Portuguese Lobster Roll Recipe from ‘Cognitive Cooking with Chef Watson’

The following is a recipe from “Cognitive Cooking with Chef Watson,” which is the result of a collaboration between IBM, which created the computer Watson, and the Institute of Culinary Education. Using a massive database of recipes and food chemical compounds, Watson created groups of ingredients that satisfied three metrics: surprising, pleasant, and synergy. A team of chefs, including James Briscione, director of culinary development at ICE, and Michael Laiskonis, creative director at ICE, would then create recipes using those ingredients. Here, Chef Watson creates a portuguese lobster roll.

“This is probably one of the most complex dishes I created with Watson. It was meant to be a showstopper for our first public appearances at the Pulse Conference and at SXSW. While the presentation may be over-the-top, don’t be afraid to experiment with this dish’s flavors—olive, saffron, basil, lobster, and balsamic—in a more rustic preparation and presentation.” — Chef James Briscione

Pro Notes and Tips

Transglutaminase, sold under the name Activa, is also known as “meat glue.” It is a natural enzyme that causes proteins to bond to one another. It is by no means necessary for this recipe, but it allows for a dramatic presentation with the trio of sauces.

ROMESCO RED PEPPER COULIS

2 tablespoons (30 grams) olive oil
½ cup (30 grams) bread, cubed
2 red bell peppers, roasted, peeled, and seeded
1½ cups (250 grams) Roma tomatoes
chopped pinch red pepper flakes

1. Heat the olive oil in a sauce pot. Add the bread and cook until well toasted. Add the roasted peppers, tomato, and red pepper flakes. Cover and cook until very tender. Purée in a blender until smooth.

SAFFRON FLUID GEL

2 tablespoons (30 grams) olive oil
1 teaspoon (2 grams) coriander seeds
1½ cups (210 grams) carrots, thinly sliced
1 bay leaf pinch saffron
2 cups (500 grams) water
1 percent agar by weight (0.01 x weight of purée, approximately 350 grams) 
0.15 percent xanthan gum (0.0015 x weight of purée, approximately 350 grams) 
lemon juice, as needed kosher salt, as needed

1. Heat the olive oil in a sauce pot. Add the coriander and cook until toasted. Add the carrots, bay leaf, and saffron. Sauté 3 to 5 minutes, without browning.

2. Add water and cover the pot. Simmer until completely tender. Strain the liquid and discard the vegetables.

3. Measure the agar and xanthan by weight, whisk into the liquid, and return to a clean pan. Whisk until the mixture returns to a boil, and cook 1 minute more. Pour into a pan to set.

4. When set, break up the gel, place in a blender, and add water until a smooth, but very thick, purée forms. Season to taste with lemon juice and salt.

BASIL MAYO

½ cup (150 grams) packed basil, blanched, shocked, and squeezed dry
2 ½ tablespoons (150 grams) water
0.67 gram xanthan gum 
1 cup (200 grams) mayonnaise
kosher salt, as needed

1. Combine the basil and water in a blender, and purée until smooth. With the blender running, add the xanthan gum and process for 5 seconds. Whisk the basil purée into the mayo and season to taste.

LOBSTER

1 ½ pounds (675 grams) lobster meat
0.3 ounces (10 grams) Activa RM

1. Coursely chop the lobster meat, sprinkle with the Activa, and mix well. Transfer the meat to a vacuum bag and seal. Press the meat into an even form and leave overnight to set. Then cook sous vide for 15 minutes at 125°F.

CRISPY PULLED PORK

2 tablespoons (18 grams) Worcestershire sauce
¼ cup (45 grams) tomato paste
2 tablespoons (15 grams) balsamic vinegar
2.2 pounds (1,000 grams) pork ribs
vegetable oil, as needed

1. Whisk the Worcestershire sauce, tomato paste, and balsamic vinegar to form a smooth paste. Season the pork with salt and pepper, then coat generously with the tomato mixture. Seal the pork ribs in a vacuum bag and cook sous vide at 162°F for 24 hours. Cool the meat slightly and shred.

2. In preparation for serving, heat a pot of oil to 400°F and fry the shfredded meat until crisp.

TO SERVE

Mini hot dog buns
8 pieces of lettuce
2 tablespoons (20 grams) green olives
Minced micro basil, as needed

1. Slice the lobster into “planks” the size of the buns.

2. Cut the hot dog buns in half and spread some of the basil mayo on the cut sides. lay a leaf of lettuce on each bun and top with the lobster.

3. Finish the lobster with a squeeze of lemon juice, then dot with the red pepper, saffron, and basic sauces. Sprinkle the olives over the lobster, and pile the crisp pork and micro basil on top.