Lobster

Instructions
Fill a large stockpot about halfway full of water.  Bring water to a boil and add seafood boil.  Add all of the ingredients starting with kielbasa, potatoes, corn, lobster, clams, shrimp, onions, garlic, coriander and bay leaves. 
 
Pour wine into pot and season with Old Bay seasoning. Cover with a lid and cook on medium-high heat for about 20 minutes. Remove seafood from pot and place in a large bowl. Set bowl on newspaper and serve with lemon slices and fresh bread. Garnish with fresh parsley.
 
Ingredients
  • 1 bag seafood boil
  • 1 pound sliced kielbasa
  • 1 pound baby red bliss potatoes
  • 3 ears corn, cut into bite size pieces
  • 4 small live lobster chicks
  • 1 pound little neck clams
  • 1 pound medium to large sized shrimp, shells on
  • 1 large yellow onion, sliced
  • 10 garlic cloves, crushed
  • 1 teaspoon coriander
  • 4 bay leaves
  • 1 bottle dry white wine
  • Old bay seasoning, to taste
  • 3 lemons, cut into thick slices
  • Fresh parsley sprigs, for garnish
The Back Story

Ingredients

·      4 lobster tails, poached

·      1 lemon, quartered

·      5 peppercorns

·      1 onion, quartered

·      8 skewers

·      2 cups cornmeal

·      4 tablespoons baking powder

·      1 teaspoon black pepper

·      1 cup flour

·      1 teaspoon salt

·      2 tablespoons sugar

·      1 cup half and half

·      3 eggs

·      2 quart vegetable oil

 

Method

-      Place 2 skewers into the tail of each lobster so it is secure so the tail won’t curl during the poaching process

-      Fill up a pot with 2 quarts of boiling water, 1 lemon quartered, peppercorns and 1 onion

-      quartered, this liquid is only for the poaching process, you will discard afterwards

-      Place the dry ingredients into a bowl and mix with a whisk

-      Add the eggs and half and half and whisk until consistency of the batter is of a thick pancake batter

-      Place the poached lobster tails in the batter to coat and drop in the 375 degree oil

-      Fry the lobster corn dog for 5 to 7 minutes or until golden brown

-      Serve with any condiments

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Scallop and Lobster

Recipe provided by Peabody Hotel

Beer Batter Ingredients

·      1 cup flour

·      8 ounces dark beer

·      1 tablespoon  dry yeast

·      1 teaspoon salt

·      1 sprig of tarragon. finely chopped

·      1 sprig of rosemary, finely chopped

·      1 pinch of sugar

Fennel Flan Ingredients

·      1 head of fennel

·      1 pint heavy cream

·      3 eggs

·      3 egg yolks

·      2 ounces pernod

Carrot-Ginger Sauce Ingredients

·      ½ cup of carrot juice

·      ¼ cup white wine

·      1 ounce fresh ginger

·      8 ounces whole butter

Fennel Slaw Ingredients

·      1 each fennel bulb

·      1 each peeled jumbo carrot

·      1/8 cup seasoned rice vinegar

·      3 tablespoons fennel oil

·      Micro Arugula

Method

For the beer batter:  warm a small portion of beer. Whisk in the yeast, let stand for 10-15 minutes covered with a little bit of sugar to activate the yeast.  Whisk together the beer and the flour without lumps.  Once yeast has risen, add to the mixture with the chopped herbs and salt.

For the fennel flan:  chop the fennel into cubes the size of a quarter.  In a medium size pot, cook the fennel in the cream along with the Pernod.  Cook thoroughly until fennel is fork tender.  Once fully cooked,  Blend fennel and  cream with the eggs and egg yolks.

Set oven to 325 degrees.  Spray small baking dishes with pan coating.  Fill cups almost full of fennel mixture.  Place dishes in baking pan with a little water to cover the bottom.  Bake in the oven covered for 20-25 minutes.

For the carrot-ginger sauce:  peel and chop ginger roughly. In small sauce pan combine carrot juice, white wine and chopped ginger and bring to a low boil and let reduce until the juice has thickened.  Remover ginger pieces, and whisk in whole(cold) butter a little at a time.  Salt to taste. 

Sear scallops in a hot skillet to get a golden brown crust on top.  Once golden brown flip and sear the other side until fully cooked.

For the lobster claws: Have frying oil at 325 degrees.  Dunk the claws into the beer batter for a full coating.  Fry in the oil until golden brown and crispy.

For Slaw

Finely Slice Fennel on Mandolin then make fine carrot julienne, Place ingredients in small bowl than add vinegar and fennel oil. Salt pepper to taste. In last minute add micro greens

To plate: Place Fennel Flan in center of plate.  Arrange Scallops around the Flan put sauce in between the Scallops then place Lobster claws on sauce. Top the flan with some Fennel Slaw and the dish is ready to serve     

 

Ingredients
  • 1 cup flour
  • 8 ounces dark beer
  • 1 tablespoon dry yeast
  • 1 teaspoon salt
  • 1 sprig of tarragon. finely chopped
  • 1 sprig of rosemary, finely chopped
  • 1 pinch of sugar
  • 1 head of fennel
  • 1 pint heavy cream
  • 3 eggs
  • 3 egg yolks
  • 2 ounces pernod
  • ½ cup of carrot juice
  • ¼ cup white wine
  • 1 ounce fresh ginger
  • 8 ounces whole butter
  • 1 each fennel bulb
  • 1 each peeled jumbo carrot
  • 1/8 cup seasoned rice vinegar
  • 3 tablespoons fennel oil
  • Micro Arugula
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