Broiled Honeyed Figs With Sabayon Food

BROILED LOBSTER WITH LEMON SABAYON

Steps:

• For the lobsters: Bring a very large pot of water to a boil and have an ice bath standing by.
• Separate the claws from the lobster bodies and carefully stuff each lobster tail with a spoon handle, inserting at the fan end (this will help keep the lobster tails straight as they cook). Add the lobsters and claws to the boiling water and cook for about 6 minutes. Shock in ice water until cool to the touch. Remove the spoons.
• Split each lobster in half. Remove the tomalley from the lobster bodies and add to a medium heatproof bowl. Set aside. Clean out the shells of the bodies, as we will be filling them later. Set aside the lobsters on a sheet tray.
• Remove the claw meat from the shell and chop. Mix the chopped claw meat with the parsley, sun-dried tomatoes, celery, capers and zest in a bowl. Set aside.
• For the breadcrumbs: Melt the butter in a small saucepan and cook until browned. Place the panko, parsley and lemon zest in a blender and slowly add the brown butter until smooth. Set aside.
• For the sabayon: Place the lemon juice, roe, yolks and a pinch of salt in the bowl with the tomalley and set over a small pot of simmering water. Cook, whisking constantly and occasionally removing the bowl from the pot to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Turn off the heat but leave the bowl in place to keep warm.
• For the couscous: Add the butter to a large, high-sided saute pan over medium-high heat and allow to brown. Add the Israeli couscous to the browned butter and stir to combine. Allow the couscous to toast, about 1 minute. Slowly start adding the lobster stock and cook until absorbed, continually adding lobster stock as needed (similar to risotto), until all the liquid has been absorbed, about 10 minutes.
• Meanwhile, add the parsley, garlic, olive oil, walnuts, lemon zest and juice and salt to a blender and blend until smooth. Taste and adjust the seasoning as needed. Add the pesto to the couscous and stir to combine.
• Preheat the broiler.
• Filled the cleaned out lobster bodies with the lobster salad. Cover the lobster salad with the sabayon. Spread the breadcrumb mixture over the lobster tails. Broil the lobsters until the breadcrumbs and sabayon are browned, about 5 minutes.
• Pour the couscous onto a large, shallow serving platter. Top with the broiled lobsters.

BROILED HONEYED FIGS WITH SABAYON

Steps:

• Preheat broiler to high. Arrange figs, cut-side up, on the broiler rack. Brush with 2 tablespoons honey. Sprinkle chopped rosemary over, if using.
• Place under pre-heated broiler for 5-6 minutes, or until just beginning to caramelize.
• To make the sabayon, lightly whisk the eggs with the remaining honey in a large, heatproof bowl, then set over a saucepan of simmering water. Using a handheld electric mixer, beat the eggs and honey together for about 10 minutes, or until pale and thick.
• To plate, place 4 fig halves on 4 serving plates, add a generous spoonful of the sabayon, and serve immediately.

BERRIES WITH SABAYON

Steps:

• combine strawberries and raspberries in a bowl.
• divide among 6 dessert goblets or dish, set aside.
• To Make Sabayon:.
• In large heatproof bowl over saucepan of gently simmering (not boiling) water, whisk together egg yolks, Marsala and sugar until thick enough to mound softly on spoon (5 to 7 minutes).
• spoon over fruit, sprinkle with almonds if using.

SLICED STONE FRUITS WITH MUSCAT SABAYON

Steps:

• Cut the fruits into 1/2 inch thick slices. Halve and pit cherries. Divide among 4 serving dishes or cups.
• Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over pan of simmering water (water should be about 2-inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is light and frothy, and is as thick as softly whipped cream, about 3 minutes. If yolk begins to cook at sides of bowl, continue to whisk while lifting the bowl about 3-4 inches above the simmering water.
• Spoon Sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.

FRUIT SABAYON

Steps:

• Heat water in a pan.
• Allow it to boil.
• The pan is to be used as a double boiler.
• Reduce heat, allow to simmer.
• Beat egg yolks in a bowl.
• Add sugar to the egg yolks.
• Mix well.
• Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
• Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
• Put the chopped fruits in a bowl.
• Pour the sabayyon over the fruits.
• Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
• Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
• Pour the sabayyon over this.

BROILED FIGS WITH GOAT CHEESE

Steps:

• Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
• Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
• Skewer fig halves crosswise on each rosemary stem.
• Arrange the skewers on a plate with the cut sides of the figs facing up.
• In a small bowl, mix together honey and lemon juice.
• Brush the honey/lemon mixture over the cut side of the figs.
• Preheat the broiler to high.
• Broil the figs cut side up until they are lightly browned and softened, about 1 to 2 minutes.
• Top with cheese and place back under broiler for 1 minute.
• Serve on the skewers while still hot.