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Lobster Recipes
Brunch
Native Maine Lobster on Herbed
Brioche, with Organic Greens, Fines Herbes, Shellfish Glaze and a
Sherry Vinaigrette
1 each 1-1/4 pound lobster;
1/2 tail and 1 claw
Shellfish Glaze
1 lobster body
2 carrots
2 celery ribs
1 white onion
¼ cup brandy
6 cups of vegetable stock
1 sprig thyme
1 pinch peppercorns
4 bay leaf
2 bunches tarragon
1 Tablespoon whole unsalted butter
To taste, salt and pepper
Herbed Brioche
1 Tablespoon fresh chervil
1 Tablespoon fresh dill
1 Tablespoon fresh chives
1 Tablespoon fresh tarragon
1 cup heavy cream
To taste, salt and pepper
Vinaigrette
4 Tablespoons sherry vinegar
1 shallot
1 teaspoon Dijon mustard
¾ cup canola oil
To taste, salt and pepper
1 inch thick slice of brioche
1 cup organic mesclun mix
1 bunch chervil
1 bunch tarragon
1 bunch chives
1 bunch dill
Tarragon Oil
1 bunch tarragon
¼ cup canola oil
Remove tail and claw from the lobster body. Cook separately in
boiling salted water. Cook tail for 3 minutes and claw for 4
minutes. Shell the lobster immediately. Use the reserved lobster
body for shellfish glaze. In hot oil brown a small dice of
carrots, celery and white onion. Once the vegetables are
caramelized, add lobster body and continue to brown. Once the
lobster body and vegetables are thoroughly browned, deglaze the
pan with brandy. Let the alcohol cook off approximately 2 minutes;
cover with 6 cups of vegetable stock. Add a sachet of thyme,
peppercorns, bay leaf and tarragon, and let sauce simmer for 45
minutes, strain through chinois and reserve. Put sauce back on
stove and reduce until the sauce has a glaze like consistency
(approximately reducing by 2/3 of original volume). Finish with 1
Tablespoon whole unsalted butter; salt and pepper to taste. One
lobster body should yield enough sauce for 8 servings.
For herbed brioche, use a standard brioche recipe. The key to the
herbed brioche is an herbed egg wash using chervil, dill, chives
and tarragon. Finely slice herbs using equal parts of each herb to
yield ¼ cup. Steep the herbs by heating 1 cup of heavy cream and
pouring over the herbs once the cream is hot. Blend in blender.
While hot, add salt and pepper, shock in an ice bath and reserve
for service.
For sherry vinaigrette, use the sherry vinegar, add shallot finely
diced and Dijon mustard. Emulsify this mixture using ¾ cup of
canola oil; salt and pepper to taste.
For assembling this dish, submerge the brioche in the egg wash and
brown in sauté pan. Toss mesclun mix with sherry vinaigrette. Lay
tail down on top of brioche, then mesclun mix, next the claw,
followed by a nest of herbs including chervil, tarragon, chives
and dill, seasoned with sherry vinaigrette. The plate will then be
garnished with a shellfish glaze and tarragon oil.
To make tarragon oil blanch and shock 1 bunch of tarragon. Blend
in blender with chilled canola oil, strain through coffee filter
and reserve.
Serves: 1
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Questions and wholesale inquiries
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ayup@coastallobster.com