|Chef Michael Wurster's Molecular Shrimp Cocktail|
Shrimp cocktail has been around as long as most people can remember. And it's probably one of the easiest hors d'oeuvres to put together. Cold shrimp, cocktail sauce, and lemon served atop Bibb lettuce. Even the most challenged home cooks can throw it together.
As tasty as it can be, even the best shrimp cocktail is kind of passé these days. Something you loved to nosh down on as a kid at your mother's cocktail parties but now is a bit meh. Well, Malcolm's
chef Michael Wurster wants to evoke that memory with his molecular version. He incorporates all of the traditional ingredients in new forms. According to Wurster, "It's all about triggering their memory [diners]. If you hear, 'Oh. Your shrimp cocktail or mashed potatoes were really good, but my mom made it like this...,' you know you got them. It's all about creating a visceral experience."
Wurster makes a Bibb lettuce purée by blanching the lettuce and then puréeing it in a food processor. He then sets it with Agar Agar -- a gelatinous form of sea kelp.
2842 S. Ocean Blvd., Palm Beach, FL