Lobster With Baby Vegetables Recipes

BABY VEGETABLES WITH TARRAGON NAGE

Steps:

• Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander.
• Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water. Dry well.
• In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown. Add the cold water. When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through. Taste and season with salt if needed. Remove from heat and serve.

LOBSTER WITH MIXED VEGETABLES, HONEY CORIANDER SAUCE, AND BASIL OLIVE OIL SAUCE

Steps:

• To make the lobster: In a large stockpot, combine the stock, carrots, onions, and celery. Season with salt and pepper and bring to a boil. Add the lobsters and cook until bright orange or red, about 7 to 10 minutes. Remove the lobsters from the pot and set aside. Discard the stock liquid.
• To make the vegetable mixture: In a large skillet, combine the water and the vegetables that take the longest to cook, the carrots, fennel, radish, onions. Cook for 3 minutes. Add the remaining vegetables and cook the mixture until all of the vegetables are still bright in color, but are fork tender. Drain the liquid and set the vegetables aside.
• To make the basil sauce, simply combine the olive oil, basil, and pignoli nuts into a blender. Once the mixture is well combined, season with salt and pepper. Place the sauce in a squirt bottle and set aside.
• To prepare the coriander sauce, combine the olive oil and the coriander seeds in a small pot. Over medium heat, bring the oil to 150 degrees F. Remove the mixture from the heat, and set aside so the coriander seeds can infuse into the oil. Once the oil is cooled, use a strainer and remove the seeds from the oil.
• In a separate bowl, combine the vinegar, salt, and pepper, and mix until salt is dissolved. Add the tomato paste and stir until combined. Once the tomato paste is combined, add the ketchup, honey, orange juice, lemon juice, and mix well until all ingredients are incorporated. Using a hand-held blender, slowly add the infused oil to the mixture. The mixture should start to emulsify and become thick. Once all of the oil has been added, continue to blend until well combined. Place sauce in a squeeze bottle and set aside.
• To plate the lobsters, crack the lobster shells and remove the meat from the tails and claws. In a separate skillet, heat the vegetables slightly and place in the center of the plate. Add the lobster tail and claws on top of the vegetables and drizzle some of the basil and coriander sauce around the plate. Serve immediately.

LOBSTER WITH SWEET GINGER

Steps:

• Preheat the oven to 500 degrees F.
• Peel the ginger, reserving the peels, and cut it into fine julienne strips. Cut the peels into coarse strips and set aside.
• In a small saucepan, cook the ginger and garlic with 1/2 cup of the plum wine and the rice wine vinegar until 1 tablespoon of liquid remains. Remove from the heat and reserve.
• Place a heavy heatproof 12-inch skillet over high heat until it is very hot. Add the oil and heat it almost to the smoking point. Carefully add the lobster halves, meat side down. Cook 3 minutes. Turn the lobster over and add 1 tablespoon of the butter. Continue to saute until the lobster shells get red and the butter is nutty red. Transfer the lobster to the oven for about 10 minutes, or until the lobster is just cooked. Remove from the oven, remove the lobster from the skillet and keep warm
• Add the scallions, ginger peels and curry powder to the skillet. Saute the mixture lightly for 10 to 15 seconds, then whisk in the remaining plum wine and the white wine, stock, chile flakes and the vinegar. Reduce the liquid to 1/2 cup. Add the cream and reduce it by half. Add any liquid from the julienne of ginger, then whisk in the 1 tablespoon of butter. Season the sauce to taste, with salt and pepper.
• Crack the lobster claws with the back of a large chef's knife.
• Arrange the lobster halves on a warm oval platter, meat side up. Strain the sauce over the lobster, then sprinkle the sweet ginger on top. Garnish with Fried Baby Spinach Leaves.
• Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
• In a large saucepan, heat the oil. In it, sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
• Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat and simmer the stock for 20 to 25 minutes.
• Strain the stock into a clean saucepan. Bring it to a boil and reduce it over moderate heat to 1 quart.
• Wash some large spinach leaves, cut off the stems and dry them well. Heat peanut oil to 375 degrees F, and in it, fry the spinach until crisp and translucent. Be careful not to get splattered. Remove the leaves to paper towels to drain and salt them lightly (just like potato chips). The spinach should have a jade green color.

GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERBED BUTTER

Steps:

• Preheat the grill to high.
• In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
• Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
• While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.
• Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter.

LOBSTER AND VEGETABLE PIE

Steps:

• Boil lobsters 2 minutes in large quantity of water, stirring. Remove to an ice water bath to stop cooking. Cool, drain and remove all meat from claws, tails and knuckles. Reserve tomalley and roe, if present. Cut meat into bite-size pieces.
• Cover lobster shells with water and bring to boil. Simmer 20 minutes. Strain and reserve the stock in a saucepan, setting aside 1/2 cup. Discard shells.
• Force tomalley through a strainer and chill. Poach roe in reserved stock until bright red. Dry on paper towels and force through a strainer.
• Prepare vegetables, parboiling the root vegetables 7 minutes, and set aside.
• Divide butter between two large saucepans and melt over low heat. Raise heat to medium and add half the vegetables to each pot with lemon juice; toss lightly.
• Raise heat again and add lobster meat, salt and pepper. Saute 1 minute; add reserved 1/2 cup stock and the cream. Bring to slow boil and stir ingredients until liquid is reduced to consistency of heavy cream.
• Reheat pastry rounds at 350 degrees 5 minutes.
• Spoon lobster mixture onto plates. Dribble pureed tomalley over lobster mixture and sprinkle with sieved roe. Place warm pastry rounds on top and serve.