Best Lobster Schnitzel With Key Lime Buerre Blanc Recipes

FLORIDA KEYS LOBSTER AND YELLOWTAIL SNAPPER BARBECUE WITH FRESH MOJO, MANGO SALSA, AND GARLIC WHIPPED BONIATO

Steps:

• Preheat a grill or grill pan over medium heat.
• Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
• After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with grilled vegetables of your choice and Garlic Whipped Boniato.
• In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.
• In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings
• Bring a large pot of water to the boil and then salt the water.
• Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed.

LOBSTERS WITH BEURRE BLANC

Steps:

• Fill a large pot two-thirds full with water. Add 1/4 cup salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5 to 6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
• Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter, 1 tablespoon at a time, until thick and smooth. Remove from heat.
• Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
• Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.

CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC

Steps:

• In a stainless steel bowl, whisk together the eggs, cream, and mustard. Season with the celery salt, cayenne pepper, and salt, to taste. The egg mixture can be stored in the refrigerator for up to 2 days. Preheat the oven to 350 degrees F. Pick through the crabmeat carefully to be sure that all the shell and cartilage are removed. Put 2 quarts of water on to boil. Brush 8 (5-ounce) timbale molds with clarified butter. Cut out 8 round disks of waxed paper and place 1 in the bottom of each mold. Brush the paper with butter. Divide the crabmeat among the 8 molds. Pour 2 tablespoons of the custard over the crabmeat in each mold. Carefully fill the molds with the Spinach Mousse. Place the filled molds in a 12 by 12 by 2-inch baking dish. Fill the dish halfway with boiling water and gently place on the lower rack of the oven. Bake for 50 to 60 minutes, or until the mousse is firm to the touch. If the tops of the timbales begin to brown, cover with aluminum foil. Carefully remove the dish from the oven and let the timbales set a bit. The timbales can be kept in a warm water bath on top of the stove for several hours. Drizzle with Smoked Tomato Beurre Blanc before serving.
• In a 2-quart heavy bottomed saucepan over medium heat, melt the butter. Add the flour, and stir with a wooden spoon for 3 to 4 minutes or until the flour turns a light golden brown. Remove from heat. In a 1-quart heavy bottomed saucepan, scald the milk and cream. Remove from the heat and add to the flour mixture, whisking to incorporate. Place over medium heat and cook, stirring frequently, until mixture is very thick. Remove from heat. Blanch spinach in rapidly boiling water for 30 seconds. Drain, pressing out any excess liquid. Add to the thickened cream mixture. Puree the spinach sauce in a blender or food processor until smooth. Add the eggs and blend lightly to just incorporate. Season with nutmeg, white pepper, and salt. Use as directed above.
• For sauce, heat shallots and cider vinegar in a medium skillet. Reduce until almost no liquid remains. Add cream and pureed tomatoes, bring to a boil, and reduce by 1/2. Reduce heat slightly, and whisking constantly, add butter, piece by piece; the sauce should not be too hot while you are incorporating the butter. When all of the butter has been added, remove from heat and add chives, lemon juice, and salt, to taste. Keep warm until ready to use.

KEY LIME CUPCAKES WITH KEY LIME CURD

Steps:

• For the cupcakes: Preheat the oven to 300 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
• Sift the flour, baking powder and salt and set aside in a bowl.
• In the bowl of electric stand mixer with a paddle attachment, cream the butter and granulated sugar together for about 2 minutes. Then scrape down the bowl and add the eggs one at a time. After adding all the eggs, scrape down bowl and add the milk and dry ingredients. Mix on low until well incorporated. Scrape down the bowl again and hike up from low speed to medium speed for about 20 seconds, and then scrape down the bowl for the last time.
• Fill the cupcake liners three-quarters full with batter. Bake for 20 to 22 minutes, rotating the cupcakes after 12 minutes, and bake until the cupcakes are baked through. Cool the cupcakes completely.
• For the frosting: Sift the powdered sugar and set aside in a bowl.
• In the bowl of electric stand mixer with a paddle attachment, cream the butter and cream cheese on low speed. Scrape down the bowl and add the sifted powdered sugar 1 cup at a time. Slowly add the key lime juice and zest until well incorporated. Scrape down the bowl and mix on low speed. Then hike up to medium to high speed for about 2 minutes until creamy and fluffy.
• For the curd: Whisk the eggs, sugar and key lime juice in a steel bowl and set aside while you prepare a double boiler.
• Put a small pot half full with water on the stove over medium to high heat. Place the steel bowl with the whisked eggs on top of the pot and mix with a spatula until your mixture has become creamy like sour cream, 6 to 8 minutes. Remove the mixture and strain, getting rid of excess egg particles. Grab a second steel bowl and dump your egg mixture inside, adding your zest and cold butter. Mix until well incorporated and place in the fridge until it slightly thickens, 10 to 15 minutes (or until desired consistency is achieved).
• Hollow out the middle of the cooled cupcakes with an apple corer or melon ball scooper and set aside. Fill the cupcakes with the curd. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Swirl on the frosting, and then edge the sides in pop rock candies.

KEY LIME BEURRE BLANC SAUCE RECIPE

Steps:

• Place all the ingredients, except the heavy cream and butter, in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Add the heavy cream to the pan and reduce by half, 1 to 2 minutes. Remove the pan from the heat and reduce the temperature to medium-low. Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve - do not allow the sauce to boil or it will separate. Yield: about 1 1/4 cups

LOBSTER WITH BEURRE BLANC

Steps:

• Fill a large pot two-thirds full with water. Add salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5-6 minutes. Transfer to a plate using tongs, and let stand until cool enough to handle. Cut each in half lengthwise using a knife or kitchen s hears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
• Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to skillet (you should have about 3 tablespoons). Reduce heat to low. Whisk in butter; 1 tablespoon at a time, until thick and smooth. Remove from heat.
• Whisk cream until soft peaks form. Fold whipped cream into beurre blanc. Season with salt, white pepper, and lemon juice.
• Heat broiler. Spoon half the beurre blanc over lobsters. Scatter lemons around lobsters. Broil until beurre blanc is bubbling and lobsters are cooked through, about 2 minutes. Remove from oven. Spoon remaining beurre blanc over lobsters. Serve with lemons.