Lobster Blinchiki Recipes

LOBSTER FARROTTO WITH LOBSTER MUSHROOMS AND ZUCCHINI

Steps:

• Heat the lobster stock in a saucepan over medium heat. Add the lobster tails and cook for 10 to 12 minutes. Remove to a sheet tray and set aside to cool. Reserve the stock for later. Remove the meat from the shells and cut into nice bite-sized pieces.
• To a large skillet, add the mushrooms and cook, stirring occasionally, until brown, 8 to 10 minutes. Add a drizzle of olive oil and some salt. Remove from the heat. Dice half of the sauteed mushrooms and leave the other half whole for garnish.
• Heat a large high-sided saute pan over medium-high heat with some olive oil. Add the onion and some salt and sweat until translucent, 5 to 7 minutes. Add the farro and stir to coat in the onions and olive oil. Toast for 5 minutes, then add the wine. Season with salt, then allow the wine to reduce, stirring occasionally, until it's almost completely absorbed. Add the tomato paste and stir to combine. Begin to add the stock 2 ladlefuls at a time. Cook, stirring frequently, until the stock has absorbed into the farro. Repeat adding the stock two more times until the farro is tender but still has some bite to it. (There may be leftover stock.) Stir in the zucchini. Add the butter and Parmesan and stir vigorously to combine. The farro should be loose and creamy. Fold in the diced lobster mushrooms, diced lobster meat and chives.
• Plate the farrotto and garnish each portion with a slice of lobster mushroom. Garnish with the micro basil.

LOBSTER BLINCHIKI

Steps:

• Melt butter in a large pot. Dice shallot and lobster meat and add to butter. Save lobster shells. Add 4 ounces white wine and reduce to medium heat (reduce by 1/2). Add 2 ounces heavy cream and tarragon and reduce on medium heat by 1/2. Add salt and pepper to taste. Cool to room temperature. Save remainder of heavy cream for the lobster sauce.
• Saute lobster shells in a large pot with 6 tablespoons olive oil over high heat. After the shells turn orange, remove them from pot and save them. Add all vegetables including onion and garlic and saute in olive oil until they are light brown. Put the lobster shells back into the pot with the mixture. Deglaze with 2 tablespoons olive oil and lobster shells, and add brandy and chopped tomatoes. Add water or fish stock to cover mixture and lobster shells. Simmer for 20 minutes. Strain out lobster shells and vegetables, keeping just the liquid in the pot. Reduce liquid by half. Add the remaining 2 ounces heavy cream and simmer. Place mixture in blender with butter and juice of 2 lemons. Blend until butter is fully incorporated. Mixture should be thick and creamy. Add salt and pepper, to taste.
• Lay blini flat. Place 1 teaspoon of lobster stuffing on the half of blini closest to you. Roll blini tightly and gently away from you. Place 3 completed blini on plate with lobster rolled inside. Garnish with Sauteed mushrooms. Add chives and dill to taste. Serve with the Lobster sauce.

LOBSTER MIRANDA HILL

Steps:

• Place lobster in large bowl of 96.8 degree water to drown.
• Bring large pot of water to boil and add 12 allspice berries and bay leaves. Remove claws and legs from lobster. Reserve legs and add claws and tail to water and cover pot. Cook 3 minutes for each pound, about 6 minutes total. Plunge in bowl of ice water when done, to stop cooking. Once cooled, cut lobster in 1/2 lengthwise and rinse. Remove meat from tail and claws and cut into small pieces and set aside. Rinse tail shell and reserve.
• In small pan, add remaining allspice and 1/2 of rum. Heat on medium low heat.
• Place lobster legs in blender and crush. Strain allspice/rum mixture into blender with legs and puree. Heat 1 tablespoon clarified butter in frying pan on medium heat. Add shallot and garlic. Stir in the tomatoes and season generously with salt and pepper. Strain pureed legs and rum mixture through a fine sieve into tomato mixture and add white wine; boil, stirring well. Sieve all this into a clean saucepan and reduce to 3/8 cup.
• Preheat warming oven to 400 degrees. In a small frying pan, melt fresh butter and cook mushrooms. Stir in lime juice. Add shrimp and lobster meat. Push contents of pan to edge, add remaining rum and flame. When flames have died down, stir in sour cream and tomato-lobster stock and reduce again. Stir in arrowroot mixture. Place tail shells in the oven to warm on a heat-proof platter. Toss watercress with oil and vinegar. Remove shells from the oven and spoon lobster mixture into heated shells and garnish with dressed watercress.

BLINCHIKI

Steps:

• Mix the eggs, salt and sugar until thoroughly blended. Stir in 1 cup of milk. Add flour until a thick batter is formed. Add a splash of vegetable oil to mixture. Pour the batter into a hot, oiled skillet. Fry until golden on 1 side, then flip over and brown the other side.

LOBSTER THERMIDOR

Steps:

• Place a medium saucepan on a burner and add 2 cups water. Bring to a boil, then reduce the heat and slowly whisk in all of the butter. Hold warm until ready to heat lobsters.
• Marinate filets in 1/4 cup olive oil, cracked black pepper, and thyme for 1 hour at room temperature.
• Preheat a grill. Season filets with kosher salt and grill to desired temperature. Remove from grill and allow to rest for 4 minutes before serving.
• While meat is coking, reheat the melted butter if needed. While meat is resting, place the lobster tails and claws in the butter and heat until warmed all the way through, about 3 minutes.
• Meanwhile, heat remaining 1/4 cup olive oil in a saute pan over medium heat. Add chopped garlic and blanched baby spinach and saute until heated through.
• For each dish, place a potato cake in the center of a plate, top with sauteed spinach, and a lobster tail. Thinly slice the filet into 6 slices and fan the filet out in front of the potato and spinach. Top with the lobster claw and pour sauce around the plate. Serve spaetzle as a side dish.
• Preheat oven to 400 degrees F.
• In a baking dish, toss the whole potatoes with the olive oil, salt, and pepper. Roast until mostly cooked through. Remove from oven and cool. Peel potatoes and grate. Season with salt and pepper, to taste.
• Melt the butter in a saute pan over medium heat. Saute the onion until tender. Add the cooked onion to the grated potato mixture. Form into 4 patties, place on a cookie sheet, cover with plastic wrap, and chill in the refrigerator.
• Heat about 1/4 cup of olive oil in a large saute pan over medium-high heat. Add potato cakes and saute until golden brown on both sides and heated through, about 2 minutes on each side. Drain on paper towels.
• Preheat oven to 500 degrees F. Place lobster heads on a sheet tray and roast until slightly browned, approximately 15 to 20 minutes. In the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepan. Add brandy and reduce until almost dry. Add white wine and reduce. Add tarragon, bay leaves, parsley, thyme, basil, chicken stock, tomato paste, and roasted lobster heads. Bring to a boil and simmer for 2 hours, skimming periodically. Strain through a chinois, return to the pan, and reduce by half until the sauce starts to thicken, approximately 30 minutes. In the meantime, reduce heavy cream by half in a small saucepan. Whisk in the heavy cream and finish sauce by slowly adding the remaining 1/2 stick of butter, 1 tablespoon at time. Keep warm until ready to serve.
• Beat egg, yolks, and milk in bowl and set aside. Measure all dry ingredients and place in bowl. Add egg mixture to flour mixture and blend with hand, then add the melted butter. Let batter rest for 30 minutes.
• Bring a large pot of boiling, salted water to a boil. Place a perforated hotel pan over the boiling water. Pour the batter into the perforated pan and press it through into the water. Cook until spaetzle rises to the top. Drain and shock in ice water. Drain again and toss with the oil. Serve as a side with the lobster.

LOBSTER WITH BASIL-LEMON BUTTER

Steps:

• Add enough water to a large pot to fill it a third of the way-enough to steam, but not fully submerge the lobster-and bring to a boil. Meanwhile, make the compound butter by placing butter, herbs, shallot, salt, a few grinds of pepper, and zest in bowl of a food processor. Process until smooth, adding water 1 spoonful at a time if necessary to loosen and blend properly. Add lemon juice and process again to combine. Transfer seasoned butter to small container, cover, and hold at room temperature. (Note: Butter can be made in advance, refrigerated, and brought back to room temperature for serving.)
• When water has boiled, add sea salt, approximately one handful for each quart of water. Add whole lobster and steam for 5 minutes.
• Remove lobster from pot using a large slotted spoon or tongs. When cool enough to handle, break down the lobster in this order, placing each piece of meat gently on a plate: First, remove the claws. Then separate the tail from the head. Break the thick leg attached to the claw into two pieces at the joint, using the kitchen counter as leverage. Break the claw into two pieces, loosening at the joint. Split claw open with back of a chef's knife, and twisting at 90 degree angles. When the claw has cracked open, pull out the claw meat whole. Repeat with other claws.
• Lay each tail on its side and press down to crack; do not smash. Use thumbs to pull shell away, and gently pull the tail out whole. Trim away any ragged, small pieces of meat (and reserve for another use). Break down the elbows by gently cracking the shell with the back of a chef's knife in several places and peeling it away. Gently scrape the albumen from the meat.
• To finish, use the back of a spoon to smear some compound butter on the side of the plate. Slice lobster tail in half lengthwise, and arrange with other lobster pieces on the plate. Garnish meat with an additional dollop of butter, sea salt, a drizzle of olive oil, and a squeeze of fresh lemon juice.