I appreciate the perfect little curls of lemon zest
ihavethoughtsnotguts on
I’d say add flavor to the broth (if you haven’t already, likely shells)…get to almost the right texture, incorporate marscapone, and add the seafood cooked appropriately on top ( lump crab+ seared scallops) then garnish with tarragon chiffonade, zest
ZestyGoddess on
idk anything about culinary plating but i would shovel this into my mouth with a high velocity
festoodles on
What’s the silver metal looking thing?
PtosisMammae on
Looks delicious, but this is not culinary plating.
chefadams on
Yes, sloppy looking. Yes, I will eat all of it!
EnthusiasmOk8323 on
Yo what’s the technique on the lemon curls? Never seen that before
Lego_Eagle on
Looks good!
I don’t know a ton about plating, but maybe keeping the lobster tail intact instead of in pieces would allow a better presentation.
Maybe incorporate a curl of lemon peel on top of that intact lobster tail.
10 Comments
Soupy af also the color is not it
I appreciate the perfect little curls of lemon zest
I’d say add flavor to the broth (if you haven’t already, likely shells)…get to almost the right texture, incorporate marscapone, and add the seafood cooked appropriately on top ( lump crab+ seared scallops) then garnish with tarragon chiffonade, zest
idk anything about culinary plating but i would shovel this into my mouth with a high velocity
What’s the silver metal looking thing?
Looks delicious, but this is not culinary plating.
Yes, sloppy looking. Yes, I will eat all of it!
Yo what’s the technique on the lemon curls? Never seen that before
Looks good!
I don’t know a ton about plating, but maybe keeping the lobster tail intact instead of in pieces would allow a better presentation.
Maybe incorporate a curl of lemon peel on top of that intact lobster tail.
This looks absolutely amazing