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Lobster Recipes
Brunch
Lobster Lox with Sherry and a
Roe Emulsion
2
hot smoked lobster tails, shelled and chilled – see below
10" cheesecloth
¼ cup Lustau Capataz Cream Sherry
3 chives, minced
1 shallot, minced
Lobster Glaze
1 cup lobster stock
¼ cup ruby port
Spice Mix
1-½ Tablespoons juniper
1 teaspoon dry tarragon
2 bay leaves
½ teaspoon celery seed
3 pinches cayenne pepper
Cure Mix
½ pound kosher salt
½ pound granulated sugar
Roe Emulsion
roe sac from 4 females
½ cup lobster stock
fine sea salt
fresh white pepper
To Hot Smoke Lobster Tails: Smoke in a stove top smoker
with maple and oak chips. Skewer the tails so they remain straight
during the cooking process, and smoke tails from 1 ½ pound
lobsters for 5-6 minutes. Shell them immediately after they are
smoked.
Lobster Glaze: Combine the lobster stock and port in a
small sauce pot and reduce over medium high heat until the liquid
has the consistency of a light syrup. Store in the refrigerator
until needed.
Curing the Lobster Tails: Make spice mix by grinding all
ingredients in a spice/coffee grinder. Coat tails liberally with
the spice mix and sprinkle 1½-2 tablespoons of the cure mix over
each tail. Wrap the tightly in cheesecloth and place in a
refrigerator with a pan with 2 pounds of weights in it on top of
the tails. Allow the tails to cure in this manner for 36 - 48
hours (the time variation depends on the actual size of the tails
as well as their original moisture content - this judgment call
does take some experience with curing). When the tails are
appropriately cured, rinse each tail under cold water to remove
all of the cure and spice mixes. Pat the tails dry with paper
towels, and place in a refrigerator uncovered for several hours.
Brush the tails on all sides with the lobster port glaze and
return the tails to the refrigerator to air cure uncovered for
another 24 hours. Wrap the tails in plastic wrap and freeze
overnight.
Roe Emulsion: Remove roe from the roe sacs and combine it
in a small sauce pot with the lobster stock and salt and pepper.
Using a hand held immersion blender, continuously blend this
mixture over medium heat until it becomes bright red and thickens
to a sauce consistency. Shock the emulsion by placing the sauce
pot in an ice bath while continuing to blend the mixture with the
hand blender. Once the mixture is completely cool, strain it
through a chinois and refrigerate until needed.
Final Preparation/Presentation: Remove the lobster tails
from the freezer and slice them thinly on an electric slicer.
Carefully shingle the slices out on a chilled plate so that they
create a circle covering most of the bottom of the plate. Lightly
brush the lobster with the cream sherry. Drizzle the roe emulsion
across the lobster and sprinkle some of the chives and shallots
over the entire plate.
Enjoy!
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com