Glazed Lobster with Charred Asparagus and Lobster Mashed Yukon Gold Potatoes
- For the Lobster:
- 1 (2-pound) lobster, steamed or boiled 6 minutes and cooled in ice water
- 3 tablespoons butter, melted
- 1/4 cup clam juice
- Glacage, recipe follows
- Lobster Mashed Yukon Potatoes, recipe follows
- Charred Asparagus, recipe follows
- 2 tablespoons chopped chives or tarragon, as a garnish
- 4 egg yolks
- Kosher or sea salt
- Dash cayenne
- Dash dry mustard
- 12 tablespoons unsalted butter (1 1/2 sticks), melted and warm
- Freshly ground black pepper
- 2 to 3 teaspoons lemon juice
- 1/2 teaspoon chopped fresh tarragon
- 1 cup heavy whipping cream
- Lobster Veloute, recipe follows
- Lobster Veloute:
- 4 tablespoons olive oil, divided
- 3 large shallots, sliced thinly
- 2 tablespoons chopped garlic
- 2 bay leaves
- 1 pint lobster stock
- 1/8 cup dry white wine
- 1/2 cup clam juice
- 6 tablespoons (3/4 stick) butter, softened
- 6 tablespoons flour
- Lobster Yukon Gold Mashed Potatoes:
- 8 ounces yukon gold potatoes, cooked tender and mashed
- Reserved lobster knuckle meat
- Kosher salt
- Fresh ground black pepper
- 3 tablespoons cream, warmed
- 1 ounce (1/4 stick) chilled butter, chopped into chunks
- Charred Asparagus:
- 6 pieces jumbo asparagus
- 2 tablespoons virgin olive oil
- 1 teaspoon balsamic vinegar
- Kosher salt
- Fresh black pepper
Preheat oven to 375 degrees F.
Split the cooled lobster lengthwise from head through tail. Clean out and remove the green tamale material, the stomach, behind the eyes and the waste line through the tail. Crack the knuckles and reserve the meat for mashed potatoes. Remove the claw from the shell and place it in the lobster body cavity. Drizzle melted butter and clam juice over the lobster. Place on a sheet pan and heat 4 to 5 minutes in the oven.
Pre-heat broiler on high. Remove the pan from the oven and spoon the glacage mixture over the lobster. Place the glazed lobster under the broiler. The sauce should turn color as you watch. Broil to an appetizing light, bubbly brown crust.
Set a bowl over a pot with simmering water to create a water bath. Place the egg yolks, 1 tablespoon salt, cayenne, dry mustard in the bowl and whip lightly to warm through. Emulsify and distribute the mustard, cayenne and salt. When warm, place in a blender. Turn on medium to high speed and slowly drizzle in the melted butter to attain as thick and homogenized sauce that is possible. Taste, re-season with salt, pepper, if needed, and the lemon juice as necessary. Fold in the tarragon. Use a rubber scraper and transfer to a small bowl and reserve over a pilot light until used.
Whip the cream to medium-soft peaks and place in the refrigerator.
In a medium bowl, blend exactly 1/3 volume of each of the 3 parts. Mix gently to blend and obtain a smooth blended consistency. Reserve warm.
In a small saucepan over medium heat, add 2 tablespoons of the olive oil and heat. Add the shallots, garlic and bay leaves and saute until translucent, about 4 minutes. Remove from the heat and set aside.
Place lobster stock, white wine, cooked shallot mixture, clam juice and remaining olive oil in a medium saucepan. Reduce over medium high heat by 1/2. In a small bowl, knead together the butter and flour to make a paste. Slowly whisk 1/2 of the butter flour paste into the reduced liquid. Simmer to attain a medium thick sauce. Add more butter flour paste to thicken or clam juice to thin. Simmer 10 minutes to cook the starch in the flour. Pass through a strainer and reserve warm.
Mix all ingredients, season, to taste. Reserve warm.
Yield: 2 servings
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Tavern on the Green, New York, NY
Recipe courtesy of Emeril Lagasse