California Strawberries
The Ripe Ingredient
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Poached Maine Lobster
Lobster:
2 - 2 pound whole Maine lobsters, poached in white win court bouillon (see recipe)
4 half lobster tail shells (see instructions)
4 half lobster heads (see instructions)
2 tbsp. unsalted butter
2 tbsp. lobster court bouillon reduction of chicken stock
As needed - fine sea salt
As needed - white pepper, freshly ground
2 cups California strawberry vanilla butter
3 cups glazed Asian snow peas
1/4 cup celeriac shavings - blanched and then shocked in ice water
8 plumes fresh chervil
Direction for Maine lobster:
Once the lobsters have been poached; cool slightly and then carefully remove all the meat from the shell and divide into 4 equal portions. Take heads and remove inside cartilage; discard cartilage. Using a sharp pair of shears cut each head shell directly in half lengthwise, retaining the antenna on each half; form each head half into a narrower version of original head by folding sides under (see picture) final head will resemble a large prawn; save for garnish. Split lobster tails in half lengthwise; save for garnish. Place the lobster meat; butter and court bouillon in a large sauté pan. Warm pan over medium heat until the lobster is sufficiently hot; season; reserve.
White Wine Court Bouillon:
4 cups dry white wine
4 cups water
1 - 2 tsp. pickling spice
2 fresh Meyer lemon halves
1/2 medium red onion, peeled and sliced
3 fresh bay leaves
10 black peppercorns
Directions for Court Bouillon:
Combine all ingredients in non-reactive saucepan; bring to boil; cool slightly. Reserve in refrigerator if not using immediately.
Poaching technique with bouillon:
Place lobster in non-reactive saucepan; add enough court bouillon to cover. Set saucepan over medium heat; bring to simmer; reduce heat and poach until just lobster is just done; cool. Transfer lobsters to platter; cover; reserve in refrigerator. Strain court bouillon through China cap; discard solids, reserve.
Directions for Court Bouillon Reduction:
Place 1 cup court bouillon in non-reactive saucepan over medium heat; cook to reduce by 75% - do not over reduce - it will get bitter; cool; reserve.
Pan Glazed Asian Snow Peas:
1 tbsp. unsalted butter
3 cups fresh Asian snow peas; de-veined and trimmed.
2 tsp. water
As needed - fine sea salt
As needed - white pepper, freshly ground
Directions for Pan Glazed Asian Snow Peas:
Heat Butter in a medium sauté pan over medium heat, add the snow peas and water. Cook snow peas until water evaporates and snow peas glaze - about 3 minutes. Season. Reserve, keeping hot.
California Strawberry Vanilla Butter:
1 Tahitian vanilla bean
1/4 cup Mirin wine
1 tsp. fresh ginger, peeled and finely minced
1/4 - 1/3 cup heavy cream
1/2 cup lush red California strawberries, stemmed and pureed.
1 - 2 tbsp. unsalted butter, cubed and slightly chilled
1 tsp. fresh Meyer lemon juice
As needed - fine sea salt
1 tbsp. fresh lemon grass, center section only, very finely minced
Directions for California Strawberry Vanilla Butter:
Combine vanilla bean, Mirin and ginger in a non-reactive saucepan; set over medium heat; cook until the Mirin is reduced by 50%. Add the cream, cook until reduced by 50%. Stir in the California strawberry purée, bring to simmer. Whisk in lemon juice. Whisk in butter. Stir in lemon grass. Season. Transfer to main Marie and reserve, keeping warm.
Directions
TO SERVE: Spoon a generous amount of the strawberry vanilla butter into a large serving bowl; place half a tail in bowl; arrange snow peas and lobster meat over tail; top with reserved lobster head, celeriac shavings and plumes of chervil; serve immediately.
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