Sauteed Maine Lobster With Sweet Corn And Rosemary Ginger Vinaigrette Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Peel the ginger, reserving the peels, and cut it into fine julienne strips. Cut the peels into coarse strips and set aside.
• In a small saucepan, cook the ginger and garlic with 1/2 cup of the plum wine and the rice wine vinegar until 1 tablespoon of liquid remains. Remove from the heat and reserve.
• Place a heavy heatproof 12-inch skillet over high heat until it is very hot. Add the oil and heat it almost to the smoking point. Carefully add the lobster halves, meat side down. Cook 3 minutes. Turn the lobster over and add 1 tablespoon of the butter. Continue to saute until the lobster shells get red and the butter is nutty red. Transfer the lobster to the oven for about 10 minutes, or until the lobster is just cooked. Remove from the oven, remove the lobster from the skillet and keep warm
• Add the scallions, ginger peels and curry powder to the skillet. Saute the mixture lightly for 10 to 15 seconds, then whisk in the remaining plum wine and the white wine, stock, chile flakes and the vinegar. Reduce the liquid to 1/2 cup. Add the cream and reduce it by half. Add any liquid from the julienne of ginger, then whisk in the 1 tablespoon of butter. Season the sauce to taste, with salt and pepper.
• Crack the lobster claws with the back of a large chef's knife.
• Arrange the lobster halves on a warm oval platter, meat side up. Strain the sauce over the lobster, then sprinkle the sweet ginger on top. Garnish with Fried Baby Spinach Leaves.
• Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
• In a large saucepan, heat the oil. In it, sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
• Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat and simmer the stock for 20 to 25 minutes.
• Strain the stock into a clean saucepan. Bring it to a boil and reduce it over moderate heat to 1 quart.
• Wash some large spinach leaves, cut off the stems and dry them well. Heat peanut oil to 375 degrees F, and in it, fry the spinach until crisp and translucent. Be careful not to get splattered. Remove the leaves to paper towels to drain and salt them lightly (just like potato chips). The spinach should have a jade green color.

Steps:

• For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm.
• For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
• For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium-rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
• Steam the cleaned asparagus until slightly underdone. Place a 4-ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig.

Steps:

• Make lobster rolls:
• Place 1 zucchini on work surface. Using vegetable peeler, cut zucchini into thin ribbons about 5 inches long and 1 inches wide. Repeat with remaining zucchini, forming 12 ribbons total. Place lobster or shrimp at 1 end of each zucchini ribbon, dividing lobster or shrimp equally. Top with sprouts and pickled ginger, dividing equally. Starting at filled end, roll up each zucchini ribbon into cylinder. Place seam side down on paper-towel-lined baking sheet. Cover and chill at least 1 hour or up to 6 hours.
• Make vinaigrette:
• Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in oil. Pour vinaigrette into small bowl. Place in center of platter. Surround with lobster rolls.

Steps:

• Bring to a roiling boil a large kettle of salted water.
• Place lobsters in boiling water head first. Cover and cook for 15 minutes.
• Remove and serve with melted butter.
• HOW TO EAT: Twist off the claws. Crack each claw with a nut cracker.
• Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
• Separate the back from the body. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
• The small claws are excellent eating! The meat sucked out like like sipping through a straw!