We stepped into the kitchen of culinary craftsman, Chef Evan Funke, to witness the genius behind his famed Lobster Foldi— a dish that seamlessly blends traditional Italian techniques with inventive flair. Funke's creation features succulent lobster, expertly poached to perfection, enveloped in a light and crispy tempura batter, and finished with the bold heat of Cloud23's Hot Habanero Sauce. Nestled in a freshly baked foldi and crowned with a vibrant slaw, it captures Evan’s passion for bold flavors and unforgettable textures, delivering a taste of his magic straight to your table.
Lobster Foldi | Evan Funke
Chef Evan Funke
2
45 minutes
30 minutes
Southern Italian
Main Course
The Lobster Foldi Meets Cloud23's Hot Habanero Sauce.
We stepped into the kitchen of culinary craftsman, Chef Evan Funke, to witness the genius behind his famed Lobster Foldi— a dish that seamlessly blends traditional Italian techniques with inventive flair. Funke's creation features succulent lobster, expertly poached to perfection, enveloped in a light and crispy tempura batter, and finished with the bold heat of Cloud23's Hot Habanero Sauce. Nestled in a freshly baked foldi and crowned with a vibrant slaw, it captures Evan’s passion for bold flavors and unforgettable textures, delivering a taste of his magic straight to your table.
Ingredients
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1 (2 lb) lobster
1 lemon, halved
1 tsp whole black peppercorns
1 cup dry white wine
1 brown onion, peeled and halved
4 tbsp salt
1 bay leaf
8 quarts water
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1 bulb fennel
1 bunch scallions
1 medium-sized carrot
2 Persian cucumbers
1 large stalk of celery
1/2 cup mint leaves, picked
1/2 cup basil leaves, picked
1/4 cup parsley leaves, picked
1 lemon, quartered, seeds removed
2 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
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1 cup all-purpose flour
1 cup rice flour
1 cup cornstarch
1 tsp salt
1 tsp baking powder
3 cups club soda
2 cups all-purpose flour for dredging
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1 (8 oz) ball of pizza dough
00 flour, for dusting
Extra virgin olive oil
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6-8 tbsp Cloud23 Hot Habanero
2 tbsp unsalted butter
Directions
In a large pot, bring 8 quarts of water to a boil. Add the onion, lemon, wine, peppercorns, bay leaf, and salt. Simmer for 8-10 minutes.
Lower to a simmer, add the lobster, and cook for 10 minutes. Prepare an ice bath.
Remove lobster, place in ice bath for 5 minutes. Clean and prepare lobster meat from the tail, claws, and knuckles.
Stretch the Dough for the Foldi: Dust a work surface with 00 flour. Stretch dough into a 12-inch disk. Drizzle with olive oil, fold in half, and bake at 500°F for 4-6 minutes.
Make the Slaw: Wash all vegetables and herbs. Shave or julienne fennel, carrot, cucumber, and celery. Place in a bowl with herbs.
Prepare the Tempura Batter: Mix flours, salt, and baking powder. Add club soda while whisking until smooth. Chill.
Make the Sauce: Combine Cloud23 Hot Habanero Sauce and butter in a pan over medium heat. Whisk until smooth and keep warm.
Fry the Lobster: Heat oil to 350°F. Dredge lobster in flour, dip in tempura batter, and fry until crispy. Drain on paper towels.
Assemble the Foldi: Toss fried lobster in Cloud 23 Hot Sauce. Open the Foldi, stuff with lobster, add slaw, and drizzle extra sauce on top.
Comments (1)
Nice Recipe!