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Lobster Recipes
Brunch
Fresh Maine Lobster Stack with Orange Marmalade/Maple Syrup Drizzle
 
 3-4 eggs beaten
¼ cup heavy cream
1 Tablespoon bourbon good quality
2 Tablespoons Grand Mariner
To taste, ground peppercorns
3 fresh-segmented oranges
Orange zest from oranges
Juice from oranges
½ cup orange marmalade
½ cup Maine maple syrup
Rice wine vinegar to taste
1 pound Maine lobster, fresh, large pieces
8 ounces Mascarpone
2 tablespoons fresh ginger, brunoise
To taste, green peppercorn
1 country style baguette, biased sliced ½ inch
½ cup clarified butter
Mache leaves as needed to garnish

Combine eggs, cream, liquor, and ground peppercorns and let sit, refrigerated, 10-15 minutes.

Wash oranges, zest them and segment to ½ inch pieces, reserve.

Combine marmalade, syrup, vinegar, and juice of oranges and simmer and reduce by 1/3.

Let cool a little and add the orange sections and zest, and use immediately.

Combine lobster, Mascarpone, and ginger, a little green peppercorn to enhance flavor, and spread onto French bread pieces. Cover each filled piece with another slice of bread sandwich style. Dredge each lobster sandwich into egg mixture and sauté till golden brown in clarified butter on each side.

Arrange 3 pieces onto a plate, drizzle with syrup and garnish with mache.

Serves: 4