Serves: 8
For the Lobster and Charred Corn Succotash:
Amt Ingredient
2 shallots, thinly sliced
3 tbsp. garlic, minced
1 zucchini, seeded and diced
1 yellow squash, seeded and diced
2 cups tomato concassé
2 ears sweet corn, char-roasted and cut from cob
1 tbsp. tomato paste
½ cup cream
1 bunch asparagus, steamed and sliced
½ cup fava beans, shelled
1 cup cooked lobster, diced
¼ cup toasted pine nuts
sprigs of thyme, oregano and parsley
4 tbsp. butter
Procedure:
• Sauté the shallots, garlic, zucchini and squash for five minutes, until soft.
• Add tomato, corn and tomato paste, and cook until slightly caramelized.
• Add cream and reduce.
• At the last minute, add the asparagus, fava beans, lobster and pine nuts.
• Fold in the fresh herbs and mount with cold butter; keep warm.
For the Porcupine Scallops:
Amt Ingredient
8 U10 Scallops
2 cups shredded phyllo dough or kataifi
flour for dusting
egg wash
salt and pepper
Procedure:
• Dust scallops with salt and pepper and flour.
• Dip in egg wash, then in shredded phyllo dough.
• Press down to make sure phyllo is secure.
• Sauté in 350°F oil.
• Cook scallops three to four minutes, to a medium doneness.
For the Parsley Vinaigrette:
Amt Ingredient
½ cup lemon juice
½ cup champagne vinegar
2 shallots, diced
2 bunches parsley, washed and chopped
2 cups olive oil, heated to 110 degrees
salt and pepper
Procedure:
• In a blender, blend the lemon juice, vinegar and shallots to a puree. Add the parsley.
• With blender running, slowly add oil to emulsify.
• Season with salt and pepper to taste.
• Garnish with micro-bulls blood beets and lobster tentacles
Tell Us What You Think!
You must be logged in to post a comment.