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 Hosted By
Ellice & Monty |
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Poached Lobster & Shrimp, carrots
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Serving Size -
8
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Prepared By -
Ellice & Monty
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Recipe Rating
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Printer Friendly Recipe
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8 - 1 1/4 lb live lobsters |
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2 1/2 pounds cold butter, cut into 1 inch cubes |
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1 tablespoon piment d'Espelette |
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GLAZED BABY CARROTS AND SUGAR SNAP PEAS: |
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16 baby carrots, green tops intact |
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2 tablespoons diced ginger |
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16 baby carrot tops (reserved from Glazed Baby Carrots and Sugar Snap Peas) |
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8 tablespoons Yellow Carrot Puree |
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Glazed Baby Carrots and Sugar Snap Peas |
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3 tablespoons beluga lentils |
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5 tablespoons chopped pistachios |
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2 cups puffed white rice cereal |
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2 tablespoons vadouvan curry spice |
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4 cups peeled and thinly sliced yellow carrots |
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1 cup peeled and thinly sliced orange carrots |
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1 cup roughly chopped carrots |
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LOBSTER: - Fill a large stockpot with water and bring the water to
150°F. Add 2 of the lobsters, and cook for 7 minutes,
maintaining the temperature of the water at 150°F.
Remove the tails from the lobsters and transfer them to
an ice bath. Return the knuckles and claws to the water
and continue cooking for 7 more minutes. Transfer the
knuckles and claws to the ice bath. Repeat with the
remaining lobsters. When the tails, knuckles, and claws
are completely cool, carefully remove the meat from the
shells, making sure to keep the meat intact. Refrigerate.
ORANGE BEURRE BLANC: -
Reduce the white wine in a saucepan to 1 cup. In a
separate saucepan reduce the orange juice and the
cream to just over 1 cup. Stir the reduced wine into the
orange juice mixture and place the pan over low heat.
Slowly whisk in the butter. 3 or 4 cubes at a time. Stir
slowly and constantly. When the butter is completely
emulsified. add the salt and piment d'Espelette. Keep
warm at 155°F.
GLAZED BABY CARROTS AND SUGAR SNAP PEAS: -
Trim the tops of the carrots leaving 1/2 inch of green,
and reserve. Place the carrots in a medium saute pan
over medium heat along with the Chicken Stock, butter,
and salt. Cover and simmer for 7 minutes, until the
carrots are tender and glazed. In the meantime, bring
a pot of salted water to a boil. Add the snap peas and
cook for 1 to 2 minutes. Transfer with a slotted spoon
to a bowl of ice water. Once the peas are cold, drain and
dry them. Add the blanched sugar snap peas to the
glazed carrots, tossing to glaze the peas. Finish with
the lime zest. Cool to room temperature.
CITRUS SABAYON: -
In a saucepan over medium heat, reduce the Lobster
Stock to 2 cups. Add all the citrus juices and reduce
over medium heat to just under 2 cups. Add the ginger
and reduce until 1 cup remains. Strain the reduction
and pour into a whipped-cream canister. Add the
melted butter, eggs, egg yolks, and salt. Charge with
2 N O cartridges. Place in a 145°F water bath and cook for 1 hour.
VADOUVAN GRANOLA: -
Preheat the oven to 200°F. Cook the
lentils in boiling salted water until tender,
about 10 minutes. Drain and spread them
out on a rimmed baking sheet lined with
parchment paper to cool.
Mix the rolled oats with 3 tablespoons
of the canola oil and place on a rimmed
baking sheet lined with parchment paper.
Toast in the oven for 35 minutes. Remove
from the oven and allow to cool. Raise the
over temperature to 275°F.
Place 1 1/2 teaspoon of the canola oil in
a small saute pan over high heat. Once
the oil begins to smoke. add half of the
wild rice. Stir the rice constantly for 20
seconds. The rice should puff up and be
light to medium brown. Transfer to a paper
towel to drain off excess oil and cool. Repeat
with another 1 1/2 teaspoon of canola
oil and the other half of the wild rice.
Combine the lentils. oats. wild rice.
pistachios. and puffed white rice in a
mixing bowl. Combine the honey. 1/3 cup
of the canola oil. the vadouvan curry.
salt. and 1 tablespoon water in a small
pot, and bring to a boil. Once the mixture
boils. pour over the dry ingredients and
mix together thoroughly. Place on a
13-by-18-inch rimmed baking sheet lined
with parchment paper. Toast in the oven
at 275° for 8 minutes. Remove from
oven and flip onto a new baking sheet
lined with parchment paper., Return to
the oven and toast for another 8 minutes,
until golden brown. Remove from oven
and allow to cool. The granola can be
stored in an airtight container for up to 5 days.
YELLOW CARROT PUREE: -
Melt the butter in a medium saucepan
over medium heat. Add the carrots
and the salt and sweat for 5 minutes ..
Add 4 cups water. cover. and cook until
very tender, about 10 minutes. Strain,
reserving the liquid. Puree the carrots In
a blender until smooth. adding a little of
the cooking liquid if necessary to blend.
Pass the puree through a fine-mesh
tamis and chill over ice.
LOBSTER STOCK: -
Clean the lobster bodies by removing the
outer shell with the antennae and discarding, using scissors. clean the lungs
and legs off the sides of the body and cut
the bodies into quarters. Heat the oil in a
20-quart stockpot over high heat. Saute
the lobster bodies until they are evenly
browned. 10 to 12 minutes. Add the
onions. calrots. celery. leeks. fennel. and
garlic and saute for 5 to 7 minutes. until
they are tender, Add the tomato paste
and saute for 4 to 5 minutes. Add the
Cognac and reduce to 2 tablespoons. Add
the white vine and reduce to 1/2 cup. Add
the ice. thyme. tarragon. lemon verbena.
and peppecorns and bring to a simmer
over mediun heat. Skim off any impurities
or fats that rise to the top. Simmer
for 30 mins and strain through a finemesh
chinds. Reduce to 1 gallon. strain
again and chill over ice.
TO FINISH: - Heat the Orange Beurre Blanc to 115°F and add the
lobster tails (and knuckles and claws, if using) for 5 to
10 minutes or until warmed through. Remove from the
Beurre Blanc and sprinkle lightly with Fleur de sel.
Bring a pot of salted water to a boil. Add the carrot
tops and cook for 30 seconds. Transfer with a slotted
spoon to the bowl of ice water. Once cool, drain.
Using a vegetable peeler or mandoline, make thin ribbons
from the red carrot. Toss the ribbons with the olive
oil and 1/4 teaspoon Fleurde sel.
Warm the Yellow Carrot Puree in a small saucepan
over low heat. Spoon the Puree onto a plate and pull
with a spoon toward the right. At the top of the Puree,
sprinkle a line of Vadouvan Granola (about 2 1/2 inches).
Place a lobster tail (2 knuckles and 2 claws) on top
of the Granola. At the bottom of the Puree, delicately
place 2 glazed carrots, 2 carrot tops, a sugar snap pea,
and a red carrot-ribbon. Top with a coriander blossom.
At the last minute, expel 1 to 2 tablespoons of the Citrus
Sabayon over the lobster tail (and claws). Repeat with
the remaining ingredients. to serve 8. |
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