Lobster Biryani Masala {Daniel Boulud}

THE CHIC BRÛLÉE
61Ingredients
90Minutes

Ingredients

US|METRIC
  • 5 tablespoons coarse sea salt
  • 1/4 cup black peppercorns
  • 1 1/2 tablespoons coriander seeds
  • 2 star anise
  • 6 carrots (medium, peeled and sliced)
  • 4 onions (peeled and sliced)
  • 1 head fennel (sliced)
  • 10 cloves garlic (peeled)
  • 1 ginger (1-inch knob of, peeled and sliced)
  • 1 bay leaf
  • 2 basil (stems)
  • 1 orange
  • 1 cup dry white wine
  • 1/2 cup white vinegar
  • 10 cloves
  • 10 green cardamom pods
  • 10 black cardamom pods
  • 2 tablespoons fennel seeds
  • 6 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 cinnamon stick (4-inch, broken into pieces)
  • 1 tablespoon peppercorns (Tellicherry)
  • 1 teaspoon chili flakes
  • 1 tablespoon spice (Biryani Masala, Mix, recipe above, or you can buy a mix)
  • 1 1/2 tablespoons grapeseed oil
  • 1 1/2 tablespoons coconut oil
  • 2 quarts bouillon (Court, see above for recipe)
  • 4 lobsters (live, 1 1/2 pounds each)
  • 1 coconut (mature)
  • 1 coconut (young thai)
  • 1/3 cup heavy cream
  • 1/2 lime
  • 1 teaspoon mustard seeds (soaked in water overnight and strained)
  • salt
  • freshly ground pepper
  • 1 pound heart of palm (an approximately 6-inch-long section fresh, preferably from the thick base)
  • 2 tablespoons oil (Biryani Masala, see above)
  • 2 tablespoons coconut oil
  • 1/4 cup hearts of palm (brunoised, reserved from above)
  • 1/4 cup yellow bell pepper (brunoised)
  • 1/4 cup red bell pepper (brunoised)
  • 2 teaspoons spice (Biryani Masala)
  • salt
  • freshly ground pepper
  • 1 tablespoon lime juice
  • 1 tablespoon mayonnaise
  • 2 tablespoons chutney (Coconut, see above)
  • 8 dough (2 x 7-inch strips of Japanese spring roll)
  • 1 egg yolk (beaten)
  • 4 heads romaine lettuce
  • 3 tablespoons coconut oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • canola oil (for frying)
  • salt
  • 1 tablespoon coconut oil
  • ground white pepper (Freshly)
  • 1 cup sheep (’s milk yogurt)
  • 2 teaspoons spice (Biryani Masala)
  • 1 lime (plus the lime segments, chopped)
  • 1/4 cup shiso leaves (purple)
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