Oustau De Baumanieres Warm Oysters With Zucchini Recipes

PETITS POIS DE L'OUSTAU DE BAUMANIèRE

Steps:

• In a medium skillet over medium heat, combine olive oil and butter. When butter is melted, add pork belly or bacon and sauté until browned and beginning to crisp, about 2 minutes.
• Add scallions and peas, and stir for 1 minute. Add stock, and season to taste with salt and pepper. Cover, reduce heat to low and cook just until peas are well heated and barely tender, 1 to 3 minutes depending on the freshness and size of the peas.
• Add lettuce, stir to combine and remove from heat. Serve immediately.

OUSTAU DE BAUMANIERE'S WARM OYSTERS WITH ZUCCHINI

Steps:

• Cut each zucchini into six rounds and each round in fourths. Bring three cups of the fish stock to a boil and add the zucchini, cooking for about four minutes until the zucchini is crunchy. Plunge the zucchini into cold water. Prepare a julienne with the skin of the zucchini, blanch rapidly in the fish stock and place in cold water. Drain and dry, saving the stock to reheat later.
• Shuck the oysters, reserving the oyster water.
• Saute the shallot in one tablespoon of the butter in a two-quart pan. Add the white wine, the remaining three-quarters cup of fish stock, the creme fraiche and reduce by half. Add the oyster water, then the remaining butter, then put through a chinoise or other strainer and return to the pan.
• Heat the oysters in the sauce without letting the sauce boil.
• Reheat the zucchini rounds in the reserved fish stock.
• On each serving plate, arrange zucchini rounds into four to six circles per plate. Top each zucchini round with an oyster and decorate with zucchini julienne. Surround with the sauce.

OUSTAU DE DE BAUMANIERE'S LOBSTER WITH RATATOUILLE

Steps:

• To prepare the ratatouille, dice separately the zucchini, eggplants, onions and the red pepper in quarter-inch cubes. Peel, remove seeds and chop the tomatoes.
• In a heavy skillet, saute separately the zucchini, eggplant, onions and pepper, using a tablespoon of olive oil for each vegetable. Combine, with the tomatoes, a garlic clove and the fresh herbs. Season with salt and pepper to taste, let simmer a half hour until the liquid evaporates. Adjust seasoning, adding a speck of sugar if needed. Set aside.
• Preheat the oven to 400 degrees.
• To make the lobster: On a butcher block, twist the tail of the live lobsters at the top of the body, bend in two, removing the little green pocket found at the bottom of the head containing the green sac which is the roe.
• Place the roe in a pan and heat it in the oven until it turns red, about three minutes. Remove and set aside.
• Finely dice the shallots and carrot and saute with the lobster claws, tail (which has been sliced crosswise), and simmer in very hot olive oil in a large skillet.
• At the end of a few minutes, the lobster shell will take on a bright red color. Add the white wine, one cup of the fish stock and the fresh tomatoes. Let cook, uncovered, about four to five minutes for the tail and seven to eight minutes for the claws. When cool enough to handle remove the lobster meat from the tail and claws and reserve. Crush the shells and add them to the sauce. Add the tarragon and cream and simmer for a few minutes until slightly thickened.
• Mix the coral with the tablespoon of butter. Add this to the sauce and mix. Remove shell. Strain the sauce through a fine chinoise or other strainer and adjust the seasoning. Reheat the lobster meat in the extra cup of fish stock.
• With two soup spoons, make small quenelles of ratatouille that you will place on the plate. Cut the lobster tail into medallions and place with the claw meat on the plate. Spoon the sauce over the medallions and serve.