the mushrooms are heavy on the plate. maybe give them a small dice and incorporate them into the corn? or forage up some lobster mushrooms 👌🏾
Detlef_Schrempf on
Doesn’t really look cohesive. Maybe a sauce with the corn or avocado, or both?
Dismal_Equivalent_68 on
I like it. Perfect amount of each element that I can add to each forkful. Ha. Maybe just a little more brown butter lemon something with that corn and lobster. Little fresh chopped parsley.
chewbacca_the_cuz on
Veteran Advice activated.
Hello my culinary friend.
Ask Why? At every stage.
My first thoughts are wtf are those? oh, mushrooms?
But why?
Who is the star of the show?
That’s right the lobster. Why is the lobster taking a back seat to some giant pieces of brown looking fungi?
So everything must compliment the lobster and connect to it in some way.
Remember the 2 Ts after that. Temperature and texture. I would of understood the mushrooms if they were used for texture. I. E. Crunch. Stuffed and crumbed deep fried. Yum. Mixing cold and hot components is also a very interesting thing 2 look at.
With your plating again why? A circle plate.
How about a hexagon plate where you’ve divided the dish into 3 identical portions (deconstructed). So youd start with the tail cut into 3.
Last thing is you wanna make the dish easy and fun to eat. So you could like brunoise dice your avocados and mix with your corn kernals, red onion, tomato and you’ve got a salsa, instead of a chunk of avocado. You feeling me chef?🔪
Recent-Reveal-49 on
This looks like it would be tastier over some greens or some risotto. Actually, if you did risotto, you could put the mushrooms *in* the dish – in the form of mushroom risotto – instead of on top, like some others were suggesting.
chefchelseysage on
So in order to make it more cohesive I’d suggest oyster mushroom risotto, fried avocado garnish, get rid of the corn all together as it cheapens the dish, poach the lobster in butter with fresh cilantro or micro cilantro on top, and plate the lobster on top of the risotto; fried avocado strips on top of that. Don’t worry about cutting the lobster. Maybe in half lengthwise could look okay for cutting but nothing more than that. You could make a dill or cilantro oil for a splash of color, and to frame around the whole set up on the plate. Good luck and happy cooking!
No_Permit8766 on
How about an avocado and lobster roulade placed on top of a roasted corn purée.
7 Comments
the mushrooms are heavy on the plate. maybe give them a small dice and incorporate them into the corn? or forage up some lobster mushrooms 👌🏾
Doesn’t really look cohesive. Maybe a sauce with the corn or avocado, or both?
I like it. Perfect amount of each element that I can add to each forkful. Ha. Maybe just a little more brown butter lemon something with that corn and lobster. Little fresh chopped parsley.
Veteran Advice activated.
Hello my culinary friend.
Ask Why? At every stage.
My first thoughts are wtf are those? oh, mushrooms?
But why?
Who is the star of the show?
That’s right the lobster. Why is the lobster taking a back seat to some giant pieces of brown looking fungi?
So everything must compliment the lobster and connect to it in some way.
Remember the 2 Ts after that. Temperature and texture. I would of understood the mushrooms if they were used for texture. I. E. Crunch. Stuffed and crumbed deep fried. Yum. Mixing cold and hot components is also a very interesting thing 2 look at.
With your plating again why? A circle plate.
How about a hexagon plate where you’ve divided the dish into 3 identical portions (deconstructed). So youd start with the tail cut into 3.
Last thing is you wanna make the dish easy and fun to eat. So you could like brunoise dice your avocados and mix with your corn kernals, red onion, tomato and you’ve got a salsa, instead of a chunk of avocado. You feeling me chef?🔪
This looks like it would be tastier over some greens or some risotto. Actually, if you did risotto, you could put the mushrooms *in* the dish – in the form of mushroom risotto – instead of on top, like some others were suggesting.
So in order to make it more cohesive I’d suggest oyster mushroom risotto, fried avocado garnish, get rid of the corn all together as it cheapens the dish, poach the lobster in butter with fresh cilantro or micro cilantro on top, and plate the lobster on top of the risotto; fried avocado strips on top of that. Don’t worry about cutting the lobster. Maybe in half lengthwise could look okay for cutting but nothing more than that. You could make a dill or cilantro oil for a splash of color, and to frame around the whole set up on the plate. Good luck and happy cooking!
How about an avocado and lobster roulade placed on top of a roasted corn purée.