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Butter Poached Lobster and Beet

Butter Poached Lobster and Beet

The inspiration for this dish came from Thomas Keller of French Laundry and Per Se- considered two of the best restaurants in the United States. While we don't live in Maine and can't access lobster all the time we do consider it a complete treat when we can get it. This definitely takes a little prep time but is relatively straightforward to make. One of the big bonuses of this dish is that the leftover lobster infused butter can be stored in the freezer and used for making scrambled eggs - how decadent.

We thought the dish itself might be a nice one to share coming up to the holidays when we all should find a way to treat ourselves and our loved ones. Enjoy.

Ingredients

2 live lobsters - 1 ¼ to 1 ½ pounds

2 medium red beets

1 pound unsalted butter (we're partial to KerryGold Irish Butter)

1 cup dry white wine

1 tbsp chives, finely chopped

¼ cup white vinegar

Salt

Pepper

Process

Preheat oven to 400 degrees.  Trim greens and root from beets so there is about ½ inch remaining, then rinse in water and pat dry.  Wrap each beet in heavy duty foil, place on small baking sheet, then roast in oven until tender, about one hour.

Bring 12 quarts of water to a boil in a large stock pot.  Place lobsters in a wide pot, so they fit tightly.  When water boils, add vinegar, stir, then pour over lobsters.  Let sit for two minutes, then remove lobsters.  Separate the legs and claws and return to the water for five more minutes.  Remove meat from tail by snapping off the whole tail and back flipper, then pushing meat through with your thumb and set aside. (The meat will look translucent as it is not completely cooked) When ready, remove legs and claws from water, then remove meat by cracking the shell and carefully removing the whole pieces. 

When beets are nearly finished, create the poaching butter for the lobster.  Chop the butter into chunks.  Set a small saucepan over medium heat, add white wine, and bring to simmer.  Reduce heat to low, then whisk in pieces of butter, one chunk as a time, until it is all melted, but still emulsified.  Whisk occasionally to keep it emulsified.

Remove beets from oven.  Remove from foil and slice the top and bottom off.  Remove skin, then slice each into four equal rounds. 

Turn up heat on butter emulsion to medium low.  Slice each lobster tail in half lengthwise, then put all lobster pieces into butter and poach until just cooked through, about 4 or 5 minutes.  Stir occasionally to be sure all pieces of lobster are submerged in liquid.  While lobster is cooking, place one beet round onto each plate and sprinkle with salt and pepper.  Stack second beet round on top and sprinkle with salt and pepper.  Remove lobster from butter and stack on top of beets, being careful that each portion has a claw, a tail piece and knuckle meat.  Spoon some of the butter poaching mixture over top of lobster, season to taste with salt, then sprinkle chives over the top.

 

Serve immediately.  Serves four people as an entrée.

 

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Swordfish with Tomato Ginger Salsa and Radicchio

Swordfish with Tomato Ginger Salsa and Radicchio

Ingredients

1lb Swordfish  Salt
 1 head of radicchio  Pepper
1 cup halved cherry tomatoes Sumac
½ tbsp grated ginger Smoked paprika
½ tbsp grated garlic Extra Virgin Olive Oil
1 small shallot, minced Moscatel vinegar


 Method

Start charcoal and build a hot fire, or start gas grill to medium high.  Season swordfish with salt, pepper and sumac as desired.  Core radicchio and remove all leaves.  Place in large mixing bowl and toss with olive oil.  Salt halved tomatoes on a cutting board.  Mix ginger, garlic, salt, pepper, 2 tbsp evoo and 1 tbsp vinegar.

When fire is ready, grill swordfish for four minutes, then turn and cook until firm, but not flaky, about 3-4 minutes depending on thickness.  Remove from grill and rest.  Add radicchio to grill and cook over direct flame until wilted and charred, turning frequently to prevent burning, about 3-4 minutes.  Add tomatoes to ginger, garlic mix and stir to combine.  Add more salt if necessary.  Toss cooked radicchio with 1 tbsp evoo, ½ tbsp vinegar, salt and smoked paprika.

Place swordfish on serving platter, top with tomato ginger salsa.  Add radicchio to platter and serve.

Serves 4 as an entrée

 

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Uncle Waltie's Quick Local Halibut Perfection

Uncle Waltie's Quick Local Halibut Perfection

This delicious dish, I have to admit, was from a truly fantastic Valentine Dinner made by, non other than our resident chef, Mr CapaBunga, earlier this week! It was our first meal after a 3 day cleanse but still worked within a non sugar, carb, gluten diet (Plant Paradox) we've been trying. Walt, who can often make quite elaborate meals, tells me that this one is super simple so it seemed like a perfect one for our next blog post. We served it with a delicious Gobelsburger Riesling 2015  which really brought out the best in the wine and in the dish - ENJOY, I know we certainly did even though diet wise, we weren't meant to have the wine (well, it was Valentine's after all)

See recipe below. 

Ingredients

4             Wild caught California (not Alaskan) Halibut Fillets – 4 oz each (Substitute snapper if halibut unavailable)

4             Heads of baby bok choi, roughly chopped and washed

4             stems of green(spring) garlic

½ tbsp   grated ginger

½ tbsp   white wine

2 tbsp    French butter

               Olive oil

               Salt

               Pepper

Process

Preheat oven to 400 degrees

Remove outer, slightly red portion of green garlic and chop only the white portion.

Cover a sheet pan with parchment paper and drizzle with a small coating of olive oil.  Pat halibut dry and place on parchment.  Season with salt and pepper.

Heat a large non-stick skillet to medium and melt one tablespoon of butter.  Add ginger and green garlic and sautée for one minute.  While this is cooking, put halibut in the oven and set timer for six minutes.  Add bok choi to skillet and sauté with the ginger and green garlic.  Meanwhile, heat white wine in small saucepan on medium-low until just simmering, then whisk in one tablespoon of butter and turn off heat.

After six minutes in the oven, turn on high broiler and cook halibut for two more minutes.  During this time, place bok choi mixture in the center of each plate.  When halibut is finished, remove from oven and place one fillet on top of each bok choi mix, then spoon the butter/wine “sauce” over the top of each piece of fish.  Sprinkle with salt and serve with a delicious bottle of Riesling - we chose Gobelsburger, a veritable bargain at around $15-$20! 

Serves 4 – Approximate time 20 minutes

 

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