Lobster Mango Stir Fry With Coconut Butter Johnny Cake Recipes

SPICY COCONUT CURRIED LOBSTER ON A BED OF JASMINE RICE

Steps:

• In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
• Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
• Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.

BOK CHOY FONDUE WITH LOBSTER

Steps:

• In a hot saute pan, saute garlic and ginger in butter. Add bok choy, stock and lobster meat. Season and cook until soft. Check for seasoning.

SPICY LOBSTER CAKES WITH MANGO AND AVOCADO SALSA

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
• In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
• Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.
• Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped. Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine.

STEAMED GLUTINOUS RICE WITH COCONUT AND MANGO

Steps:

• Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut.

UDON SEAFOOD CIOPPINO WITH SMOKY DASHI BROTH AND SPIRALED FISH CAKE

Steps:

• In a large saute pan coated with the canola oil, cook the garlic, ginger, shiitake, bok choy, tomatoes, shrimp, and fish over high heat for 1 minute. Add the mussels, clams, smoky dashi broth, noodles and butter and simmer covered until the shellfish have opened, about 4 to 5 minutes.
• Plating: Pour the broth and the fish into a large-shallow bowl so that the fish shows through the top of the broth. Place the tatsoi on top of the fish. Season with salt and pepper, to taste. Arrange the cut fish cakes around the top of the fish and garnish with the aioli. Set out 4 smaller shallow bowls and ladle out the respective portions making sure to include all the components in each serving.
• In a large pot over medium heat, cook the shallots, garlic, and ginger until transparent, about 20 minutes. Add the tomato and Szechwan peppercorns and continue cooking for 5 minutes. Then add the sake and reduce by a half. Add the mirin and dashi and simmer for 20 minutes. Season with salt and pepper and lightly puree in a blender just until the tomato is just broken up. Strain before using.
• In a food processor, combine the fish, egg, miso, cream, and lemon juice until smooth. Season with black pepper and fold in the scallions.
• Lay the nori shiny side down on a rolling mat and spread a thin layer of fish mousse over 3/4 of the nori. Place the pepper strips at the bottom of the nori and roll, creating a spiral of nori and mousse. Seal the edge of the roll with a little water. Repeat the procedure for the other roll. Whisk the rice flour and soda water together until a thick pancake-like batter is achieved. Dip the nori rolls in the batter and place in a fryer or a medium heavy pot 1/3 full with oil over high heat to 350 degrees. Fry the rolls until very golden. Remove, season with salt and cut on the bias into thick slices.
• Aioli: 2 egg yolks* 2 tablespoons red miso 2 tablespoons roasted garlic, pureed 1 cup canola oil Juice of one lemon Black pepper
• In a food processor, puree the egg, miso, and garlic. While the processor is running, slowly add the canola oil until the mixture thickens. Add the lemon juice and season with pepper. Add a little water if the aioli is too thick.
• Wine suggestion: Bastianich Vino da Tavola 1998