Wednesday, March 30, 2011

Poached Lobster Shooters









 


Go ahead, shoot me! The recipe for this gorgeous dish comes to us from the Salt Creek Grille, personally it's a little too complicated for me, I prefer to order it!  Anyone ready to take this on? 
The Salt Creek Grille, Princeton and Rumson


 Poached Lobster Claw Shooters with Spicy Romesco Sauce and Cilantro-Lemon Pearls
 

Poaching the Lobster
4 pounds salted butter, clarified
4 to 6 ounces of fresh Maine lobster meat
garlic cloves
4 fresh lemons, juiced
To poach the lobster place lobster meat covered with clarified butter in a large pot and cover it and cook it on medium heat for 5 minutes. Add 3 cloves of garlic to the pot and cook on a low heat until the lobster changes color to a bright red. Allow to cool and then chop the lobster meat into bite-size pieces.

Romesco Sauce

6 roma (plum) tomatoes, halved
1 half large red bell pepper.
12 cloves of garlic
2/3 cup olive oil
salt to taste
2 ounces of chopped white onions
4 shakes of Tabasco sauce
1/2 cup red wine vinegar
1/2 teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste
1 lemon, juiced

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil; place the tomatoes, bell peppers, white onions and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, scrape the vegetables and any juices from the pan into a food processor or blender along with the vinegar, lemon juice, paprika, and red pepper flakes. Puree until runny sauce consistency
Optional: You are going to need a molecular gastronomy kit. If you don’t have a kit then chop the cilantro and drizzle some lemon juice over top.

Molecular Gastronomy: Cilantro-lemon pearls
1 lemon, juiced

1 ounce of cilantro chopped
Salt and pepper to taste
5 ¼ cups water
10 grams sodium alginate
5 grams calcium lactate
Eye dropper
Use an emersion blender to blend lemon juice and cilantro, strain to remove any particles so that you only have a liquid mixture and set the mixture aside. Mix 1 ¼ cup of water with 10 grams of sodium alginate and blend until the sodium alginate is dissolved. Put the sodium alginate mixture into a pot and bring to a boil to make a syrup. Mix 1/3 of a cup of the sodium alginate syrup with 1/3 of a cup of the cilantro and lemon juice mixture until all particles are dissolved and set aside. Mix 4 cups of water with 5 grams of calcium lactate and blend until the calcium lactate is dissolved. Use an eye dropper filled with the cilantro lime and sodium alginate syrup and drop individual droplets into the calcium lactate bath. Remove the pearls and put them in a container of water and stir them around to rinse them off to finish. Set pearls aside for shooters.

Final Assembly

Assemble the shooters in a shot glass and pour a bit of the romesco sauce into each glass. Top with lobster meat and then place the cilantro lime pearls atop (or place the chopped cilantro and squeezed lemon juice on top).

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