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    Culinary Plating

    Squid ink risotto, lobster tail, scallops, shrimp, served with a lemon dill cream, and shallot, garlic, herb compound butter


    Squid ink risotto, lobster tail, scallops, shrimp, served with a lemon dill cream, and shallot, garlic, herb compound butter

    by Dry-Radish-4315

    View 11 Comments

    11 Comments

    3. overindulgent on

      Culinary school? And I don’t mean that in a bad way. I’m guessing you’re young. Everything looks cooked properly. The lobster could be trimmed different, everything could be plated a bit different, just to make it really catch your eye better.

      The risotto in a line down the middle with the shrimp/scallops shingled on one side and the lobster on the other with the sauce spooned around it would center the dish. A parsley/herb salad garnished with fresh lemon juice and chili infused oil will set it off compared to that dill. I can tell you know how to cook. Keep posting and keep refining.

    4. informalbananaz on

      IMO the fennel sprig could be placed better. I know it’s hard when you’re slammed but a huge sprig of anything sticking straight out of the dish seems very 80s steak house

    5. nshait on

      Just… no. I don’t like the consistency of the risotto, or that there is more cream sauce than actual risotto. The plating is not cohesive, it looks confusing. Not sure where the scallops are, unless they are tiny and mixed with the shrimp. Shrimp does not have a good color. Absolutely remove the ridiculous sprig of dill. The only thing that looks good is the lobster.

    6. wds1 on

      Congratulations to OP! The plate looks visually appealing and you should be proud of your achievement.

      Curious: How many calories in this decadent feast?

    7. [deleted] on

      Oh man, this looks tits. Really curious about the risotto and its flavor. Its bold but seems to work here. Cheers OP, keep it up.

    8. amnesiakkss on

      Risotto is very overcooked, shrimp is very overcooked, the scallops have a nice sear but also look overcooked, the triple protein with a risotto which should be a dish on its own isn’t helping, too much sauce, you don’t need compound butter *and* a sauce, the sprig of dill isn’t picked, the lemon wedge is dated and not needed.

      I’m not trying to shoot down your dreams, but being promoted to head chef at 21, while pushing wrongly cooked and 1980s presented food has been way too early of a move. Congratulations either way, but it’s going to be a hell of an uphill climb.

    10. MasterpieceDry568 on

      What does squid ink taste like? Salty? Fishy? Bitter? It’s an interesting visual component!

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