Grilled Florida Pompano with Sauteed Lobster Picata

Total Time:
45 min
10 min
35 min

4 servings

  • 2 (1 to 1 1/2-pound) Florida spiny (whole green) lobsters, or Maine lobsters
  • 2 teaspoons olive oil
  • 2 teaspoons Essence or Creole Seasoning, recipe follows
  • 4 (5 to 6-ounce) boned pompano fillets
  • 3 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 3 tablespoons dry white wine or vermouth
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons small capers, drained
  • Pinch salt
  • Pinch cayenne
  • 1 tablespoon chopped fresh parsley leaves
  • Garnish:
  • Lemon Supremes
  • Chopped Chives
  • Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and blanch for 3 minutes. Transfer tongs to a large bowl filled with ice water to cool.

  • When the lobsters are cool enough to handle, crack the shells and remove the meat from the tail if using a spiny lobster, and from the tail and claws if using a Maine lobster. Cut into bite-sized pieces and set aside.

  • Preheat a grill to medium-high. (Or preheat the oven to 375 degrees F.)

  • Combine the oil and Essence in a small bowl, and lightly rub both sides of each fillet with the mixture.

  • Place the fish, flesh side-down on the grill and cook for 2 minutes. Turn the fillets 1/4 turn to make decorative grill marks and cook an additional 2 minutes. Turn and cook skin side-down until the fish flakes easily, about 4 minutes. (Alternatively, place the seasoned fish on a nonstick baking sheet and roast until golden brown and cooked through, 10 to 12 minutes.)

  • Place the fish on a large platter.

  • In a large skillet or saute pan, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the wine, lemon juice, capers, salt, and cayenne and simmer for 2 minutes. Fold in the chopped lobster, stir to combine, and cook until heated through, about 1 minute. Remove from the heat, stir in the parsley, and adjust the seasoning to taste.

  • Top the fish with the sauteed lobster. Garnish with lemon supremes and chopped chives.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

  • Published by William and Morrow, 1993.

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