Pan Roasted Lobster

The Capital Grille Recipe

Makes 2 appetizer portions or 1 dinner portion

10 oz lobster meat, cooked and shelled (2 tails, 2 claws, 2 knuckles)
6 tablespoons unsalted whole butter
1/2 tablespoon freshly chopped tarragon
1/2 tablespoon freshly chopped chives
1/2 tablespoon freshly chopped chervil
1 teaspoon kosher salt
6 oz. seasonal vegetable garnish (see below)
1/4 oz. micro green or sprouts

Melt 2 tablespoons of whole butter in a saute pan over medium heat. Once the butter is melted, add the lobster to the pan and cook for one minute, being careful not to brown. Add the seasonal vegetable garnish and an additional 2 tablespoons of butter, gently stirring to combine and evenly heat. Reduce the heat to low, add the last 2 tablespoons of butter, the fresh herbs, and season with the kosher salt.

To Serve:  Carefully separate the seasonal garnish from the lobster with a spoon and place in the center of two warmed bowls. Place 1 claw, 1 knuckle, and 1 tail over the vegetable garnish and drizzle butter pan sauce over and around the lobster. Place a silver dollar sized bunch of micro greens on top of the lobster and serve immediately.

Vegetable Garnish
4 ounces asparagus, sliced
2 ears or 4 ounces freshly shucked corn, cut off cob
4 ounces oyster mushrooms, sliced thinly
2 ounces unsalted whole butter
1/2 gallon water
1 teaspoon kosher salt
1 tablespoon sugar

Combine the water, salt and sugar, and bring to a boil. Add the corn and cook for four minutes. While the corn is cooking, add the butter to a large saute pan and warm over medium heat. Add the mushrooms and cook, stirring frequently, for three minutes. Season with 1 teaspoon of salt and place the mushrooms in a mixing bowl. Add the sliced asparagus to the blanching water and cook with the corn for one minute.

Drain the vegetables and mix them with the mushrooms. Spread out on cookie sheet and reserve for time of service. To make this a complete meal, you can serve the pan roasted lobster and vegetables over angel hair pasta.

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