Poached Lobster With Caviar Mousse And Dijon Mustard Sauce Recipes

PEPPER-SEARED FILET MIGNON WITH DIJON MUSTARD SAUCE

Steps:

• Season the filets with salt and press the cracked pepper into both sides. Heat the vegetable oil in a cast iron skillet over low heat. When the oil is hot but not yet smoking, raise the heat to high. Place the steaks in the hot pan and sear for 3 to 4 minutes, or until a nice crust forms. Turn and sear for 3 minutes more for medium rare. Remove the steaks to baking sheet, cover to keep warm and let rest. Pour the excess fat from the skillet and return it to the burner.
• Add shallots to the hot pan and saute for 1 minute until they are soft. Add the pilsner and scrape up any bits stuck to the bottom of the pan. Allow it to reduce for 1 minute. Add the reduced veal stock and Dijon mustard, stir and lower heat to a simmer. Simmer until the sauce coats the back of a spoon. Whisk in the butter and chives and immediately reduce the heat to low.
• Place a filet in the center of 6 warm plates. Spoon equal portions of the sauce over the top and serve immediately with a wedge of crisp potato-eggplant tart.
• Place eggplant in a nonreactive bowl. Toss with 1 teaspoon of salt and allow to sit for 20 minutes. Remove to a clean kitchen towel and tightly twist to squeeze out all moisture. Set aside.
• Heat 2 tablespoons of oil in a medium saute pan over medium heat. Add the eggplant and shallots and saute for about 6 minutes, or until very tender. Remove from heat and set aside.
• Peel potatoes. Using a hand grater or mandoline, shred potatoes into a clean kitchen towel. Tightly twist to squeeze out as much moisture as possible.
• Preheat oven to 375 degrees.
• Heat remaining 1/4 cup of oil in a 9-inch ovenproof, nonstick saute pan over medium heat. Using a spatula, evenly press half of the potatoes into the pan. Season, to taste, with salt and pepper. Spread the reserved eggplant over the top. Pat remaining potatoes evenly over the eggplant. Again, season, to taste, with salt and pepper. Cook for about 10 minutes, or until bottom is golden. Carefully turn and dab the crust with bits of butter. Cook for about 5 minutes, or until bottom begins to crisp. Place in the preheated oven and bake for 25 minutes, or until potatoes are cooked and tart is golden and crisp. Remove from oven and allow to rest for 5 minutes. Using a sharp serrated knife, cut into 6 wedges and serve immediately.

COLD POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• To poach salmon, begin by placing the small bunch of dill inside cavity of the salmon, and put salmon in a fish poacher or a large roasting pan. (If necessary remove head to fit salmon in pan.) Cover with water, and add salt, sugar, mustard seeds, peppercorns and onion. Place over high heat, and bring to a boil. Turn salmon over, and cook 10 minutes. Turn off heat, and let salmon cool in water for about an hour.
• To make sauce, whisk together the mustard and brown sugar in a small pitcher. Add sour cream and vinegar, and whisk until smooth. Mix in the chopped dill, and season with salt. Cover, and refrigerate until serving.
• To serve, remove salmon from poaching liquid and lay on large sheet of parchment or waxed paper. Remove skin from top, gently peeling it away, along with fins. Carefully lift top layer of salmon in one long fillet, removing it from backbone and transferring it to a large platter.
• Lift backbone off fish in one piece, and pick out any other visible bones. Turn fish over, and remove skin as before. Then place second fillet alongside the first on platter. Arrange leafy sprigs of dill between fillets, and drizzle sauce on top. Scatter lemon wedges around edges of plate. Pass pitcher of sauce separately.

BUTTER POACHED LOBSTER TAILS WITH CAVIAR MOUSSE RECIPE:

Steps:

• Prepare Caviar Mousse and Dijon Mustard Sauce ahead of time (see below).
• Prepare Beurre Monte (see below).
• When you are about an hour from serving the lobster tails, take them out of the refrigerator and bring them to room temperature.
• When ready to poach the lobster tails, in a pan large enough to hold the lobster tails and using a cooking thermometer, bring the prepared Beurre Monte up to at least 160 degrees F., but not over 190 degrees F.
• Depending on how large and how many lobster tails you are preparing, will determine how long to poach them. It usually takes from 5 to 7 minutes or until an instant-read meat thermometer register an internal temperature of 140 to 145 degrees F. Do not overcook - the lobster should not be rubbery but of a soft consistency - almost as if not completely cooked. The lobster should be white and not very opaque in color. When done, remove them from the Beurre Monte and serve.
• To Serve: Place a cookie ring on individual serving plate. Fill the ring with the Caviar Mousse (carefully remove the ring, lifting upward). Place prepared lobster tail on the Caviar Mousse. Drizzle some Dijon Mustard Sauce around the food and sprinkle a few caviar eggs on sauce . Drizzle a little of the Beurre Monte over the lobster tail. Repeat with remaining portions.
• Definition of Beurre Monte: Butter is an emulsification of 80% milk fat, 18% water, and 2% milk solids. Heating butter above 160 degrees will cause it to "break" or separate into its different composition parts. A Beuree Monte is a techniques of keeping melted butter in an emulsified state between 180 degrees and 190 degrees, which is sufficient to poach meats or vegetables.
• Using just a little bit of water helps the emulsion process in preparing Beurre Monte. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just one (1) tablespoon of water will do.
• Determine how much butter you will need for the Beurre Mont by placing the lobster tails in a large enough pan, side by side; add just enough water to cover. Immediately remove the lobster tails, drain them, set aside; and measure the water in the pan. You will need this amount of butter to cover and poach the tails.
• In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking constantly to emulsify.
• Once the emulsion is started, more butter may be whisked in.
• Hold the temperature of the Beurre Monte to between 160 and 190 degrees F. for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce.
• Make the Beurre Monte close to the time it will be used and maintain it in a warm place. If you have extra Beurre Monte it can be refrigerated and reheated to use as melted butter or it can be clarified. The prepared Beurre Monte can be frozen and used anytime on vegetables or seafood.
• I adapted these recipes for Caviar Mousse and Dijon Mustard Sauce originally by Guy Martin, Le Grand Vefour, France - Food Network Television, Episode #FW1A12
• 3 tablespoons Dijon mustard2 cups lightly whipped cream1 shallot, finely choppedSalt and pepper to taste2 ounces caviar
• In a medium-size bowl, gently combine the Dijon mustard and whipped cream until smooth. Add the finely chopped shallots and season with salt and pepper. Gently fold in the caviar without breaking the eggs.
• May be made 1 hour in advance of being served.
• In a small bowl, combine creme fraiche with Dijon mustard and white wine until it thins out a little. Season with salt and pepper.
• This sauce may be prepared several days in advance.

LOBSTER MOUSSE PUFF PASTRY BOUCHEES

Steps:

• Preheat oven to 400 degrees F.
• In a food processor, puree the lobster meat with the salt and paprika. With the motor running, add the cream in a steady stream and blend until the mixture is smooth, then add the tarragon.
• Place the pastry shells on a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake in the middle of the preheated oven until they are just beginning to color, about 7 minutes. Transfer the shells to a rack and let them cool completely.
• Pipe or spoon the lobster mousse into the puff pastry shells and bake in the oven until the mousse is set and the shells are golden brown, about 4 to 5 minutes.
• Serve immediately topped with a slices of lobster and a dollop of caviar, if using.

BUTTER POACHED LOBSTER TAIL WITH A LOBSTER CLAW CAKE IN A CITRUS BUTTER SAUCE

Steps:

• Split lobsters, reserve tails, and season. Steam claws and shock in an ice bath. Clean claw meat to be free of all shell and shell fragments, chop, and reserve for the pancake mix.
• Preheat oven to 375 degrees F.
• In a saute pan, heat oil to smoking hot, saute leeks until translucent. Add chicken stock, and reduce liquid until nearly dry. Season with salt and pepper.
• Melt butter in a small saucepan. In a mixing bowl, combine flour, baking powder, and sugar. In a separate bowl, beat eggs slightly, add melted butter, and buttermilk. Add dry ingredients to egg mixture, and fold together, adding half-and-half to make it a pancake batter consistency. Add shallot, chives, and parsley, and season with salt and pepper. Be careful not to overwork the batter.
• Heat a nonstick pan over medium heat. Set ring molds in the pan and spray well with nonstick spray. With a small ladle, add approximately 1 ounce of the batter in the bottom of the ring molds. Place the braised leeks and some of the chopped lobster on top of the batter, and add more batter on top of the lobster. When browned on the bottom, carefully invert the pancake, to brown the top. Cook for about 1 minute, and then place in the oven until the center is done. Test doneness by placing a toothpick into the center of the cake. It should be dry when removed.
• In a saute pan, add 3 pounds melted butter and on a low-medium flame heat the split tails flesh side down until flesh cooks enough to become firm. Turn tails over so that the shell side is down to finish cooking (remember not to cook too high of a heat so that milk solids in the butter evaporates too quickly-otherwise you "fry" the lobster tail rather than poaching it).
• Place sauce in middle of plate. Place lobster pancake in the pool of sauce. Wrap the 2 cooked lobster tail halves around themselves to hold each other in place on top of pancake. Garnish with petite sorrel.
• In a saute pan reduce white wine and shallots until nearly dry. Add heavy cream and reduce to a thick consistency. Slowly add butter whisking continuously on medium heat. Do not bring to a boil. Add juices and season with salt and pepper. Strain.

POACHED SOCKEYE SALMON WITH MUSTARD HERB SAUCE

Steps:

• Make fish:
• Working from head end to tail end, cut fish crosswise into 3-inch sections (very thick steaks; about 4), tapping back of knife with a mallet when you reach center bone to help cut through it. Discard tail if there is no flesh attached. Otherwise, set aside with steaks to cook.
• Bring 8 quarts water to a boil with onion, bay leaves, peppercorns, and allspice in pot, then stir in salt. Add salmon and cover pot with lid, then turn off heat. Let stand, undisturbed, until fish just separates from bones, about 18 minutes. Transfer salmon to a shallow pan with a slotted spoon and let stand just until cool enough to handle, about 10 minutes. Fish should be neither too warm (it may break) or too cool (it will start to congeal, making it more difficult to remove bones cleanly) when handled.
• With your hands, carefully remove flesh from each steak in pieces as large as possible, discarding skin and bones and arranging salmon on a platter.
• Make Sauce while fish stands:
• Stir together all sauce ingredients.
• Serve salmon at room temperature with sauce on the side.

POACHED SALMON WITH MUSTARD SAUCE

Steps:

• Bring wine and onion to simmer in heavy large skillet. Add fish, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish to plates. Tent with foil to keep warm. Add cream to skillet and bring to boil. Boil until reduced to sauce consistency, stirring occasionally, about 6 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with green onion tops.