Lobster With Baby Vegetables Food

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 BABY VEGETABLES

Steps:

• Cook all the vegetables (except the mushrooms) separately in salted boiling water until crisp-tender and then chill them. Saute the mushrooms without butter for a few minutes until tender. Set all the vegetables aside until almost ready to serve.
• Place the lobsters in a tight-fitting heatproof container. Cover with cold water. Drain off the water, measure it, and place the water into a large pot. Bring the water to a boil and add 1/2 cup distilled white vinegar per 8 quarts water. Pour the boiling liquid over the lobsters and let them steep for 2 minutes if using 1 1/2-pound lobsters and 3 minutes if using 2-pound lobsters. Remove the lobsters from the hot water.
• Using a towel or rubber gloves, hold the lobster body, and remove the lobster tail by twisting it and detaching from the body by lightly pulling on it. Remove the claws the same way, and place the claws back into the hot water. Set the body on a plate. Repeat with the other lobster.
• Hold each piece of tail meat flat and twist the tail fan from one side, pull off and discard. Using your fingers, gently push the meat through the tail and pull the meat out through the large opening at the other end. Discard the shell or keep it for stocks and bisques. Lay the tail meat on the rounded side and halve it lengthwise through the middle. Remove the vein that runs through the top of the meat. Lay the meat on a paper towel-lined plate, cover with plastic wrap, and refrigerate.
• Remove the claws from the water. Twist off each knuckle and reserve. Hold each claw and pull down on the smaller portion of the claw to loosen it and remove it from the larger part of the claw, keeping the meat intact and attached. Still holding the claw, crack the top of the shell with the heel of the knife where the knuckle was attached. Go through the shell but not deep enough to damage the meat. Wiggle the knife to crack the shell. If the shell does not pop off, it may be necessary to turn the claw over and repeat the procedure. Shake the claw meat to remove the meat (if it doesn't fall out, cut off the very tip of the shell and blow through the hole to release the meat). Place claw meat on the plate with the tail meat. Repeat with remaining claws.
• Cut off the top joint of each knuckle, the one that was attached to the lobster's body. Use scissors to cut away the shell along the smooth outside edge of the knuckle. Use your fingers to pry open the shell and remove the meat. Place the knuckle meat on the plate with the tail meat.
• For the lobsters, bring the lobsters to room temperature. Place them in 1 layer in a large saucepan with the melted butter. Over low heat, poach the lobster meat for 5 to 6 minutes.
• Slice the lobster pieces into thick slices all about the same size. In a saucepan, heat 1 teaspoon of the poaching butter and add the shallots. Add the vinegar and reduce to almost dry. Add the wine and reduce by 3/4. Add the cream and reduce by 2/3. Add the lobster pieces to the pan and saute for 1 minute. Add the Cognac to the pan and keep the pan warm. Adjust seasonings, if necessary.
• In a large saute pan, heat 1 tablespoon of the poaching butter. Saute the cooked vegetables with salt and pepper until just heated through and divide the vegetables evenly between 4 plates.
• Remove the lobster pieces from the Cognac sauce and plate on top of the vegetables, divided evenly. Strain the sauce over the lobster and vegetables. Garnish with basil and chives.

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.

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.

GRILLED BLUE LOBSTER WITH GREEK VEGETABLES

Steps:

• To make Greek vegetables, begin by adding olive oil to a hot pan. Add onion bulbs, and let them become translucent. Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes. Once the liquid is reduced, your vegetables are ready to be served.
• In another pot, make the pepper coulis. Heat a pan and add the oil. Add the garlic and the peppers to the pan. When the peppers become soft, add the thyme and chicken stock. Bring to boil, reduce heat, and let the peppers become very soft. Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce.
• To prepare lobster, remove claws and cut lobster in half, lengthwise. Remove the eyes and any discolored pieces. Season with salt and pepper. Add a small amount of olive oil to the lobster flesh to prevent sticking to grill. Place each half flesh down, and grill for 4 to 5 minutes.
• While lobster is cooking, prepare the butter that will be served with the lobster. The butter should be room temperature. Add tarragon, garlic, shallots, lemon juice, salt, and pepper. Cream all ingredients together.
• To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes. Quickly remove claws and cool claws in ice. Once the claws are cooled, remove the meat from the shells.
• To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce.
• For the grilled lobster, place lobster on serving dish, and add butter mixture on top. Dish is ready to be served.

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.