Lobster Foldi | Evan Funke

Ingredients

For the Lobster

• 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

For the Slaw

• 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

For the Tempura

• 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

For the Foldi

• 1 (8 oz) ball of pizza dough

• 00 flour, for dusting

• Extra virgin olive oil

For the Sauce

• 6-8 tbsp Cloud23 Hot Habanero

• 2 tbsp unsalted butter