Larry Matthews JR.
Larry MATTHEWS JR. Back Bay Grill -- Portland, Maine Portland is the largest city in the U.S. state of Maine, with a 2004 population of 63,882. Portland is Maine's cultural, social and economic capital. Tourists are drawn to Portland's historic Old Port district along Portland Harbor, which is at the mouth of the Fore River and part .
The Back Bay Grill showcases the best of Maine from the local produce and seafood on the menu, to the mural by the late local artist, Ed Manning Edward (Ed) R. Manning (born January 2 1943, in Summit, Mississippi) is a retired American professional basketball player and college and NBA assistant coach. He is the father of former NBA player Danny Manning. , to the nightly personal greeting by owner Joel Freund. Over time, though always faithful to the regular guests, the restaurant has become increasingly sophisticated with the addition of fine stemware stem·ware
Glassware mounted on a stem with a broad base. and china, innovative menus, and most of all, a talented young chef named Larry Matthews.
After working with Gethin Thomas at the White Barn Inn in Kennebunk, Maine
Kennebunk, typically pronounced /'kɛnibʌŋk/ (KEN-ee-bunk) among locals but often /'kɛnəbʌŋk/ (KEN-uh-bunk) or , he spent a year at the Inn at Little Washington under Chef Patrick O'Connell Patrick O'Connell may refer to:
Butter that is melted or clarified, often seasoned and used as a sauce.
[drawn, past participle of draw, to bring to a proper consistency (obsolete). .
Knuckle Sandwich knuckle sandwich
A punch in the mouth. with Chips (Serves 6)
For the lobster oil: In a large saucepan, bring the oil and lobster shells to gentle simmer. Maintain the heat for four hours. Remove from the heat and strain through a fine mesh sieve. Discard the shells, transfer the oil to a small bowl, and cool to room temperature.
For the red onion: In a medium bowl, combine all of the ingredients and toss well to coat and set aside for one hour. Strain through a fine mesh sieve. Discard the liquid and transfer the onions to a small bowl. Season and set aside.
For the lobster mayonnaise: In a medium bowl, whisk together the egg yolks, mustard, and vinegar until smooth. Add a small amount of lobster oil, whisking constantly until thick and lemon-colored. Add the remaining oil in a slow, steady stream whisking constantly until smooth and thick. Season and set aside keeping chilled
For the sandwich: In a medium bowl, toss the knuckle meat with enough lobster mayonnaise to coat well. Season and spread some lobster mixture on a slice of rye toast. Arrange some red onion and spinach on top and cover with a slice of rye toast. Make five more sandwiches. Cut in half and set aside.
For the chips: Pre-heat a fryer to 325 degrees. Rinse the potatoes under cold water and transfer to a paper towel-lined sheet pan and dry well. Place in the fryer and cook until golden brown. Drain the potatoes on a separate paper towel-lined sheet pan. Season and set aside.
To serve: Place a knuckle sandwich in the center of a plate and accompany with some potato chips.
Extra Special Bitter Ale
Shipyard, Old Thumper
ingredients For the lobster oil: 2 1/2 cups canola oil 1/2 pound lobster shells, crushed For the red onion: 1 small red onion, peeled and thinly sliced l cup red wine vinegar Salt, pepper, and sugar to taste For the lobster mayonnaise: 2 egg yolks 1/2 tablespoon whole grain Dijon mustard 2 tablespoons red wine vinegar 2 cups reserved lobster oil Salt to taste For the sandwich: 10 ounces lobster knuckle meat Reserved lobster mayonnaise 12 slices rye bread, toasted Reserved red onion Flat leaf spinach For the chips: 4 long Idaho potatoes, peeled and thinly sliced Salt to taste
Lobster Tortellini with Lobster Foam and Basil Oil (Serves 6)
For the lobster stock: In a large saucepan, heat the oil. Add the lobster bodies and onions; saute sau·té
tr.v. sau·téed, sau·té·ing, sau·tés
To fry lightly in fat in a shallow open pan.
A dish of food so prepared. until the onions turn golden brown. Deglaze de·glaze
tr.v. de·glazed, de·glaz·ing, de·glaz·es
1. To remove the glaze from (pottery, for example).
2. the pan with wine and simmer until almost dry. Add the carrots, celery, and tomatoes and saute until tender. cover the ingredients with water, add the garlic, black peppercorns, thyme, and bay leaves, and bring to a boil. Reduce the heat and simmer for about two hours. Remove from the heat and strain, discarding the solids. If necessary, reduce the liquid to yield four cups. Divide the stock into two separate containers.
For the pasta dough: In an electric mixer fitted with the paddle attachment, combine the semolina and all-purpose flour. Add the eggs and mix until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured work surface and knead knead
tr.v. knead·ed, knead·ing, kneads
1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough.
2. until just firm. Cover with plastic wrap and refrigerate re·frig·er·ate
tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates
1. To cool or chill (a substance).
2. To preserve (food) by chilling. for two hours. Transfer the dough to a lightly floured work surface, divide into four pieces, press gently to flatten.
For the lobster filling: In a medium saucepan, reduce the lobster stock down to 1/4 cup. And the gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. to the warm stock and dissolve.
In a food processor, pulse the lobster meat until smooth. Pass the lobster puree pu·rée or pu·ree
tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees
To rub through a strainer or process (food) in a blender.
n. through a fine, flat mesh sieve. In a large bowl, combine the lobster puree, shallot shallot: see onion.
Mildly aromatic herbaceous plant (Allium ascalonicum) of the lily family, probably of Asiatic origin, used to flavour foods. , butter, and mascarpone mas·car·po·ne
A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream.
[Italian, augmentative of dialectal mascarpa, whey cheese. . Add the gelatin-stock, lemon juice, and zest to the lobster mix and stir to combine well. Season and refrigerate until set.
For the lobster foam: In a medium saucepan, bring the lobster stock reduction to a boil, add the cream, and simmer until reduced by half. Remove from the heat and strain through a fine mesh sieve. Season and puree the lobster foam until frothy froth·y
adj. froth·i·er, froth·i·est
1. Made of, covered with, or resembling froth; foamy.
2. Playfully frivolous in character or content: a frothy French farce. and keep warm.
To assemble the tortellini: Transfer the dough to a lightly floured work surface, divide into thirds. Roll each piece of dough through a pasta machine several times starting at the thickest setting and ending on the thinnest. Using a 3-inch ring mold, cut out 60 pasta rounds and transfer half to a parchment-lined sheet pan. Spoon some lobster filling in the center of each and brush the edges with egg wash. Set the remaining pasta rounds on top, gently press the edges to remove any air bubbles, and seal the edges. Fold each round in half to form a half moon and gently press to seal the filling. Holding the pasta curved-side up, tuck the edges under, and pinch to secure. Transfer the tortellini to a parchment-lined sheet pan and set aside.
To finish the tortellini: Bring a large saucepan of salted water to a boil. Add the tortellini, reduce the heat, and simmer until the tortellini rise to the top. Drain and keep warm.
To serve: Arrange some tortellini in a soup bowl, spoon some lobster foam on top, and garnish with basil oil, lobster roe, and chives chives
Meursault Les Charmes
Burgundy, France 1999
ingredients For the lobster stock: 1/4 cup vegetable oil 10 cookes lobster bodies 4 onions, peeled and chopped 1/2 cup white wine 4 carrots, peeled and chopped 3 ribs of celery, chopped 6 plum tomatoes, chopped 1 head garlic, peeled and chopped 2 tablespoons black peppercorns 6 springs thyme 2 bay leaves For the pasta dough: 4 cups semolina floor 2 cups all-purpose flour 12 eggs 1 egg yolk beaten with 1/4 cup water for egg wash For the lobster filling: 2 cups lobster stock 1 pound boiled and shelled lobster meat 1 shallot, peeled and minced 4 tablespoons unsalted butter, softened 2 ounces mascarpone cheese 1 sheet gelatin, softened in cold water 2 cups of lobster stock Juice and zest of 1 lemon Salt and pepper to taste For the lobster foam: 2 cups lobster stock 2 cups heavy cream Salt and pepper to taste For the garnish: Basil oil Cooked lobster roe Minced chives
A Tasting of Lobster (Serves 6)
For the lobster bisque bisque 1
a. A rich, creamy soup made from meat, fish, or shellfish.
b. A thick cream soup made of puréed vegetables.
2. Ice cream mixed with crushed macaroons or nuts. : In a large saucepan, melt the butter. Brown the lobster bodies and add the carrots, onion, celery, and tomatoes. Saute until the onions are translucent. Add the cognac and simmer until reduced by half. Add the rice and stock; simmer for two hours. Remove from the heat and discard the lobster bodies. Puree the bisque until smooth. Strain through a fine mesh sieve and return to " """"""" Add half the cream and simmer for one hour. Remove from the heat, strain through a fine mesh sieve and return to a """cepan. Add the remaining cream and adjust for the desired consistency. Remove from the heat, season, and keep warm.
For the black pepper black pepper
Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. profiteroles: Pre-heat the oven to 375 degrees. In a medium saucepan, bring the milk and butter to a boil. Add the flour and black pepper, stirring constantly to form a smooth, soft dough. Continue to stir until the dough pulls free from the sides of the pan. Maintain the heat and continue to stir for two minutes, making sure not to brown the dough. Remove from the heat and set aside to cool slightly. Transfer the dough to an electric mixer fitted with the paddle attachment. On medium speed, add the eggs, one at a time, incorporating well in between each addition. Season and transfer the dough to a pastry bag A pastry bag is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. fitted with a small round tip. Pipe pearl-sized drops of dough onto a parchment-lined half sheet pan. Bake until golden brown, about 10 minutes.
To make the lobster and gravlax grav·lax
Raw, thinly sliced, cured salmon seasoned with dill and served usually as an appetizer.
[Swedish : grava, to bury (from the original process of curing it in the ground); see terrine ter·rine
1. An earthenware container for cooking and serving food.
2. Any of various dishes prepared or cooked in a terrine.
[French; see tureen. : For the gravlax: In a food processor combine the salt, sugar, pepper, and dill and pulse to form a rough paste. Pour half the salt mix in an even layer on the bottom of a plastic wrap-lined half sheet pan. Lay the salmon on top and cover with the remaining salt and herb mix. Cover with plastic wrap and refrigerate for 48 hours.
Remove the salmon from the salt mix and rinse thoroughly under cold running water. Pat the fish dry of any excess moisture and place on a cutting board. Slice the salmon very thinly against the skin, on the bias. Keep the slices covered and chilled.
For the lobster terrine: In a small saucepan, bring the cream to a boil and remove from the heat. Add the gelatin and whisk until dissolved. Add the mascarpone and stir with a wooden spoon until smooth. In a large bowl, combine the mascarpone cream with the lobster; toss to coat well. Add the orange zest Noun 1. orange zest - tiny bits of orange peel
orange peel, orange rind - the rind of an orange and juice, red onion, parsley, tarragon tarragon (târ`əgŏn), perennial aromatic Old World herb (Artemisia dracunculus) of the family Asteraceae (aster family), of the same genus as wormwood and sagebrush. , chives, and chervil chervil (chûr`vəl), name for two similar edible Old World herbs of the family Umbelliferae (parsley family). The salad chervil is Anthriscus cerefolium. Its leaves, like those of the related dill and parsley, are used for seasoning. and stir well to combine. Season and assemble the terrine.
To assemble the terrine: Place a large piece of plastic wrap on a flat work surface. Arrange the gravlax strips lengthwise length·wise
adv. & adj.
Of, along, or in reference to the direction of the length; longitudinally.
Adj. 1. lengthwise in a single layer to form an 8-inch square. Spoon the lobster filling on the bottom half of the salmon sheet, and using the plastic wrap as a guide, roll tightly to enclose like a sausage. Tie each end securely and refrigerate until set, about two hours. Transfer the terrine to a cutting board and trim and discard the ends. Cut the terrine through the plastic wrap, dividing into six even pieces. Discard the plastic wrap. Transfer to a plate, cover with plastic wrap, and keep chilled.
To make the stuffed mussel mussel, edible freshwater or marine bivalve mollusk. Mussels are able to move slowly by means of the muscular foot. They feed and breathe by filtering water through extensible tubes called siphons; a large mussel filters 10 gal (38 liters) of water per day. : For the lobster mousseline mousse·line
1. A fine sheer fabric resembling muslin, originally made in Mosul, Iraq.
2. A hollandaise sauce to which whipped cream has been added.
3. An aspic containing whipped cream. : In a food processor, puree the lobster tail meat (not the tips), scallops, and shallot until smooth. Pass the puree through a fine mesh, flat sieve. Fold in the egg whites until well combined. Fold the whipped cream and combine. Season and set aside.
Bring a small saucepan of water to a boil, reduce the heat, and simmer. Wrap a small spoonful of lobster mousseline in plastic wrap and simmer until firm. Remove from the heat and check the seasoning. Transfer the remaining lobster mousseline mix to a pastry bag fitted with the smallest, round tip and set aside.
In a small saucepan, bring the mussels and 1/4 cup of water to a boil. Remove from the heat, cover, and allow to steam until the shells open slightly, about one minute. Transfer the shells to a sheet pan, remove the top shell, and reserve. Pipe some lobster mousseline over each mussel and cover with the reserved top shell. Secure with rubber bands and set aside.
In a small saucepan, steam the mussels in the wine for one minute. Remove from the heat and remove the rubber band. Discard the top shell and keep warm. Drizzle with olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. .
For the chive chive: see onion.
Small, hardy perennial plant (Allium schoenoprasum) of the lily family, related to the onion. Its small, white, elongated bulbs and thin, tubular leaves grow in clumps. creme fraiche crème fraîche
Cream that has been slightly fermented and thickened with lactic acid, often used as a topping or an ingredient in sauces.
[French : crème, cream + fraîche, fresh.] : In a medium bowl, whisk together all of the ingredients until well-combined. Season and keep chilled.
For the dish: Cook the reserved lobster tail tips to the desired doneness. Place some chive creme fraiche on the plate. Top with a lobster tail tip, and a quenelle que·nelle
A ball or dumpling of finely chopped meat or seafood bound with eggs and poached in stock or water.
[French, from German Knödel, from Middle High German, diminutive of knode of sevruga sev·ru·ga
1. A sturgeon (Acipenser stellatus) of the Caspian Sea, whose small gray roe is used for caviar.
2. Caviar made from the roe of the sevruga. caviar.
To serve: Arrange on a long plate from left to right: some lobster bisque in an espresso cup, sprinkled with black pepper profiteroles; a slice of lobster and gravlax terrine; a mound of rock weed topped with a lobster mousseline stuffed mussel; and a lobster tail on chive creme fraiche topped with caviar.
Cristal Louis Roederer Louis Roederer is one of the largest remaining independent Champagne Houses, owned by the Rouzaud family since it was founded in 1776. It is most famous for producing the premium champagne Cristal. It is based just south of Reims, France. Champagne, France For the wine region, see .
Champagne is a historic wine region in the northeast of France, best known for the production of the sparkling white wine that bears the region's name. The area is about 100 miles (160 km) east of Paris. 1995
ingredients For the soup: For the lobster bisque: 4 tablespoons unsalted butter 5 cooked lobster bodies, chopped 2 carrots, peeled and chopped 1 onion, peeled and chopped 2 ribs of celery, chopped 5 plum tomatoes, chopped 1/2 cup cognac 1/2 cup cooked white rice 2 1/2 quarts lobster stock 1 cup heavy cream Salt, pepper, and lemon juice to taste For the black pepper profiteroles: 1/2 cup milk 4 tablespoons unsalted butter 1/2 cup all-purpose flour, sifted 2 tablespoons finely ground black pepper 5 eggs, room temperature Salt to taste For the lobster and gravlax terrine: For the gravlax: 2 cups kosher salt 2 cups granulated sugar 1 cup freshly ground black pepper 4 bunches dill, stemmed and chopped 1 1/2-pound side of salmon, skin on For the lobster: 1/4 cup heavy cream 1 sheet gelatin, softened in cold water 4 ounces mascarpone cheese, room temperature 2 1 1/2-pound lobsters, boiled, shelled, and meat diced Zest and juice of 1 orange 1 small red onion, peeled and minced 4 sprigs parsley, stemmed and minced 4 sprigs tarragon, stemmed and minced 4 sprigs chives, minced 4 sprigs chervil, minced Reserved gravlax slices Salt and white pepper to taste For the stuffed mussel: For the lobster mousseline: 6 3-ounce lobster tails, blanched and shelled, tips cut and reserved 2 ounces sea scallops 1 small shallot, peeled and minced 2 egg whites, whipped to soft peaks 1/2 cup heavy cream, whipped to soft peaks 6 large Blue Hill mussels * Olive oil to drizzle Salt, pepper, and cayenne pepper to taste For the lobster tail: For the chive creme fraiche: 1/2 bunch chives, blanched and finely minced 1 cup creme fraiche 1 tablespoon red wine vinegar Salt and pepper to taste For the garnish: Reserved lobster tail tips Sevruga caviar Rock weed ** * Available through Harbor Fish Market at (800) 370-1790. ** Rock weed is a type of seaweed that is often used as a garnish. Note: The gravlax recipe will cure an entire side of salmon, which will provide more gravlax than required for the recipe.
Lobster Consomme with Lobster Flan and Lobster Salpicon Sal´pi`con
n. 1. Chopped meat, bread, etc., used to stuff legs of veal or other joints; stuffing; farce. (Serves 6)
For the lobster consomme: In a food processor, pulse the lobster bodies, onions, carrots, celery, tomatoes and egg whites to form a rough paste. In a large saucepan, whisk together the lobster puree and fish stock. Simmer, stirring gently until a raft forms on the surface. Simmer for one hour to clarify. Remove from the heat and using a ladle, carefully strain the liquid through a coffee-filter lined, fine mesh sieve. Discard the raft. Season the strained liquid and keep warm.
For the lobster flan: Arrange six 2-ounce remekins in a deep ovenproof ov·en·proof
Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish.
ovenproof adj → refractario, pan and pre-heat the oven to 325 degrees. In a large saucepan, bring the lobster bodies and cream to a boil, reduce the heat and simmer until reduced by half. Remove from the heat and set aside in an ice bath to cool. Strain through a fine mesh sieve and reserve two tablespoons for the salpicon.
Add the eggs and cognac to the remaining lobster cream and stir to combine. Season the mixture and fill the prepared ramekins. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake in the oven until set, about 25 minutes. Remove from the heat and keep warm.
For the lobster salpicon: In a large bowl, combine all of the ingredients and toss well to coat. Season and keep chilled.
To serve: invert in·vert
1. To turn inside out or upside down.
2. To reverse the position, order, or condition of.
3. To subject to inversion.
Something inverted. a lobster flan in the center, and remove the ramekin ram·e·kin also ram·e·quin
1. A cheese preparation made with eggs and bread crumbs or unsweetened puff pastry, baked and served in individual dishes.
2. A small dish used for baking and serving. . Ladle some lobster consomme around the dish, place a quenelle of salpicon on top of the flan, and garnish with chervil.
Sonomo, California 1997
ingredients For the lobster consomme: 5 lobster bodies, crushed 2 onions, peeled and chopped 2 carrots, peeled and chopped 3 ribs of celery, chopped 4 plum tomatoes, chopped 2 cups egg whites, beaten 4 quarts lobster stock Salt and pepper to taste For the lobster flan: 4 lobster bodies, chopped 3 cups heavy cream 4 eggs 1 tablespoon cognac Salt and pepper to taste For the lobster salpicon: 8 ounces cooked lobster meat, minced 1 shallot, peeled and minced 1 rib of celery, minced 1 tomato, peeled, seeded, and minced 1 sprig parsley, stemmed and minced 2 tablespoons of reserved lobster cream Salt and pepper to taste For the garnish: Chervil sprigs
Chilled Lobster Salad and Herbed herbed
Flavored with herbs: herbed vinaigrette. Goat Cheese with Vanilla Oil (Serves 6)
For the vanilla oil: In a small saucepan, warm the oil over low heat. Add the vanilla beans and maintain the heat for 30 minutes. Remove from the heat and set aside to cool. Serve the oil at room temperature.
For the feuille de brik cups: Pre-heat the oven to 325 degrees. Lightly brush each sheet of feuille de brik with butter and repeat a second layer. Using six 3-ounce ramekins, shape the feuilles de brik into cups. Place a 2-inch ring mold in the center to secure, and separate the edges of the pastry like petals. Bake in the oven until golden brown, about five minutes.
For the goat cheese: In a double boiler double boiler
A cooking utensil consisting of two nested pans, designed to allow slow, even cooking or heating of food in the upper pan by the action of water boiling in the lower.
Noun 1. , soften the goat cheese. Add enough cream to form a smooth consistency. Remove from the heat, add the parsley, thyme, basil, tarragon, chervil, and chives and stir to combine. Season and transfer to a pastry bag, and set aside at room temperature.
For the lobster salad: Lightly warm all the ingredients and mix together in a bowl. Season, add the chervil and keep warm.
For the dish: Dress the carrot strips with extra virgin olive oil and season.
To serve: Place a feuille de brik cup to one side of a plate and fill with lobster salad. Pipe a small mound of goat cheese to one side of the plate and wrap a dressed carrot strip around. Place two lobster tail halves on top, arrange some chervil and top, and drizzle some vanilla oil around the dish.
Personelle, Pinot Gris “Gris” redirects here. For the artist, see Juan Gris.
Pinot gris is a white wine grape variety of the species Vitis vinifera. Thought to be a mutant clone of the Pinot noir grape, it normally has a grayish-blue fruit, accounting for its name ("
Alsace, France 1997
ingredients For the vanilla oil: 1 cup grapeseed oil 2 vanilla beans, split and scraped For the feuille de brik cups: 12 4-inch square sheets feuille de brik * 1/4 cup clarified butter For the goat cheese: 8 ounces fresh goat cheese 1/2 cup heavy cream, warmed 3 sprigs parsley, stemmed and minced 3 sprigs thyme, stemmed and minced 3 sprigs basil, stemmed and minced 3 sprigs tarragon, minced 1/4 bunch chervil, stemmed and minced 1/4 bunch chives, stemmed and minced Salt and white pepper to taste For the lobster salad: 6 ounces cooked lobster meat, diced 1 large carrot, peeled, diced, and blanched 2 tablespoons sour cream 2-inch piece horseradish, peeled and grated 1/4 bunch chervil sprigs Salt, white pepper, and lemon juice to taste For the dish: 6 long, thin carrot slices, blanched and shocked 6 3-ounce lobster tails, boiled, shelled, and halved 1 tablespoon extra virgin olive oil For the garnish: chervil sprigs * Available through Gourmand at (800) 627-7272.
Lobster Strudel (character) strudel - Common (spoken) name for the commercial at sign, "@", ASCII 64. with Pistachio pistachio (pĭstăsh`ēō, pĭstä`shēō), tree or shrub (of the genus Pistacia) of the family Anacardiaceae (sumac family). The species that yields the pistachio nut of commerce is P. Crumbs and Seared sear 1
v. seared, sear·ing, sears
1. To char, scorch, or burn the surface of with or as if with a hot instrument. See Synonyms at burn1.
2. Foie Gras (Serves 6)
For the pistachio breadcrumbs: In a food processor, pulse the lemon zest, parsley, chervil, and pistachios until finely ground. Add the bread and pulse to combine. Transfer to a sheet pan to dry, for about one hour. Return to the food processor and pulse to form a fine crumb. Season and reserve 1/4 cup separately.
For the lobster strudel: In a medium saute pan, heat the oil and add the fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring. and onion and saute until tender. Remove from the heat and transfer to a bowl. Add the lobster meat and tarragon and toss to coat. Season and set aside at room temperature.
For the lemon vinaigrette: In a medium bowl, whisk together all of the ingredients and season.
For the beet salad: In a medium bowl, toss together all of the ingredients. Dress with some lemon vinaigrette and season.
To finish the strudel: Pre-heat the oven to 400 degrees. Lay a sheet of phyllo phyl·lo also fi·lo
A pastry dough layered in very thin sheets that become flaky when baked, used especially in Greek and Middle Eastern dishes. dough on a parchmentlined work surface. Brush with melted butter. Set a sheet of phyllo dough on top and repeat with two more layers of phyllo dough. Sprinkle some pistachio breadcrumbs on top. Spoon half the lobster filling across the bottom half of the phyllo and, using the parchment paper as a guide, roll tightly to form a cylindrical shape and enclose the filling. Transfer the strudel, seam-side down, to a parchment-lined sheet pan. Brush with melted butter and sprinkle some pistachio breadcrumbs on top. Repeat to make two strudel. Bake in the oven until crisp, about 15 minutes. Trim off the ends, cut each strudel into three pieces and keep warm.
For the foie gras: In a large saute pan, season and sear the foie gras on both sides until desired doneness. Remove from the heat and keep warm.
To serve: Place a piece of lobster strudel to one side of a plate, spoon a mound of beet salad to the side, and top with a slice of foie gras. Sprinkle some pistachio breadcrumbs, micro arugula arugula
Yellowish-flowered European herbaceous plant (Eruca vesicaria sativa), of the mustard family, cultivated for its foliage, which is used especially in salads. , and lemon vinaigrette over the dish.
Willomelle Valley, Oregon 1997
ingredients For the pistachio breadcrumbs: Zest of 1 lemon 1/4 bunch parsley leaves 1/4 bunch chervil leaves 1/4 pound shelled, unsalted pistachios 1 small loaf French bread, crust removed and cubed Salt and pepper to taste For the lobster strudel: 2 tablespoons vegetable oil 1 fennel bulb, trimmed and diced 1 onion, peeled and diced 5 1 1/2-pound lobsters, boiled for four minutes, shelled, and meat diced 1 bunch tarragon, stemmed and minced 8 13x17-inch sheets phyllo dough Unsalted butter, melted, as needed Reserved pistachio breadcrumbs Salt and pepper to taste For the lemon vinaigrette: 1/2 cup extra virgin olive oil 1/4 cup fresh lemon juice Salt, sugar, and pepper to taste For the beet salad: 4 red beets, roasted, peeled, and diced 4 small leeks, white part only, diced 1 tablespoon reserved lemon vinaigrette 2 small shallots, peeled and minced Salt and pepper to taste For the foie gras: 6 2-ounce slices foie gras Salt and pepper to taste For the garnish: Reserved breadcrumbs Micro arugula Reserved lemon vinaigrette
Maine Lobster and Mascarpone Puree with Asparagus Soup (Serves 6)
For the mascarpone puree: In an electric mixer fitted with the paddle attachment, combine all of the ingredients and mix until smooth. Transfer to a medium bowl, season, and set aside at room temperature for one hour.
For the asparagus soup: In a large saucepan, melt the butter. Add the asparagus stems and onion and gently saute until tender. Add the thyme and stock and simmer until reduced by half. Remove from the heat and puree until smooth. Strain through a fine mesh sieve, discarding the solids. Return the liquid to a saucepan, and add the potato; simmer until tender. Add the asparagus tips and simmer until tender. Remove from the heat and puree until smooth. Strain through a fine mesh sieve and place in a saucepan. Add cream to desired consistency and simmer until warmed through. Remove from the heat, season, and keep warm.
For the lobster: In a medium saucepan, melt the butter. Add the lobster and simmer until desired doneness, making sure to baste baste 1
tr.v. bast·ed, bast·ing, bastes
To sew loosely with large running stitches so as to hold together temporarily. occasionally with butter. Remove from the beat, season, and keep warm.
To serve: Spoon some asparagus soup into a soup bowl and set a quenelle of mascarpone cheese in the center. Place a lobster tail and claw on top and garnish with asparagus tips, frisee fri·sée
[French, from feminine past participle of friser, to curl; see frizz1.] , chervil and truffle truffle (trŭf`əl) [Fr.], subterranean edible fungus that forms a mutually beneficial (symbiotic) relationship with the roots of certain trees and plants. The part of the fungus used as food is the ascoma, the fruiting body of the fungus. slices. Drizzle sparingly with white truffle oil.
Nopa, California 1997
ingredients For the mascarpone puree: 8 ounces mascarpone cheese 1 teaspoon white truffle puree * 1/2 bunch parsley, stemmed and minced 1/2 bunch tarragon, stemmed and minced 1/2 bunch chives, minced 1 small shallot, peeled and minced Salt and white pepper to taste For the asparagus soup: 4 tablespoons unsalted butter 1 pound asparagus, stems chopped and tips reserved separately 1 small onion, peeled and chopped 2 sprigs thyme 1 quart chicken stock 1 large Idaho potato, peeled and diced 1 cup heavy cream, as needed Salt, white pepper to taste For the lobster: 8 ounces unsalted butter 6 lobster claws, blanched and shelled 6 lobster tails, blanched and shelled Salt to taste For the garnish: Oregon white truffle slices ** White truffle oil Frisee Chervil sprigs Asparagus tips * Available through Gourmand at (800) 627-7272. ** Available through White Mountain Mushroom Company at (877) 777-9003.