salad dish would be far too delicate a dish for our Dutch T-bone maestro, but the dish was so delish we had two servings!”
“Paul is a superstar in any kitchen, whether it’s the two Ruth’s Chris Steak Houses or on Studio One,” added Ash. “He’s been with the show so long that he’s almost part of the furniture, but he still manages to surprise everytime. Add to that incredible talent, dry wit and ready smile and you can see why we’re always delighted to have him on the show.  I was in the mood for something light and the lobster salad wowed me!”

Poached Lobster Salad with Mango Chutney
Ingredients
1 lobster tail
1/4 tsp whole spices
1/4 0.25tsp mustard seeds
1/4 tsp coriander seeds
1 bay leaf
1/4  tsp anise seeds
1/4  tsp chilli flakes
5g salt
1 cheese cloth
500ml water

Mango Chutney
2 mangoes
50g sugar
100ml orange juice
1/4 tsp chilli (chopped)
1/4 tsp thyme (chopped)
1 pinch salt
Half a lime (squeezed)

CHOP SALAD WITH HOUSE VINAIGRETTE
30g iceberg lettuce
30g red lettuce
30g spinach
1/4 tsp garlic (chopped)
15ml lemon juice
15ml red vinegar
1tsp Dijon mustard
1 pinch salt
1 pinch pepper
100ml olive oil

Method
Poached Lobster
Place the pan on the stove and add the water and salt.
Take the cheese cloth and place it on the cutting board. Place the whole spices, mustard seeds, coriander seeds, anise seeds, chili flakes and the bay leaf in the middle, then pack everything and seal it with some string.
Place the cheese cloth in the water and let it soak for 5 minutes so all the flavours come out. Don’t let the water come to a boil.
Put the lobster tail in the water and poach for about 7 minutes (for a 200g tail).
When the lobster is poached, place it in ice water to prevent it from over cooking, which makes the lobster dry and chewy. 

MANGO CHUTNEY
Chop the mangoes into small cubes.
Take a pan and add the orange juice, sugar, chilli, thyme, lime juice and salt and place it on the heat.
Bring to a slow simmer, add mango and cook for 15 to 20 minutes depending on how hard the mangoes are.
Take off the heat, cool.

CHOP SALAD WITH HOUSE VINAIGRETTE
Add garlic, lemon juice, red wine vinegar, mustard, salt and pepper to a container. Mix on low speed.
Mix on high speed, slowly add oil till integrated. 

Info: Catch Studio One every weeknight at 7.30pm on Dubai One. Check out Facebook.com/StudioOneLive for more recipes

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