Chef Morimoto joined The Early Show on Friday with an Indian-inspired lobster recipe with a Japanese twist.
Roasted Lobster with Morimoto Spice
Chef Masaharu Morimoto
4 pieces live Maine lobster (1.5 pounds each, split and claws cracked)
1 bunch baby golden beets (roasted, peeled and split)
1 bunch baby carrots (peeled and blanched)
1 bunch asparagus (peeled and blanched)
Salt and white pepper to taste
Morimoto Spice (recipe below)
Lemon Cream (recipe below)
First, parboil the lobsters in plenty of boiling water for 3 1/2 minutes. Let stand until cool enough to handle. Then split the carcasses in half and discard the head sacs.
In a sauté pan over medium-high heat, sauté lobster halves in olive oil, meat side first, until lobster meat is golden in color. Turn over lobster halves and sprinkle generously with spice mix. Add additional oil if necessary and continue cooking until cooked through. Remove the lobsters from the pan and place directly on serving plate. Pour out extra oil and add prepared vegetables. Toss in pan until warm. Arrange lobster and seasoned vegetables and serve with side dish of lemon cream.
8 ounces heavy cream
1 piece of lemon, juiced
2 teaspoons sugar
Pinch of salt
Combine ingredients and whip until stiff peaks are formed. Reserve for later use.
Morimoto Spice Mix
2 ounces chili powder
1/2 ounce ground black pepper
1/2 ounce ground cumin
1/2 ounce ground coriander
2 ounces paprika
1/2 ounce cayenne pepper
1/2 ounce ground ginger
1/2 ounce Garam Masala
1 tablespoon salt
Combine the above ingredients and reserve for later use.