Masterchef UK Professionals
Baker:
Season:
Week:
Challenge Type:
Lobster Tail with Scallop and White Chocolate
Lobster Tail with Scallop and White Chocolate Mousse, Lobster Bisque, Lobster Claw and Potato Croquette, and Coconut White Chocolate Foam
Sel, a Guatemalan-born private chef who has worked in over 24 countries, built his no-waste dish around the whole lobster.
{Sel}: "I'm not wasting anything of the lobster. I'm using everything. I'm gonna do a scallop mousse with white chocolate. Then also from the claw, I'm gonna make a croquette, and then I'm gonna have a white chocolate foam." Asked whether lobster and white chocolate had been tested, Sel confirmed his girlfriend had approved it: {name}: "She has actually a very good palette."
A judge responded: {Judge}: "I love the ambition of this dish. This is the time to take risks." Another added: {Judge}: "I love the sound of it. It's adventurous, it's brave, it's bold. And if he pulls it off, he's going to go sailing."
During cooking a judge described the technique: {Judge}: "He's got lobster tail, which he's got to get cooked just right. He's putting the mousse over the top, then going to grate some white chocolate over the top and just blowtorch it so that the white chocolate melts. The white chocolate is very sweet. Where this sits with the lobster, I'm not so sure."
Sel: "I think my dish is inventive. It's risky. I really hope the judges get what I'm trying to do. My trials showed it can work, so let's hope today it works as well." The narrator confirmed the finished plate: using the whole lobster,
Sel served lobster tail topped with a lobster, scallop and white chocolate mousse, caviar and potato skins, lobster bisque, lobster oil, a lobster claw and potato croquette, and a coconut and white chocolate foam.
{Judge}: "Sel, I'm absolutely loving this. This is wonderful. The white chocolate, when you read it out we were all a little bit in fear, but you've used it really well. You've used it sparingly. I think every element you've executed brilliantly. As a diner you're having to put your faith and your trust in the chef, and you've pulled it off really well." {Judge}: "You said you wanted to take a bit of a risk, and you certainly have. Lobster, beautifully cooked. The mousse is beautiful and smooth. So light. That light coconut and white chocolate foam: not getting the coconut that much, but the white chocolate element of it is delicious. Your little potato croquette on the side is lovely. Crunchy, crispy, and again, light. This is a beautifully accomplished plate of food from you." {Judge}: "The bisque, wonderful. Got great texture. The sweetness of the lobster. The tail itself is so tender, soft. Just cooked. No waste is what we wanted. You've used every part of the lobster. That's really well put together." In post-cook discussion: {Judge}: "Super brave from Sel putting white chocolate with lobster, but he pulled it off. It's really good. And it's amazing to come into this competition with a combination that none of us have tried before." {Judge}: "I like the fact that the white chocolate was used very lightly in the dish. Sel did a great job." Sel advanced straight through to the next round.
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
Your request has been submitted
An error occurred. Try again later
