Green pea blini with rock lobster and yuzu crème

Pea blinis

Blanch the peas in boiling water until just cooked.

Combine half the peas, chives, one whole egg, the yolk, cream, flour and baking powder in a food processer. Process until smooth.

Fold the melted butter and the remaining peas into the mixture and season with salt and pepper.

Heat a large frying pan over medium-high heat. Lightly brush the pan with a little butter.

Drop 1 tablespoon of blini mixture into the pan. Cook for 30 seconds or until the mixture has browned lightly underneath and bubbles appear on the surface.

Flip and cook for 30 seconds to 1 minute, or until blinis are fully cooked. Repeat with the  remaining blini mixture.

Deep fry the capers until crispy and drain on paper towels. Set aside until ready to assemble.

 

Yuzu Crème

Mix all ingredients together and season with salt and pepper.

 

Rock Lobster

Bring a pot of water to a boil.

Reduce heat to a soft boil and add the chopped lemon

Drop tails in one at a time and set your timer for 8 mins. If the tails are larger, increase the cook time.

The lobster is cooked when the meat has become pearly and opaque. Continue cooking if the meat looks overly translucent.

Cool the cooked lobster tails right away with cold fresh water to keep them from over cooking.

Once cooled, carefully use scissors to remove the flesh from the shell.

To assemble

Slice the lobster tails into rounds.

Lay the lobster onto the blini, place a dollop of yuzu crème on top and garnish with the fried capers and dill.