Top chef final recipes
- Thread starter bayoutider
- Start date
For my final entry I wanted to take the diner to a Caribbean themed experience with lobster as the highlight. An experience of going to the islands through culinary delights and temtations, but in a relaxed, laid-back atmoshpere. Picture an outdoor setting under palm trees with a view of the ocean. Elegant tables with hurricane lamps and soft island music playing in the background.
To start, I am presenting a creation by my sous chef, Ditchdoc. A light, yet flavorful appetizer with an island flare.
Lobster Martinis with Citrus Salsa
Ingredients:
4 whole lobsters, cooked and cleaned
3 oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 red bell pepper, diced
1/2 cup thinly sliced red onion
1 Jalapeno pepper, minced
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil
1/3 cup cider vinegar
1/3 cup fresh orange juice
1/4 to 1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Lettuce leaves
Garnish: fried plantains
Prepartion:
1. Remove shell from lobsters, keeping claw meat intact. Thinly slice tail meat.
2. Combine oranges and next 10 ingredients in a large bowl.
3. Add lobster, tossing until well blended.
4. Spoon mixture into lettuce-lined martini glasses.
5. Garnish with fried plantains.
Next, I present a wonderful summer soup that has the rich flavor of asparagus complemented by fresh lobster. A light soup with a creamy sweetness.
Asparagus Soup with Lobster garnish
Ingredients:
1/2 cup chopped Vidalia onion
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
3 pounds fresh asparagus, cut into pieces
1 cup peeled and chopped potato
1 cup milk
1/2 cup whipping cream
1/2 teaspoon salt
3 cups (about 10 ounces) cooked and chopped lobster
Toasted sliced almonds
Preparation:
1. Cook onion in butter in a Dutch oven over medium heat 5 minutes or until onion is tender.
2. Stir in flour; gradually add chicken broth, stirring constantly. Add asparagus and potato, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Let cool slightly.
3. Puree asparagus mixture in a blender or food processor in batches until smooth, scraping down sides, if necessary. Add milk, whipping cream, and salt, stirring well. Cook over medium heat just until thoroughly heated.
4. Ladle soup into individual serving bowls. Top evenly with chopped lobster, and sprinkle with toasted almonds.
For my entree and first side dish, I am presenting a french Caribbean flare to the idea of salad and lobster. By using french green beans, I offer a surprise twist of a traditional side to lobster, while satisfying the palate with a range of flavor. I have added a subtle touch with the mango butter that compliments and satisfies.
Grilled Lobster with Mango Butter
Ingredients:
MANGO BUTTER:
2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons curry powder
1 teaspoon ancho chili powder
1 mango, peeled, pitted and pureed
2 tablespoons fresh lime juice
1/2 pound (2 sticks) unsalted butter, softened
Sea salt and freshly ground pepper
LOBSTER:
8 large Lobster Tails
Extra Vigin Olive Oil
Sea salt and freshly ground pepper
SALAD:
8 ounces French green beans, cooked until just tender and shocked in ice water, each bean quartered lengthwise
3 plum tomatoes, halved, seeded and julienned
1/4 cup roasted unsalted potatoes, roughly chopped
2 large green (unripe) papayas, peeled, seeded and julienned
1/4 cup Thai fish sauce
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 tablespoons sugar
1 teaspoon finely chopped garlic
1 teaspoon red pepper flakes
1/4 cup coarsely chopped cilantro
1/3 cup coarsely chopped peanuts
Preparation:
For the Mango Butter:
1. Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes.
2. Add mango puree and lime juice and cook an additional 5 minutes. Let cool.
3. Place mango mixture in a food processor and add butter. Process until smooth and season with sea salt and pepper to taste.
4. Place a sheet of parchment paper or waxed paper on a work surface.
5. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
For the Lobster:
1. Preheat grill.
2. Brush lobster tails with extra vigin olive oil and season with sea salt and fresh ground pepper.
3. Place meat side down and grill 4 to 5 minutes or until cooked through.
4. Remove from heat and top each tail immediately with a slice of butter.
For the Salad:
1. Combine all ingredients except peanuts in a medium bowl until combined.
2. Spoon onto a platter. Place lobster tails on top of the bed of salad.
3. Garnish with peanuts.
4. Serves 8
For my second side dish, I offer a coconut rice to add a flavorful, yet not overpowering accent. The coconut rice adds a subtle side to balance out the other flavors of the meal.
Derek's Coconut Rice
Ingredients:
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
2 cups jasmine rice, washed and drained well
1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
1 1/2 cups water
1/4 cup sweetened coconut flakes
Preparation:
1. Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved.
2. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir.
3. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid.
4. Let sit for 10 minutes.
5. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.
For our dessert, we present an elegant ending to our flavorful Caribbean presentation of Lobster. Ditchdoc has put together a dessert with citrus bursts of flavor coupled with a smooth sweetness.
Fresh Grilled Pineapple With Creme Faiche Frosting and Mint
Ingredients:
*Creme Fraiche'
One Vanilla Bean Pod, Scored lengthways and seeds removed. (Save Seeds)
1 Pineapple
Icing Sugar ( For Dusting)
Fresh Mint Leaves, Finely Sliced
Preparation:
1. Preheat grill (medium high-high).
2. Beat Vanilla Bean Seeds into Faiche', Set aside.
3. Cut top and bottom off of pineapple
4. Set Pineapple on flat surface and cut off sides (skin). (make sure to remove any "wood eyes" ).
5. Thinly slice pineapple and dust with icing sugar.
6. Grill For 30 seconds each side and remove with tongs.
7. Place on serving plate, Sprinkle with sliced mint leaves, and place a large dollap of Faiche Frosting in the center.
*Creme Of Fraiche Frosting:
Ingredients:
1 Cup Heavy Whipping Cream (Pasturized but NOT ultra pasteurized)
1 Tablespoon of Buttermilk
1 1/2 Tablespoons of white granulated sugar.
Preparation:
1. In a medium saucepan over low heat, warm the cream to 105 degrees. Remove from heat and stir in the buttermilk.
2. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste.
3. Chill cream, in the refrigerator, for several hours before using, then in a bowl, using an electric mixer with a whisking attachment, beat creme of faiche with sugar until stiff peaks form.
The drinks that I have prepared are laid back summer fare that are a perfect accent to any summer meal. I have two choices for the diner: one a summer tradition with lemonade and the second a cool summer blitz of fun flavor.
Grey Goose Lemonade
Ingredients:
1 1/2 ounce(s) Grey Goose Le Citron Vodka
2 1/2 ounce(s) fresh lemonade
1 piece(s) lemon wheel
Preparation:
1. Shake vodka and lemonade with ice in a cocktail shaker.
2. Strain into ice-filled highball glass.
3. Garnish with a lemon wheel.
Festive doesn't even begin to describe this party pleaser packed with very-berry flavor. This one is a great summer sipper ‑- with a kick! This is my version of the classic "boat drink" - inspired by Jimmy Buffett and cool beach nights.
Derek's Raspberry Boat Drinks
Ingredients:
Ice forms made with lime slices and raspberries
1 1/2 cups Raspberry Puree or 1/2 cup raspberry syrup
4 cups pineapple juice
2 1/2 cups premium vodka (I use either Grey Goose or Stoli)
1/2 cup fresh lime juice
3 cups chilled orange-flavored sparkling water
Lime slices and raspberries for garnish
Preparation:
At least 3 hours ahead, make the ice forms.
1. To make the Raspberry Puree, process 4 cups of fresh or frozen raspberries to a smooth puree in a blender. Strain the puree into a bowl through a fine-mesh sieve to remove the seeds, pushing on the mixture with the back of a wooden spoon to extract all the juice.
2. Combine the puree, pineapple juice, vodka and lime juice in the punch bowl and mix well. Just before serving, slowly pour in the sparkling water. Place the ice form in the punch. Garnish with the lime slices and raspberries.
3. Serve in punch bowl.
To start, I am presenting a creation by my sous chef, Ditchdoc. A light, yet flavorful appetizer with an island flare.
Lobster Martinis with Citrus Salsa
Ingredients:
4 whole lobsters, cooked and cleaned
3 oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 red bell pepper, diced
1/2 cup thinly sliced red onion
1 Jalapeno pepper, minced
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil
1/3 cup cider vinegar
1/3 cup fresh orange juice
1/4 to 1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Lettuce leaves
Garnish: fried plantains
Prepartion:
1. Remove shell from lobsters, keeping claw meat intact. Thinly slice tail meat.
2. Combine oranges and next 10 ingredients in a large bowl.
3. Add lobster, tossing until well blended.
4. Spoon mixture into lettuce-lined martini glasses.
5. Garnish with fried plantains.
Next, I present a wonderful summer soup that has the rich flavor of asparagus complemented by fresh lobster. A light soup with a creamy sweetness.
Asparagus Soup with Lobster garnish
Ingredients:
1/2 cup chopped Vidalia onion
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
3 pounds fresh asparagus, cut into pieces
1 cup peeled and chopped potato
1 cup milk
1/2 cup whipping cream
1/2 teaspoon salt
3 cups (about 10 ounces) cooked and chopped lobster
Toasted sliced almonds
Preparation:
1. Cook onion in butter in a Dutch oven over medium heat 5 minutes or until onion is tender.
2. Stir in flour; gradually add chicken broth, stirring constantly. Add asparagus and potato, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Let cool slightly.
3. Puree asparagus mixture in a blender or food processor in batches until smooth, scraping down sides, if necessary. Add milk, whipping cream, and salt, stirring well. Cook over medium heat just until thoroughly heated.
4. Ladle soup into individual serving bowls. Top evenly with chopped lobster, and sprinkle with toasted almonds.
For my entree and first side dish, I am presenting a french Caribbean flare to the idea of salad and lobster. By using french green beans, I offer a surprise twist of a traditional side to lobster, while satisfying the palate with a range of flavor. I have added a subtle touch with the mango butter that compliments and satisfies.
Grilled Lobster with Mango Butter
Ingredients:
MANGO BUTTER:
2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons curry powder
1 teaspoon ancho chili powder
1 mango, peeled, pitted and pureed
2 tablespoons fresh lime juice
1/2 pound (2 sticks) unsalted butter, softened
Sea salt and freshly ground pepper
LOBSTER:
8 large Lobster Tails
Extra Vigin Olive Oil
Sea salt and freshly ground pepper
SALAD:
8 ounces French green beans, cooked until just tender and shocked in ice water, each bean quartered lengthwise
3 plum tomatoes, halved, seeded and julienned
1/4 cup roasted unsalted potatoes, roughly chopped
2 large green (unripe) papayas, peeled, seeded and julienned
1/4 cup Thai fish sauce
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
2 tablespoons sugar
1 teaspoon finely chopped garlic
1 teaspoon red pepper flakes
1/4 cup coarsely chopped cilantro
1/3 cup coarsely chopped peanuts
Preparation:
For the Mango Butter:
1. Heat olive oil in a small saucepan over medium heat. Add onion and cook until soft. Add curry powder and ancho powder and cook for 2 minutes.
2. Add mango puree and lime juice and cook an additional 5 minutes. Let cool.
3. Place mango mixture in a food processor and add butter. Process until smooth and season with sea salt and pepper to taste.
4. Place a sheet of parchment paper or waxed paper on a work surface.
5. Spread the butter along a long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
For the Lobster:
1. Preheat grill.
2. Brush lobster tails with extra vigin olive oil and season with sea salt and fresh ground pepper.
3. Place meat side down and grill 4 to 5 minutes or until cooked through.
4. Remove from heat and top each tail immediately with a slice of butter.
For the Salad:
1. Combine all ingredients except peanuts in a medium bowl until combined.
2. Spoon onto a platter. Place lobster tails on top of the bed of salad.
3. Garnish with peanuts.
4. Serves 8
For my second side dish, I offer a coconut rice to add a flavorful, yet not overpowering accent. The coconut rice adds a subtle side to balance out the other flavors of the meal.
Derek's Coconut Rice
Ingredients:
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
2 cups jasmine rice, washed and drained well
1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
1 1/2 cups water
1/4 cup sweetened coconut flakes
Preparation:
1. Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved.
2. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir.
3. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid.
4. Let sit for 10 minutes.
5. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.
For our dessert, we present an elegant ending to our flavorful Caribbean presentation of Lobster. Ditchdoc has put together a dessert with citrus bursts of flavor coupled with a smooth sweetness.
Fresh Grilled Pineapple With Creme Faiche Frosting and Mint
Ingredients:
*Creme Fraiche'
One Vanilla Bean Pod, Scored lengthways and seeds removed. (Save Seeds)
1 Pineapple
Icing Sugar ( For Dusting)
Fresh Mint Leaves, Finely Sliced
Preparation:
1. Preheat grill (medium high-high).
2. Beat Vanilla Bean Seeds into Faiche', Set aside.
3. Cut top and bottom off of pineapple
4. Set Pineapple on flat surface and cut off sides (skin). (make sure to remove any "wood eyes" ).
5. Thinly slice pineapple and dust with icing sugar.
6. Grill For 30 seconds each side and remove with tongs.
7. Place on serving plate, Sprinkle with sliced mint leaves, and place a large dollap of Faiche Frosting in the center.
*Creme Of Fraiche Frosting:
Ingredients:
1 Cup Heavy Whipping Cream (Pasturized but NOT ultra pasteurized)
1 Tablespoon of Buttermilk
1 1/2 Tablespoons of white granulated sugar.
Preparation:
1. In a medium saucepan over low heat, warm the cream to 105 degrees. Remove from heat and stir in the buttermilk.
2. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste.
3. Chill cream, in the refrigerator, for several hours before using, then in a bowl, using an electric mixer with a whisking attachment, beat creme of faiche with sugar until stiff peaks form.
The drinks that I have prepared are laid back summer fare that are a perfect accent to any summer meal. I have two choices for the diner: one a summer tradition with lemonade and the second a cool summer blitz of fun flavor.
Grey Goose Lemonade
Ingredients:
1 1/2 ounce(s) Grey Goose Le Citron Vodka
2 1/2 ounce(s) fresh lemonade
1 piece(s) lemon wheel
Preparation:
1. Shake vodka and lemonade with ice in a cocktail shaker.
2. Strain into ice-filled highball glass.
3. Garnish with a lemon wheel.
Festive doesn't even begin to describe this party pleaser packed with very-berry flavor. This one is a great summer sipper ‑- with a kick! This is my version of the classic "boat drink" - inspired by Jimmy Buffett and cool beach nights.
Derek's Raspberry Boat Drinks
Ingredients:
Ice forms made with lime slices and raspberries
1 1/2 cups Raspberry Puree or 1/2 cup raspberry syrup
4 cups pineapple juice
2 1/2 cups premium vodka (I use either Grey Goose or Stoli)
1/2 cup fresh lime juice
3 cups chilled orange-flavored sparkling water
Lime slices and raspberries for garnish
Preparation:
At least 3 hours ahead, make the ice forms.
1. To make the Raspberry Puree, process 4 cups of fresh or frozen raspberries to a smooth puree in a blender. Strain the puree into a bowl through a fine-mesh sieve to remove the seeds, pushing on the mixture with the back of a wooden spoon to extract all the juice.
2. Combine the puree, pineapple juice, vodka and lime juice in the punch bowl and mix well. Just before serving, slowly pour in the sparkling water. Place the ice form in the punch. Garnish with the lime slices and raspberries.
3. Serve in punch bowl.
I think I'm gonna grab my guitar and go lay in the hammock for the ending to this competition 
Little Buffett music on the agenda...haha
Little Buffett music on the agenda...haha
Finals - Lobster week
Many thanks to the gracious chairman for not choosing an ingredient this year like he did last year (I believe it was pig testicles or some such) And much respect to those who judge this contest....hope you're either a lobster fisherman or have DEEP pockets.
Lobster is such a wonderful medium to work with, but the challenge for me is to utilize its flavors and not over-run them with other ingredients. My fantastic sous chef, WAW4Tide, has prepared our appetizer and dessert. I could not have asked for a more insightful and helpful partner. We will start with the appetizer:
Warm Lobster Tacos with chilled Pepper Slaw
3- 1 pound lobsters
1 clove minced garlic
2 minced shallots
1 cup julienned swiss chard or kale if you want to stay in the ocean
1/8 stick of butter
1 tbs olive oil
1 cup shredded jalapeno jack cheese
6- 6 inch flour tortillas
Fill a large pot with salted water and bring to a boil. Put in the lobsters in and cook for 7-10 minutes until they are done. Allow to cool and then crack open the tail and remove the meat and cut into small medallion shapes. Meanwhile wrap tortillas in foil and place in oven at low temperature. Ina a saucepan at medium high heat, add the butter and olive oil and the garlic and shallots. Cook for 3 minutes until translucent and then add the lobster and cook for about 1 minute. Next add the kelp/swiss chard and cook for another minute constantly stirring. Remove from heat and stir in cheese until it is melted. Place in a tortilla and top with slaw
Pepper Slaw…to be made at least one day ahead but could be made up to a week ahead.
1 red bell pepper thin julienned
1 yellow bell pepper thin julienned
1 green bell pepper thin julienned
1 zucchini thin julienned
¼ cup matchstick carrots
1 serrano chile thin julienned
1 red onion cut into really thin half moons
¾ cup white wine vinegar
¾ cup sugar
Salt
In a small pan heat the vinegar and add the sugar stirring until it is fully dissolved. Once it has cooled add a dash of salt and then pour over the slaw mixture. Allow to pickle for at least 16 hours but a full day is better.
Place some of the taco mixture onto a tortilla and top with the pickled slaw- keep the slaw refrigerated until serving. The contrast of the cold slaw with the hot taco and the heat from the chiles should be very nice…as well as the contrast between the crunch of the slaw and the creaminess of the lobster.
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Now for a salad. I ran this through my mind a number of times and switched back and forth with regards to what I wanted to bring to plate here. I initially wanted a traditional "salad" with a dressing, but most of my ideas centered on flavorful dressing that overpowered the luxury of the lobster. I settled on a ceviche style dish served as a salad course over salad greens. The slight bitterness of the grapefruit enhances the natural sweetness of the lobster. Enjoy!
Lobster and Avacado ceviche
Ingredients
3 grapefruit, zested and juiced
3 lemons, zested and juiced
1 teaspoon Kosher salt
1 tablespoon cracked black pepper
1 serrano chili, thinly sliced
1 teaspoon freshly chopped thyme leaves
3/4 cup extra-virgin olive oil
For assembly:
2 (1 1/1 lb lobsters)
4 scallions, white and light green parts only, sliced thin
1/2 cup minced red onion
1/2 cup small diced red bell peppers
1 1/2 tablespoons freshly chopped cilantro leaves
3 tablespoons freshly chopped Italian parsley leaves
6 cups baby salad greens
3 avocados, peeled and medium diced
For the marinade:
Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.
For assembly:
Prepare lobsters by placing into boiling water. Take them out after 5 minutes and immediately into an ice bath to stop cooking. Chop into medallions. In a nonreactive mixing bowl combine the chilled lobster medallions, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Drizzle a little of the marinade over the plate and serve.
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Main course. Ok, everyone has had boiled lobster and everyone has had grilled lobster. I was looking for a less popular style of cooking. Roasting tends to bring out some wonderful flavors in other proteins, so I will apply it to lobster. This is to be served with the risotto and asparagus recipes as sides. Note: the risotto is not meant to have lobster meat in it, even though the title is "Lobster risotto"....the name comes from the use of lobster stock as the liquid.
Lobster with Herb Butter
Ingredients
4 Large live lobsters
1 cup butter
4 cloves garlic, crushed
1/4 cup finely chopped tarragon
1/4 cup finely chopped chervil
4 lemons, cut into wedges
1 tsp kosher salt
Place live lobsters into an ice slurry (ice and water mixture) or alternatively place in freezer for 20 minutes or until lobsters are inactive. Cut each lobster in half lengthways, removing organs and digestive tract. Place into large baking dishes, cut side up.
Melt butter and stir through garlic, herbs and salt; mix well. Spoon half of the butter mixture over lobster meat and arrange lemon slices around lobsters.
Preheat oven 475°F and cook lobster for 15 minutes
Serve immediately with a generous squeeze of lemon juice, the butter as a dipping sauce and lots of fresh crusty bread to mop up the juices.
Lobster and Wild Mushroom risotto
3 cups lobster stock
1 oz. dried porcini mushrooms soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
4 Tbs. butter
3/4 cup arborio rice
2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
2/3 cup dry white wine
Kosher salt to taste
1/4 cup chopped flat-leaf parsley
2 Tbs. freshly grated Parmigiano-Reggiano
Heat the lobster stock along with the reserved strained porcini soaking liquid; lower the heat to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
When almost all the liquid has disappeared, after about 2 minutes, add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the broth is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost disappeared.
Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 2 Tbs. butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt, if needed. The risotto should be moist and creamy, not runny. Stir in more broth to loosen the risotto, if you like. Serve immediately.
Asparagus with balsamic cream sauce
Asparagus
4-5 tablespoons olive oil
Fresh cracked black pepper
Kosher Salt
Trim and wash asparagus and place in zip top bag with ollive oil. Make sure asparagus spears are coated. Place onto sheet pan and season liberally with salt and pepper. Place into a preheated 475 degree oven for 8-10 minutes, shaking them around at about 5 minutes. Serve with Balsamic Cream sauce (below)
Balsamic Cream Sauce
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
1 cup heavy cream
Kosher salt to taste
1/2 cup grated Parmesan cheese
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the cream. Bring to a simmer, salt to taste, then remove from the heat and stir in the Parmesan cheese until melted.
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Now for dessert. Given the fact that lobster goes so well with citrus, let me present a “kicked up” Key Lime Pie from WAW4Tide
Key Lime Pie with Biscotti Crust
1 ½ cups crushed almond biscotti
¼ cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
1 tbs orange juice
1 tbs vanilla
2 tablespoons powdered sugar
1 tablespoon lime zest......
Combine the biscotti, sugar, and butter with your hands. Let the butter soften before you do this. Press down into a 9 inch pie pan and bake for 15-20 minutes at 375 until the biscotti mixture becomes golden brown. Remove and allow to fully cool before the next step. Lower the oven to 325.
Whisk together the condensed milk, lime juice, eggs, and orange juice until well mixed. Pour onto the cooled biscotti mix and bake for 15-18 minutes until firm. Refrigerate for at least 3 hours.
In another bowl comnine the sour cream, vanilla, powdered sugar and spread on top of the pie. Sprinkle with lime zest.
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Now for my cocktail. A twist on an old favorite. I love the spicy taste of a good bloody mary and think that this will tickle your fancy....
Lobster Boil Bloody Mary
2 tbsp. Old Bay seasoning
1 lime wedge
1 1/2 oz. Absolut Peppar
2 tbsp. lobster broth
1/3 cup tomato juice
1/2 tbsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
1 lobster claw, cracked
1 celery stalk, for garnish
Lemon wedge, for garnish
1. Put Old Bay on a small plate. Rub the rim of a tall glass with the lime wedge
and dip rim in Old Bay. Add cracked ice to the glass; set aside.
2. Into a mixing glass put vodka, lobster broth, tomato juice, lemon juice, and
black pepper. Stir to combine and pour into reserved glass. Garnish with celery,
lemon wedge and lobster claw.
Many thanks to my fellow competitors and to the judges. I've gathered some great recipes from you guys. I've had a blast with this competition, win or lose!!! :BigA::BigA::BigA::BigA:
Many thanks to the gracious chairman for not choosing an ingredient this year like he did last year (I believe it was pig testicles or some such)
And much respect to those who judge this contest....hope you're either a lobster fisherman or have DEEP pockets. Lobster is such a wonderful medium to work with, but the challenge for me is to utilize its flavors and not over-run them with other ingredients. My fantastic sous chef, WAW4Tide, has prepared our appetizer and dessert. I could not have asked for a more insightful and helpful partner. We will start with the appetizer:
Warm Lobster Tacos with chilled Pepper Slaw
3- 1 pound lobsters
1 clove minced garlic
2 minced shallots
1 cup julienned swiss chard or kale if you want to stay in the ocean
1/8 stick of butter
1 tbs olive oil
1 cup shredded jalapeno jack cheese
6- 6 inch flour tortillas
Fill a large pot with salted water and bring to a boil. Put in the lobsters in and cook for 7-10 minutes until they are done. Allow to cool and then crack open the tail and remove the meat and cut into small medallion shapes. Meanwhile wrap tortillas in foil and place in oven at low temperature. Ina a saucepan at medium high heat, add the butter and olive oil and the garlic and shallots. Cook for 3 minutes until translucent and then add the lobster and cook for about 1 minute. Next add the kelp/swiss chard and cook for another minute constantly stirring. Remove from heat and stir in cheese until it is melted. Place in a tortilla and top with slaw
Pepper Slaw…to be made at least one day ahead but could be made up to a week ahead.
1 red bell pepper thin julienned
1 yellow bell pepper thin julienned
1 green bell pepper thin julienned
1 zucchini thin julienned
¼ cup matchstick carrots
1 serrano chile thin julienned
1 red onion cut into really thin half moons
¾ cup white wine vinegar
¾ cup sugar
Salt
In a small pan heat the vinegar and add the sugar stirring until it is fully dissolved. Once it has cooled add a dash of salt and then pour over the slaw mixture. Allow to pickle for at least 16 hours but a full day is better.
Place some of the taco mixture onto a tortilla and top with the pickled slaw- keep the slaw refrigerated until serving. The contrast of the cold slaw with the hot taco and the heat from the chiles should be very nice…as well as the contrast between the crunch of the slaw and the creaminess of the lobster.
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Now for a salad. I ran this through my mind a number of times and switched back and forth with regards to what I wanted to bring to plate here. I initially wanted a traditional "salad" with a dressing, but most of my ideas centered on flavorful dressing that overpowered the luxury of the lobster. I settled on a ceviche style dish served as a salad course over salad greens. The slight bitterness of the grapefruit enhances the natural sweetness of the lobster. Enjoy!
Lobster and Avacado ceviche
Ingredients
3 grapefruit, zested and juiced
3 lemons, zested and juiced
1 teaspoon Kosher salt
1 tablespoon cracked black pepper
1 serrano chili, thinly sliced
1 teaspoon freshly chopped thyme leaves
3/4 cup extra-virgin olive oil
For assembly:
2 (1 1/1 lb lobsters)
4 scallions, white and light green parts only, sliced thin
1/2 cup minced red onion
1/2 cup small diced red bell peppers
1 1/2 tablespoons freshly chopped cilantro leaves
3 tablespoons freshly chopped Italian parsley leaves
6 cups baby salad greens
3 avocados, peeled and medium diced
For the marinade:
Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.
For assembly:
Prepare lobsters by placing into boiling water. Take them out after 5 minutes and immediately into an ice bath to stop cooking. Chop into medallions. In a nonreactive mixing bowl combine the chilled lobster medallions, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Drizzle a little of the marinade over the plate and serve.
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Main course. Ok, everyone has had boiled lobster and everyone has had grilled lobster. I was looking for a less popular style of cooking. Roasting tends to bring out some wonderful flavors in other proteins, so I will apply it to lobster. This is to be served with the risotto and asparagus recipes as sides. Note: the risotto is not meant to have lobster meat in it, even though the title is "Lobster risotto"....the name comes from the use of lobster stock as the liquid.
Lobster with Herb Butter
Ingredients
4 Large live lobsters
1 cup butter
4 cloves garlic, crushed
1/4 cup finely chopped tarragon
1/4 cup finely chopped chervil
4 lemons, cut into wedges
1 tsp kosher salt
Place live lobsters into an ice slurry (ice and water mixture) or alternatively place in freezer for 20 minutes or until lobsters are inactive. Cut each lobster in half lengthways, removing organs and digestive tract. Place into large baking dishes, cut side up.
Melt butter and stir through garlic, herbs and salt; mix well. Spoon half of the butter mixture over lobster meat and arrange lemon slices around lobsters.
Preheat oven 475°F and cook lobster for 15 minutes
Serve immediately with a generous squeeze of lemon juice, the butter as a dipping sauce and lots of fresh crusty bread to mop up the juices.
Lobster and Wild Mushroom risotto
3 cups lobster stock
1 oz. dried porcini mushrooms soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
4 Tbs. butter
3/4 cup arborio rice
2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
2/3 cup dry white wine
Kosher salt to taste
1/4 cup chopped flat-leaf parsley
2 Tbs. freshly grated Parmigiano-Reggiano
Heat the lobster stock along with the reserved strained porcini soaking liquid; lower the heat to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
When almost all the liquid has disappeared, after about 2 minutes, add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the broth is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost disappeared.
Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 2 Tbs. butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt, if needed. The risotto should be moist and creamy, not runny. Stir in more broth to loosen the risotto, if you like. Serve immediately.
Asparagus with balsamic cream sauce
Asparagus
4-5 tablespoons olive oil
Fresh cracked black pepper
Kosher Salt
Trim and wash asparagus and place in zip top bag with ollive oil. Make sure asparagus spears are coated. Place onto sheet pan and season liberally with salt and pepper. Place into a preheated 475 degree oven for 8-10 minutes, shaking them around at about 5 minutes. Serve with Balsamic Cream sauce (below)
Balsamic Cream Sauce
2 tablespoons olive oil
2 tablespoons butter
1/4 onion, minced
2 tablespoons balsamic vinegar
1 cup heavy cream
Kosher salt to taste
1/2 cup grated Parmesan cheese
Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the cream. Bring to a simmer, salt to taste, then remove from the heat and stir in the Parmesan cheese until melted.
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Now for dessert. Given the fact that lobster goes so well with citrus, let me present a “kicked up” Key Lime Pie from WAW4Tide
Key Lime Pie with Biscotti Crust
1 ½ cups crushed almond biscotti
¼ cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
1 tbs orange juice
1 tbs vanilla
2 tablespoons powdered sugar
1 tablespoon lime zest......
Combine the biscotti, sugar, and butter with your hands. Let the butter soften before you do this. Press down into a 9 inch pie pan and bake for 15-20 minutes at 375 until the biscotti mixture becomes golden brown. Remove and allow to fully cool before the next step. Lower the oven to 325.
Whisk together the condensed milk, lime juice, eggs, and orange juice until well mixed. Pour onto the cooled biscotti mix and bake for 15-18 minutes until firm. Refrigerate for at least 3 hours.
In another bowl comnine the sour cream, vanilla, powdered sugar and spread on top of the pie. Sprinkle with lime zest.
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Now for my cocktail. A twist on an old favorite. I love the spicy taste of a good bloody mary and think that this will tickle your fancy....
Lobster Boil Bloody Mary
2 tbsp. Old Bay seasoning
1 lime wedge
1 1/2 oz. Absolut Peppar
2 tbsp. lobster broth
1/3 cup tomato juice
1/2 tbsp. fresh lemon juice
1/4 tsp. freshly ground black pepper
1 lobster claw, cracked
1 celery stalk, for garnish
Lemon wedge, for garnish
1. Put Old Bay on a small plate. Rub the rim of a tall glass with the lime wedge
and dip rim in Old Bay. Add cracked ice to the glass; set aside.
2. Into a mixing glass put vodka, lobster broth, tomato juice, lemon juice, and
black pepper. Stir to combine and pour into reserved glass. Garnish with celery,
lemon wedge and lobster claw.
Many thanks to my fellow competitors and to the judges. I've gathered some great recipes from you guys. I've had a blast with this competition, win or lose!!! :BigA::BigA::BigA::BigA:
Just a heads up guys this might take a while. I do have lobsters and I am trying most of the dishes. I might need a break so I don't have lobster everyday for a week . I also need feedback from our other two judges.
Any other readers who read or try any of these recipes please send comments to me or post them for everyone to see.
This has been a great season and again it's going to be a very tough decision.
. I also need feedback from our other two judges.Any other readers who read or try any of these recipes please send comments to me or post them for everyone to see.
This has been a great season and again it's going to be a very tough decision.
Just be happy you didn't pick potted meat for a final ingredient!!I might need a break so I don't have lobster everyday for a week
:wink:And by the way, I found something I think is quite cool. If you google raspberry boat drinks or lobster boil bloody mary, it points you to this page...very cool indeed.
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This is going to be hard to judge. I bought 3 lobsters two days ago and will buy 3 or 4 more Friday when new ones come in the local store. i am good friends with the fish guy and he will pick out some good ones and call me. I will post my comments this weekend. Good job by all.
I have to share this. Made Derek's coconut rice and used the leftovers to make rice pudding. The same day I made the rice pudding I got the bright idea to do his grilled pineapple and came up with this.
Coconut Rice Pudding Topped with Fresh Grilled Pineapple With Creme Faiche Frosting and Mint.
Cut squares or rounds of rice pudding slightly larger than the pineapple slices. Set pineapple on top then add the Creme Fraiche. I suppose you could reverse it and place a square, round or mound of coconut rice pudding on top of the pineapple then add the creme fraiche or put the creme fraiche around the pineapple on the plate. Anyway you do it the results are amazing.
Still making my way through the dishes. Conclusion, man cannot eat too much lobster
Coconut Rice Pudding Topped with Fresh Grilled Pineapple With Creme Faiche Frosting and Mint.
Cut squares or rounds of rice pudding slightly larger than the pineapple slices. Set pineapple on top then add the Creme Fraiche. I suppose you could reverse it and place a square, round or mound of coconut rice pudding on top of the pineapple then add the creme fraiche or put the creme fraiche around the pineapple on the plate. Anyway you do it the results are amazing.
Still making my way through the dishes. Conclusion, man cannot eat too much lobster
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