This recipe consists of four parts that are served together, each of which could be made individually if desired. As written here, the recipe makes four servings.
The four components of the Quartet of the Sea are: Ahi Tuna Roll with Belgium Endive; Scallop Carpaccio with Winter Black Truffle and Crispy Shallots; Kumamoto Oysters on the Half Shell with Iranian Osetra Caviar and Spinach; and Maine Lobster Tail with Blood Orange and Carrot Curry Puree. Enjoy!
Slice tuna very thin into pieces roughly 1 1/2 by 1 1/2 inches. Roll slices up and set aside. Cut the endive into fine julienne pieces. Warm a saute pan to a medium temperature and then add the butter. Add the endive to the pan, lightly season with salt, and stir. Allow the endive to caramelize. When the endive is golden in color, add the sugar and stir. Allow the sugar to caramelize. Add the lemon juice to deglaze the pan. Cut the additional raw endive leaves into a julienne and lightly dress with some of the Lemon Vinaigrette. Put a dollop of the caramelized endive in the middle of each plate. Place a small amount of the raw endive salad on top the cooked endive and then top with the tuna. Place additional raw endive salad on top of the tuna and drizzle some additional dressing around the plate. Garnish with a pinch of fleur de sel.
In a mixing bowl, whisk together the lemon juice, lime zest, white pepper to taste, and salt. Whisk until the salt has fully dissolved. While still whisking, slowly pour the olive oil into the bowl. When all of the oil is incorporated, the dressing is finished.
Scallop Carpaccio with Winter Black Truffle and Crispy Shallots:
Slice the scallops into very thin pieces, about 1/16 to 1/8-inch thick. Gently clean all dirt off of the truffle. Cut the entire truffle into julienne pieces. Place 2 scallop slices in the middle of each plate so that the slices are next to each other. Place Crispy Shallot rings next to the scallops on 1 side only. Cover the tops of the scallops with the black truffle. Finish with a sprinkle of fleur de sel and a light drizzle of extra-virgin olive oil.
Peel off the outside skin from the shallots. Cut the shallots into rings and then separate the layers of the shallots. Place the rings into a container and cover with the milk. Let marinate in the refrigerator for 2 to 4 hours. When ready to cook, heat the oil to 350 degrees F in a large, heavy Dutch oven. Take the shallots out of the milk and dredge them in the flour. Carefully add to oil and cook for 1 to 2 minutes or until golden and crispy.
Kumamoto Oysters on the Half Shell with Iranian Osetra Caviar and Spinach:
Bring a small pot of water to a boil. Add the spinach to the boiling water and cook for 30 seconds to 1 minute. Transfer spinach to a napkin-lined tray to drain. Shuck all of the oysters, reserving them in the shell. Place 1/4 cup salt in the middle of each plate and position 2 oysters on each bed of salt. Place a small amount of creme fraiche on top of the oysters, then 1 or 2 pieces of wilted spinach on top of the creme fraiche. Then put a dollop of caviar (about 1/2 ounce per plate) on top of the spinach.
Maine Lobster Tail with Blood Orange and Carrot Curry Puree:
In a large stockpot, bring the water and salt to a boil. Add the lobster to the boiling water and cook for 7 to 10 minutes. Take out of the boiling water and place into an ice water bath to chill. When the lobster has cooled, remove from the ice water. Remove the tail from the head by holding the head with 1 hand while your other hand gently twists off the tail. Remove the tail meat from the shell. Cut the tail meat into medallions about 1/4 to 1/2-inch thick, yielding 8 medallions. Cut off the top and bottom of the oranges. Remove the skin from the orange so there is no pith left. Then cut out the segments of the orange, removing any seeds. Cut each segment into 3 to 4 pieces. Put a dollop of the Carrot Curry Puree in the middle of each plate. Place 1 lobster medallion on each side of the puree. Place 1 chervil leaf at each corner of the lobster. Scatter the diced blood oranges next to the chervil. Lightly drizzle the Blood Orange Juice around the plate.
Carrot Curry Puree:
Peel and roughly chop the carrots. Heat a saute pan over medium heat and then add the butter and shallots. Saute until the shallots are tender and translucent. Add curry powder and saute for 3 to 4 minutes. Add the carrots and cook for 4 to 5 minutes. Add chicken stock and deglaze the pan; bring to a simmer and continue to cook until the carrots are tender. Transfer mixture to a blender* and season with salt, if needed. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Blood Orange Juice:
Place the juice into a mixing bowl and then add the zest and oil. Gently stir until mixed.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.