Lobster Moilee
As seen on TV
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Lobster Moilee with Red Curry Squash Puree, Roti, Heirloom Tomato Salad, and Chili Pickle
Cara's second course tells the story of her present — local Maine sourcing meets the world flavors she draws from now.
Cara: "Second course, I'm thinking lobster moilee, because this is lobsters from the Gulf of Maine. What I care about now is being local and sourcing local."
Cara: "Lobster carnage is where I'm at right now. My present is in Maine, and I'm just trying to represent the things that are in abundance for me, that I love, from the place that I'm currently at, mixed with the things that inspire me to cook right now, which is flavors from all over the world. I love Indian food. There's a whole world of cultures out there. Why wouldn't you want to explore it? So for my present, I'm making lobster moilee. I know it's a risk specifically because I'm making a dish from Padma's hometown, which means there's no room for error, and that makes me nervous. The moilee base is oil, black mustard seeds, and curry leaves till they crackle. And I add onions, ginger and garlic, chilies, turmeric, and black pepper, and then add in the coconut milk and the lobster stock and cook it down to consistency."
Beverly Kim: "This red curry squash, I'm just gonna roast it with some ghee and salt, and we're gonna puree it with just butter as part of the base for the lobster." Cara on plating: "This dish is, in my mind, sort of a way to highlight a lot of styles and techniques. You've got the roti, you've got the curry, you've got your tomato salad, and then there's a chili pickle on the side. Hot and spicy."
Cara: "So the roti — you want to flatten to a very thin layer, and then you fold it sort of like a fan to create smaller layers so that you've got more layers on layers."
Beverly Kim: "Serving Padma her own food. I mean, this is South Indian inspired. It's ballsy, and I like it."
Cara: "I'm taking a risk because I want to win. It just so happens that this dish comes from Padma's hometown — India. No pressure."
Cara (presenting): "So this is my iteration of lobster moilee. There's some chili on the side for those who like heat, and then there's heirloom tomato salads on the side. These are the flavors I love now and the produce that I love now and what I'm cooking currently on a regular basis."
Padma Lakshmi: "I commend you on your courage to make me moilee. This is one of my favorite dishes from Kerala, from South India. What is the paste under the lobster?"
Cara: "It's a red curry squash." Padma Lakshmi: "I don't think you needed that squash. It muddled the clarity of flavor, but the broth tasted beautiful. I think your lobster was cooked well."
Wylie Dufresne: "The consistency of your soup is, like, spot on. It's quite spicy. I'm not sure why there's more spice on the side, actually."
Suzanne Goin: "Wylie, if somebody tried to take my chilies away right now, I would smack you. I think the chilies are so delicious. I love them."
Eric Ripert: "I think the sauce is very well executed. The way you cook the lobster is perfection." Daniela Soto-Innes: "I love the salad, and the way you cut the tomatoes — such a beautiful dish."
Suzanne Goin (after): "I thought it was beautiful. I really enjoyed eating it."
