Chilled Lobster Satay with Kalmansi

by Jake Klein

1 ½ lb live lobster
2  3 inch pieces of ginger
1 vanilla pod split and scraped
salt to taste
4 bamboo skewers

1. In a large non-reactive pot bring 1 gallon of water to the boil over high heat.  Add your ginger, vanilla pod and scrapings to the boiling water.  Season the stock with salt.  It should be highly seasoned. 

2. Place the lobster into the boiling stock.  Allow the stock to come back to the boil and cook the lobster for about 7 minutes.  Remove the lobster from the stock and chill it in an ice bath.  Remove the lobster from the shells and cut into eight pieces.  Place two pieces of lobster on each skewer.

 For the sauce:

¼ cup fresh kalamansi juice (substitute 2 tablespoons frozen kalamansi juice and 2 tablespoons fresh lime juice)
1 tablespoon grapeseed or canola oil
½ tablespoon finely chopped chervil
½ tablespoon finely chopped cilantro
sugar to taste

Whisk all of the ingredients together in a non-reactive mixing bowl.  The sauce should be sour with a hint of sweetness.