Best Braised Lobster With Grilled Asparagus Potato Hash White Wine Beet Cream And Tequila Lime Relish Recipes

BRAISED LOBSTER

Steps:

• Cook lobster (either steam, boil or broil) for 12 minutes- shock in an ice bath to stop cooking. Remove meat from tail. Cut tail in half. Crack claws and remove meat.
• For chanterelles, clean well, cut down to size. Saute with shallots. Season with salt and pepper. Drain well and reserve liquid. Cool.
• For Fingerlings cook with thyme, bay leaves, onion and garlic.
• Cook Macaroni for 10 to 11 minutes. Blanch and shock, toss in olive oil.
• Once reduced and strained place Broth in saute pan and bring to a simmer. Add lobster meat, chanterelles, fingerlings, and pasta. Reduce sauce. Mount with butter, and garnish with oregano.
• Put all ingredients in a large pot at medium heat. Reduce by 60 percent. Strain.

GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE

Steps:

• Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
• Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.
• When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.
• Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
• While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.
• Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.
• Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
• Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.

GLAZED LOBSTER WITH CHARRED ASPARAGUS AND LOBSTER MASHED YUKON GOLD POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Split the cooled lobster lengthwise from head through tail. Clean out and remove the green tamale material, the stomach, behind the eyes and the waste line through the tail. Crack the knuckles and reserve the meat for mashed potatoes. Remove the claw from the shell and place it in the lobster body cavity. Drizzle melted butter and clam juice over the lobster. Place on a sheet pan and heat 4 to 5 minutes in the oven.
• Pre-heat broiler on high. Remove the pan from the oven and spoon the glacage mixture over the lobster. Place the glazed lobster under the broiler. The sauce should turn color as you watch. Broil to an appetizing light, bubbly brown crust.
• Carefully transfer the lobster to a warmed plate. Serve with Lobster Mashed Yukon Potatoes and Charred Asparagus and garnish with either chives or tarragon.
• Set a bowl over a pot with simmering water to create a water bath. Place the egg yolks, 1 tablespoon salt, cayenne, dry mustard in the bowl and whip lightly to warm through. Emulsify and distribute the mustard, cayenne and salt. When warm, place in a blender. Turn on medium to high speed and slowly drizzle in the melted butter to attain as thick and homogenized sauce that is possible. Taste, re-season with salt, pepper, if needed, and the lemon juice as necessary. Fold in the tarragon. Use a rubber scraper and transfer to a small bowl and reserve over a pilot light until used.
• Whip the cream to medium-soft peaks and place in the refrigerator.
• In a medium bowl, blend exactly 1/3 volume of each of the 3 parts. Mix gently to blend and obtain a smooth blended consistency. Reserve warm.
• In a small saucepan over medium heat, add 2 tablespoons of the olive oil and heat. Add the shallots, garlic and bay leaves and saute until translucent, about 4 minutes. Remove from the heat and set aside.
• Place lobster stock, white wine, cooked shallot mixture, clam juice and remaining olive oil in a medium saucepan. Reduce over medium high heat by 1/2. In a small bowl, knead together the butter and flour to make a paste. Slowly whisk 1/2 of the butter flour paste into the reduced liquid. Simmer to attain a medium thick sauce. Add more butter flour paste to thicken or clam juice to thin. Simmer 10 minutes to cook the starch in the flour. Pass through a strainer and reserve warm.
• Mix all ingredients, season, to taste. Reserve warm.
• Mix together the olive oil and vinegar and season with salt and pepper. Marinate the asparagus. Char in a hot wok or broil or grill until dark brown on the outside.

LOBSTER HASH

Steps:

• If using live lobster, steam or boil them. Let cool at room temperature. Use a cleaver to remove the meat from the claws, knuckles and tails. Freeze the carcass for future use. Remove the cartilage from the claws and the intestine from the tail of the cooked meat. Cut the meat into 1/2-inch chunks. Cover and refrigerate.
• Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2-inch dice. Place in a mixing bowl.
• Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the sauté pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat.
• Add the onion and pepper (including the fat) to the potatoes. Mix in the lobster meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5-inch cakes. Refrigerate until ready to cook.
• Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers.
• Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat. Cook the hash "cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown. Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan. Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once.

SHRIMP ROULADE WITH TEQUILA LIME RELISH

Steps:

• Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish.
• Mix all the ingredients and let stand for 1 hour. For garnish, use carrot peels and chives.