Best Pan Seared Lobster With Lemongrass Broth Shiitake Truffle Flan Recipes

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LOBSTER PAN ROAST WITH SALSA VERDE AND SPICY TOMATO RELISH



Lobster Pan Roast with Salsa Verde and Spicy Tomato Relish image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 23

1/4 cup olive oil
3 tomatillos, papery skins removed and roughly chopped
2 tablespoons coarsely chopped parsley
2 tablespoons coarsely chopped basil
2 tablespoons coarsely chopped tarragon
2 tablespoons water
1 tablespoon minced garlic
1/2 cup white wine
4 cups clam juice
1 lemon, juiced
Salt and pepper
1 tablespoon unsalted butter
2 medium ripe tomatoes, coarsely chopped
2 tablespoons finely diced Spanish onion
1 tablespoon coarsely chopped parsley
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup pure olive oil
Salt and pepper
8 live lobsters, 1 1/2 pounds each
1/4 cup olive oil
Salt and freshly ground pepper
16 new potatoes, roasted and halved

Steps:

  • For the salsa: Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos 3 minutes. Place the tomatillos in a food processor, add the parsley, basil, tarragon and water and puree.
  • Place the remaining 2 tablespoons of oil and the garlic in a medium saute pan over low heat and cook the garlic until cooked through. Raise the heat to medium, add the wine, and reduce the mixture to almost dry, 3 to 4 minutes. Add the clam juice and reduce by four-fifths.
  • Add the lemon juice and season to taste with salt and pepper. Add the butter and the tomatillo-herb puree, taste, and reseason if necessary. The salsa should be full flavored.
  • For the relish: Combine the tomatoes, onion, parsley, red pepper flakes, vinegar, and oil in a mixing bowl and season to taste with salt and pepper.
  • For the lobster: Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body. Pull or cut off the claws. Pull or cut off the tails and cut in half lengthwise. Discard the bodies.
  • Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking. Season the lobster pieces to taste with salt and pepper and sear 3 minutes. Pour off excess oil. Add the salsa verde and potatoes to the pan and season to taste with salt and pepper. Place the pan in the oven and roast until the lobster is cooked through, 15 minutes. Reseason if necessary. Arrange the lobsters on a platter with the potatoes and sauce and spoon the relish over them.

PAN ROASTED LOBSTER WITH CAVA BUTTER SAUCE AND SALSA VERDE RICE



Pan Roasted Lobster with Cava Butter Sauce and Salsa Verde Rice image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 21

4 live lobsters (1 1/2 to 2 pounds each)
Olive oil
Salt and pepper
2 shallots, finely chopped
2 cups Cava
2 tablespoons champagne vinegar
2 tablespoons heavy cream
3 sticks very cold unsalted butter, cut into small cubes
Salt and freshly ground white pepper
1 tablespoon finely chopped tarragon
1/4 cup olive oil
3 tomatillos, papery skins removed, roughly chopped
3 tablespoons chopped parsley
3 tablespoons chopped basil
3 tablespoons chopped tarragon
3 tablespoons water
3 cloves garlic, chopped
1/2 cup white wine
3 cups clam juice
1 lemon, juiced
Salt and freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook 2 lobsters at a time until three-quarters done, approximately 10 minutes. Heat 2 large saute pans over high heat. Split the lobsters in half, brush with olive oil and season with salt and pepper to taste. Place the lobster in the pan, flesh-side down and cook until nicely browned. Turn over and cook shell side down for 1 more minute.;
  • Place the shallots, Cava and vinegar in a medium nonreactive saucepan. Boil the liquid over high heat until reduced to 2 tablespoons. Whisk in the heavy cream and cook for 1 minute. Reduce heat to medium and add the butter, piece by piece, whisking well after each addition until all has been used. Season with salt and white pepper and add the tarragon.;
  • Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos for 4 minutes. Place the tomatillos in a food processor and add the parsley, basil, tarragon, and water and puree.
  • Heat the garlic in a medium saucepan and saute until soft. Add the wine and cook until dry. Add the clam juice and reduce by 3/4. Add the lemon juice and season with salt and pepper, to taste. Add tomatillo-herb puree and cook for 2 minutes.
  • Risotto: 2 tablespoons olive oil 1 tablespoon unsalted butter 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 cups arborio rice 6 cups boiling water Tomatillo-Herb puree 1 tablespoon chopped basil 1 tablespoon chopped tarragon 2 tablespoons chopped parsley Salt and freshly ground pepper
  • Heat olive oil and butter in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add rice and cook for 2 minutes. Add boiling water 1 cup at a time and cook until all liquid has been absorbed by the rice. Repeat until all water is used. Fold in the tomatillo-herb puree and cook until mixture has absorbed most of the liquid. Fold in the herbs and season with salt and pepper, to taste.

LOBSTER IN LEMONGRASS BROTH WITH TRUFFLED SHIITAKE FLANS



Lobster in Lemongrass Broth with Truffled Shiitake Flans image

Developed at Blue Ginger with Tom Berry, one of my sous chefs, this celebratory dish is an East-West spectacular. One look at the ingredients - lobster with lemongrass, shiitakes with truffles - reveals its multicultural pedigree; to me, however, it's just great eating.

Provided by Ming Tsai

Categories     main-dish

Yield Serves 4

Number Of Ingredients 28

4 live lobsters, 1 1/2 pounds each
1 tablespoon canola oil
1 tablespoon tomato paste
1 fennel bulb, cut into 1/4-inch slices
1 medium red onion, cut into 1/4-inch slices
1 carrot, cut on the diagonal into 1/4-inch slices
1 celery stalk, chopped
6 lemongrass stalks, white parts only, pounded to flatten and sliced 1/4 inch thick
2 1/4-inch-thick slices fresh ginger
1 cup Chardonnay or other dry, full-bodied white wine
1 bay leaf
1/2 teaspoon green peppercorns
1 tablespoon canola oil
1 tablespoon finely chopped shallots
1 1/2 cups shiitake mushroom caps sliced 1/4 inch thick
4 eggs
1 cup heavy cream
2 tablespoons scallions, green parts only, sliced 1/8 inch thick
2 teaspoons white truffle oil, plus more for garnish
Salt and freshly ground white pepper
2 tablespoons canola oil
1 1/2 tablespoons fresh lemon juice
1/3 cup scallions, green parts only, sliced diagonally 1/8 inch thick
2 tablespoons butter
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh ginger
1 large bok choy, sliced 1/4 inch thick
Salt and freshly ground black pepper

Steps:

  • Fill the sink with cold water and add ice cubes. Bring a medium pot of salted water to a boil.
  • Meanwhile, numb the lobsters by placing them in the freezer for 30 minutes. Transfer them to a heavy cutting board, insert the tip of a large, heavy knife at the base of the heads, and cut completely through. Remove the claws, knuckles (the sections beneath the claws), and tails. Set the bodies aside for the broth. Cut the tails in half lengthwise up to the flat feathery appendages at the base of the tails (these remain intact) and reserve.
  • Transfer the claws to a large heatproof bowl, pour the boiling water over them to cover, and allow them to cook, about 5 minutes. After 3 minutes, add the knuckles. Remove the lobster parts and plunge into the ice water. When the lobster is cold, remove the mea tand reserve.
  • To make the broth, split the reserved lobster bodies. Heat a large, heavy pot over high heat. Add the oil and swirl to coat the bottom of the pot. When the oil shimmers, add the lobster bodies and saute, stirring, until the shells turn red, about 10 minutes. Add the tomato paste, fennel, onion, carrot, celery, lemongrass, and ginger and saute, stirring, until the vegetables are soft, about 8 minutes. Add the wine, stir, and reduce the liquid by half, 10 to 15 minutes. Do not boil; it will cloud the broth. Add the bay leaf, peppercorns, and about 8 cups of water to cover the bodies. Reduce the heat and simmer for 2 hours, strain, and keep hot.
  • Preheat the oven to 300 degrees F. To make the flans, heat a medium skilled over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the shallots and saute, stirring, until soft, about 5 minutes. Add the mushrooms and saute, stirring, until softened, about 8 minutes. Transfer the mixture to a large bowl and place in the freezer to chill quickly, about 15 minutes. When cold, add the eggs, cream, scallions, and truffle oil and mix.
  • Fill a kettle with water and bring to a boil. Spray four 4-ounce ramekins lightly with nonstick cooking spray and have ready a baking dish large enough to hold them. Fill the ramekins four-fifths full with the flan mixture and transfer them to the pan. Add sufficient boiling water to the pan to come halfway up the sides of the ramekins and transfer to the oven. Bake just until the flans are set, about 25 minutes.
  • Meanwhile, season the reserved lobster tails with the salt and pepper to taste. Heat a large skillet over high heat. Add the canola oil and swirl to coat the pan. When the oil shimmers, add the tails, feeler sides down. Cook, turning once, until the shells turn red, about 5 minutes. Add the claws, stir, and add 3 cups of the broth. Add the lemon juice and season with the salt and pepper to taste.
  • Divide the fondue among 4 large pasta bowls. Carefully invert a flan onto each portion. Top with the lobster tail and claws and ladle the broth around. Garnish with the scallions and serve.
  • To make the fondue, heat a large skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat the pan. Add the garlic and ginger and saute, stirring, until soft, about 5 minutes. Add the bok choy and 1/2 cup of the reserved lobster broth. Season with the salt and pepper to taste and cook until the bok choy is soft, about 5 minutes. Fold in the remaining 1 tablespoon of butter, correct the seasonings, and keep warm. Add the knuckles right before serving to warm.

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