How-To Series: Chef Michael Wurster of Malcolm's Makes Us Molecular Shrimp Cocktail
Categories: How-To Series
Step Four
To create his "dippin' dots" cocktail sauce, Wurster makes his own simple recipe, runs it through a high-speed blender to break up any chunks of horseradish, and puts it in a squeeze bottle. He then puts liquid nitrogen in a bowl and adds the cocktail sauce "straight into the fury," he says. The mixture is stirred vigorously to create little "dots."
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Step Five
Wurster adds the cocktail concoction atop of the shrimp. And voilà: not your mother's shrimp cocktail.
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For anyone looking to try a sampling of chef Michael Wurster's food, the restaurant is hosting a Nicolas Feuillatte Champagne four-course dinner, plus passed hors d'oeuvres for $110, on March 27, at 7 p.m. The shrimp cocktail is not on the menu.
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Malcolm's
2842 S. Ocean Blvd., Palm Beach, FL
Category: Restaurant
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