Recreating BESTIA'S Lobster Crostini!
Hey guys! I'm going to be recreating a dish from one of my favorite restaurants here in Los Angeles, Bestia. I'll be breaking down the recipe and each component step by step so that you can recreate the dish at home. Welcome to my humble channel!
Time Stamps ||
00:00:00 INTRO
00:00:35 HOW TO MAKE PRESERVED ORANGES
00:02:33 MAKING PICKLED FRESNO CHILI
00:04:33 SQUID INK AIOLI
00:06:51 LOBSTER PREPARATION
00:10:40 PLATING THE FINAL DISH!
Bestia Cookbook : https://amzn.to/3sUxvq6
Recipe ||
Preserved Oranges ||
6 Oranges
1/2 Cup Kosher Salt
3 Tablespoon + 1/2 Teaspoon Sugar
2 Sprig Thyme
1 Dried Bay Leaf
15 Black Peppercorn
Pickled Fresno Chili ||
15 Fresno Chili
1.5 Tablespoon Salt
1 Tablespoon Sugar
3/4 Cup Red Wine Vinegar
1/4 Cup Extra Virgin Olive Oil
Base Aioli ||
1 Tablespoon + 1 Teaspoon Boiling Water
1/4 Teaspoon Packed Saffron
2 Large Egg Yolks
2 Tablespoon Lemon Juice
2 Cloves Garlic Microplaned
1.5 Cup Canola Oil
1/4 Cup Extra Virgin Olive Oil
Squid Ink Aioli ||
2 Cup Base Aioli
2 Tablespoon Squid Ink
1 Tablespoon + 1 Teaspoon Fish Sauce
1 Tablespoon Chopped Flat Leaf Parsley
2 Teaspoon Rinsed and Minced Preserved Orange
3/4 Teaspoon Ground Red Pepper Flakes
Pinch of Kosher Salt
Lobster Court Bouillon ||
1/2 Large Onion
1 Celery Stalk
1 Carrot
1 Head Garlic
1 Sprig Thyme
2 Juniper Berries
20 Black Peppercorns
2 Dried Bay Leaf
1 Tablespoon Salt
3 Tablespoon White Wine Vinegar
1# Live Lobster
Garnishes |
Pickled Fresno Chili
Parsley Leaves
Thai basil
Opal Basil if you can find it!
Lemon Zest
Maldon Sea Salt
About me: I have worked in professional kitchens since I was 17 and have worked my way up through many positions. I am currently an executive chef of a hotel in Los Angeles.
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Music : Before Chill - Yomoti
Instagram : justahumblecook
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