Listened to some of the comments. Tried to add more color to the sauce with paprika and turmeric. Didn’t help much and was changing the flavor. Thickened it more with xanthum gum. Decided to mix some carrot to some of the sauce to see how the color changes. Ended up making a carrot purée.
Added yellow squash to the mix to give it more color. The left side is lacking some green. Some parsley oil would have been a nice touch or colorful herbs.
Pulled out the nicer plate from the top shelf
Schlachtfeld-21 on
The zucchini looks beautiful. How long did it take you to do it that way?
Missyfit160 on
I’m so sorry all I see is a dick and balls 😩 the zucchini looks incredible. I’m sorry I’m a pervert 😩
TwopintsyaPrick on
~~zucchini~~ courgette looks very good, but it could still use a lot of work plating, it just looks, *odd*, and that sauce screams xany, it looks like a chip shop curry sauce we get over here, and not a good one, sorry mate.
fkdkshufidsgdsk on
Not really sure this is better? Looked at you other post and the sauce looks much better in that one to me (especially pic3) – looks too thick and it’s plated sloppily here. Also the placement of everything looks weird to me – the 2 pools of sauce are strange especially. I would do the lobster pieces on one side of the plate (and maybe glaze/decorate them a bit) and the zucchini on the other with a sauce pour in the center
IOGradThrowaway on
I thought it looked better before tbh. And more authentic.
jejwood on
The devil is in the negative space. The enormity of the dish, combined with its depth, gives a strong “where’s the food?” vibe? To be clear, I don’t think there’s anything wrong with the portion. You could put a 16oz ribeye on the wrong plate in the wrong way and it would look like it wasn’t enough to feed a five year old (okay, I exaggerate…).
Milagro_Blanco_87 on
amaricane in the center.
zuchini in the center
add height to the lobster by laying in top with the claw. one circle sauce.
also way too much zuchini. its outweighs the star
ranting_chef on
Am I the only one that sees it?
not-a-bot-promise on
The zucchini looks amazing, and the lobster looks great too. The pukish puddles on the plate, however, are distracting and quite frankly, send my appetite packing far away.
Martissimus on
I liked it better when it looked like a Wes Anderson still
Brian_Lefebvre on
The sauces don’t look appealing here. They are are too similar in color, and kind of off in color. One of them looks too much like baby food.
chefnforreal on
I love seeing the evolution and your persistence.Cool to watch.
What I think irks me is that the sauce doesn’t settle into a perfectly round shape. A super shallow bowl might help. But don’t add the extra ingredients, keep the sauce true.
What if you made a few round “barriers/enclosures” with the zucchini and filled them with sauce, that could be cool? Would have to cut them pretty straight so the part that touches the plate doesn’t leak sauce.
I’m also not one to advocate for unnecessary micro greens but I feel that some bright micro would help in flavor and presentation. First thoughts are micro chives, micro mizuna (green and red).
Messygiraffeshapes on
Yessssssss chef! The first one looked delicious and well plated but this one is fire. Well done!
PM_ME_Y0UR__CAT on
Looks delicious.. I gotta say I prefer the first one and I don’t love this one
DetectiveNo2855 on
I like your first sauce better. Looks smoother, and more red than brown.
Lobster out of the shell is tough cause there is so little meat. I would make a small pool of sauce in the middle – neat perfect circle and then plate the lobster and zucchini in there.
Maybe the pool of sauce, then the round cross section of zucchini like you have on the bottom there – same thickness or a little thicker and a bigger radius. Then lobster on that.
I dunno… just spit balling
ZucchiniAvalanche on
I think this is just the wrong plate for this dish zucchini looks very good though, it should probably be the center
3minmacro on
Looks nice especially the zucchini. But since you’re putting in the effort clean up the tail a little bit. The sauce could be thinner our mount it with a butter or use slightly less thickening agent. 8/10
19 Comments
Listened to some of the comments. Tried to add more color to the sauce with paprika and turmeric. Didn’t help much and was changing the flavor. Thickened it more with xanthum gum. Decided to mix some carrot to some of the sauce to see how the color changes. Ended up making a carrot purée.
Added yellow squash to the mix to give it more color. The left side is lacking some green. Some parsley oil would have been a nice touch or colorful herbs.
Pulled out the nicer plate from the top shelf
The zucchini looks beautiful. How long did it take you to do it that way?
I’m so sorry all I see is a dick and balls 😩 the zucchini looks incredible. I’m sorry I’m a pervert 😩
~~zucchini~~ courgette looks very good, but it could still use a lot of work plating, it just looks, *odd*, and that sauce screams xany, it looks like a chip shop curry sauce we get over here, and not a good one, sorry mate.
Not really sure this is better? Looked at you other post and the sauce looks much better in that one to me (especially pic3) – looks too thick and it’s plated sloppily here. Also the placement of everything looks weird to me – the 2 pools of sauce are strange especially. I would do the lobster pieces on one side of the plate (and maybe glaze/decorate them a bit) and the zucchini on the other with a sauce pour in the center
I thought it looked better before tbh. And more authentic.
The devil is in the negative space. The enormity of the dish, combined with its depth, gives a strong “where’s the food?” vibe? To be clear, I don’t think there’s anything wrong with the portion. You could put a 16oz ribeye on the wrong plate in the wrong way and it would look like it wasn’t enough to feed a five year old (okay, I exaggerate…).
amaricane in the center.
zuchini in the center
add height to the lobster by laying in top with the claw. one circle sauce.
also way too much zuchini. its outweighs the star
Am I the only one that sees it?
The zucchini looks amazing, and the lobster looks great too. The pukish puddles on the plate, however, are distracting and quite frankly, send my appetite packing far away.
I liked it better when it looked like a Wes Anderson still
The sauces don’t look appealing here. They are are too similar in color, and kind of off in color. One of them looks too much like baby food.
I love seeing the evolution and your persistence.Cool to watch.
What I think irks me is that the sauce doesn’t settle into a perfectly round shape. A super shallow bowl might help. But don’t add the extra ingredients, keep the sauce true.
What if you made a few round “barriers/enclosures” with the zucchini and filled them with sauce, that could be cool? Would have to cut them pretty straight so the part that touches the plate doesn’t leak sauce.
I’m also not one to advocate for unnecessary micro greens but I feel that some bright micro would help in flavor and presentation. First thoughts are micro chives, micro mizuna (green and red).
Yessssssss chef! The first one looked delicious and well plated but this one is fire. Well done!
Looks delicious.. I gotta say I prefer the first one and I don’t love this one
I like your first sauce better. Looks smoother, and more red than brown.
Lobster out of the shell is tough cause there is so little meat. I would make a small pool of sauce in the middle – neat perfect circle and then plate the lobster and zucchini in there.
Maybe the pool of sauce, then the round cross section of zucchini like you have on the bottom there – same thickness or a little thicker and a bigger radius. Then lobster on that.
I dunno… just spit balling
I think this is just the wrong plate for this dish zucchini looks very good though, it should probably be the center
Looks nice especially the zucchini. But since you’re putting in the effort clean up the tail a little bit. The sauce could be thinner our mount it with a butter or use slightly less thickening agent. 8/10
Dated and unappetizing. Sorry.