Pan Seared Lobster With Lemongrass Broth Shiitake Truffle Flan Recipes

Steps:

• Fill the sink with cold water and add ice cubes. Bring a medium pot of salted water to a boil.
• Meanwhile, numb the lobsters by placing them in the freezer for 30 minutes. Transfer them to a heavy cutting board, insert the tip of a large, heavy knife at the base of the heads, and cut completely through. Remove the claws, knuckles (the sections beneath the claws), and tails. Set the bodies aside for the broth. Cut the tails in half lengthwise up to the flat feathery appendages at the base of the tails (these remain intact) and reserve.
• Transfer the claws to a large heatproof bowl, pour the boiling water over them to cover, and allow them to cook, about 5 minutes. After 3 minutes, add the knuckles. Remove the lobster parts and plunge into the ice water. When the lobster is cold, remove the mea tand reserve.
• To make the broth, split the reserved lobster bodies. Heat a large, heavy pot over high heat. Add the oil and swirl to coat the bottom of the pot. When the oil shimmers, add the lobster bodies and saute, stirring, until the shells turn red, about 10 minutes. Add the tomato paste, fennel, onion, carrot, celery, lemongrass, and ginger and saute, stirring, until the vegetables are soft, about 8 minutes. Add the wine, stir, and reduce the liquid by half, 10 to 15 minutes. Do not boil; it will cloud the broth. Add the bay leaf, peppercorns, and about 8 cups of water to cover the bodies. Reduce the heat and simmer for 2 hours, strain, and keep hot.
• Preheat the oven to 300 degrees F. To make the flans, heat a medium skilled over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the shallots and saute, stirring, until soft, about 5 minutes. Add the mushrooms and saute, stirring, until softened, about 8 minutes. Transfer the mixture to a large bowl and place in the freezer to chill quickly, about 15 minutes. When cold, add the eggs, cream, scallions, and truffle oil and mix.
• Fill a kettle with water and bring to a boil. Spray four 4-ounce ramekins lightly with nonstick cooking spray and have ready a baking dish large enough to hold them. Fill the ramekins four-fifths full with the flan mixture and transfer them to the pan. Add sufficient boiling water to the pan to come halfway up the sides of the ramekins and transfer to the oven. Bake just until the flans are set, about 25 minutes.
• Meanwhile, season the reserved lobster tails with the salt and pepper to taste. Heat a large skillet over high heat. Add the canola oil and swirl to coat the pan. When the oil shimmers, add the tails, feeler sides down. Cook, turning once, until the shells turn red, about 5 minutes. Add the claws, stir, and add 3 cups of the broth. Add the lemon juice and season with the salt and pepper to taste.
• Divide the fondue among 4 large pasta bowls. Carefully invert a flan onto each portion. Top with the lobster tail and claws and ladle the broth around. Garnish with the scallions and serve.
• To make the fondue, heat a large skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat the pan. Add the garlic and ginger and saute, stirring, until soft, about 5 minutes. Add the bok choy and 1/2 cup of the reserved lobster broth. Season with the salt and pepper to taste and cook until the bok choy is soft, about 5 minutes. Fold in the remaining 1 tablespoon of butter, correct the seasonings, and keep warm. Add the knuckles right before serving to warm.

Steps:

• Lobster: Bring a large pot of salted water to a boil over high heat. Cook 2 lobsters at a time until three-quarters done, approximately 10 minutes.
• Heat 2 large saute pans over high heat. Split the lobsters in half, brush with olive oil and season with salt and pepper, to taste. Place the lobster in the pan, flesh side down and cook until nicely browned. Turn over and cook shell side down for 1 more minute.
• Cava-Tarragon Butter Sauce: Place the shallots, Cava and vinegar in a medium non-reactive saucepan. Boil the liquid over high heat until reduced to 2 tablespoons. Whisk in the heavy cream and cook for 1 minute. Reduce heat to medium and add the butter, piece by piece, whisking well after each addition until all has been used. Season with salt and white pepper and add the tarragon.
• Risotto: Heat olive oil in a medium saucepan over medium heat. Add onions and cook until soft. Add rice and cook for 2 minutes. Add white wine and cook until completely reduced. Add clam juice or stock and cook until all of the liquid has been absorbed. Add boiling water 1 cup at a time and cook until all liquid has been absorbed by the rice. Repeat until all water is used. Fold in the Salsa Verde and cook until mixture has absorbed most of the liquid. Fold in the herbs and season with salt and pepper, to taste.
• Preheat oven to 375 degrees F.
• Place tomatillos and garlic cloves on a baking sheet or small roasting pan, toss with the oil and season with salt and pepper. Roast until the tomatillos are soft about 20 to 30 minutes, depending on the size. Transfer the mixture to a food processor with the herbs and process until smooth.
• To assemble dish: Spoon risotto onto a plate and top with 1 or 2 lobster halves. Serve the Cava Butter Sauce on the side.

Steps:

• Preheat the oven 375 degrees F. Oil 12 (4-ounce) ring molds.
• In a food processor, fitted with a metal blade, combine the fish, egg whites, Cognac, chives, shallots, lemon juice and nutmeg. Puree until smooth.
• Add enough cream so the mixture is smooth but slightly thick. Season with salt and pepper.
• To test the seasoning, bring a small pot of water to a simmer. Add a teaspoon of the mouse to the water and poach for about 2 minutes. Remove and taste. Adjust the seasoning according to taste.
• Fill each mold with the fish mixture.
• Place the molds in a baking dish and fill with water, enough to come up 1-inch of the mold. Place in the oven and cook for about 12 to 15 minutes or until firm. Remove from the oven and cool completely.
• Refrigerate until chilled. Slice the lobster tails, 1//4-inch thick. In a mixing bowl, combine the lobster, peas, and carrots. Toss with a drizzle of truffle oil. Season with salt and pepper. Add the chervil and toss well.
• To serve, unmold the mousse and place in the center of each plate. Fill the center of each mousse with the lobster salad. Garnish with parsley.

Steps:

• First you will need a sauce pan that has a steamer basket. If your lobster tails are frozen thaw them out. Cut the top of the lobster tail enough to allow expansion of the meat. In the sauce pan - on a medium low heat mix together the garlic, butter and white wine stirring occasionally. Once the butter wine mix comes to a boil, place the steam basket and cover. Let the Lobster tails steam for 8 minutes. They will turn bright red. Set aside. Using a strainer, pour the butter wine mixture into serving cups. Use the butter wine mixture to dip the lobster tails inches I hope you enjoy it!

Steps:

• Salt and pepper tuna steaks.
• Add butter to a hot pan; reduce heat to medium and add steaks.
• Cook 2 minutes per side; remove and let rest.
• Bring wine, shallot whites and lobster tails to a boil in a non-reactive pan.
• Lower the heat and reduce the mixture by half.
• After 3 minutes remove the tails and dice them.
• Continue reducing the wine again, add the cream and paprika.
• Reduce by half; remove from heat.
• Stir in butter one piece at a time.
• Strain sauce and add the diced lobster.