Zipper Back Shrimp and Nova Scotia Lobster with Potato, Leek and Gooseberry Hash

Level:
Easy
Ingredients
  • ZIPPER BACK SHRIMP
  • 6 black tiger shrimp
  • Pinch thyme
  • Pinch rosemary
  • Pinch basil
  • Juice from half a lemon
  • Salt and pepper to taste
  • NOVA SCOTIA LOBSTER
  • 1 2 -pound Nova Scotia lobster
  • POTATO, LEEK AND GOOSEBERRY HASH
  • 1 -ounce Yukon gold potatoes, brunoise
  • 1 -ounce organic purple potatoes, brunoise
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, finely sliced
  • 1 -ounce wild leek, julienne
  • 4 tablespoons gooseberry, concasse
  • 1 teaspoon thyme, rough chop
  • 1 teaspoon rosemary
  • 1 teaspoon basil, rough chop
  • Salt and pepper to taste
  • 2 -ounces baby spinach, steamed
  • RED WINE BEURRE BLANC
  • 1 -ounce red wine
  • 1 -ounce lobster stock
  • 1 garlic clove, thinly sliced
  • 1 medium shallot, roughly chopped
  • teaspoon candied lemon zest
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • 1/4 teaspoon tomato concasse
  • 2 tablespoons chives, chopped
Directions
  • For the Zipper Back Shrimp: Skewer shrimp and season with herbs, lemon juice and salt and pepper. Place on hot grill for approximately 2 minutes on each side, or until pink and firm. Set aside.

  • For the Nova Scotia Lobster: Steam lobster. Crack shells and remove meat from claws and tail. Set aside.

  • For the Potato, Leek and Gooseberry Hash: Preheat oven to 325 degrees. Steam potatoes until fork tender. In a saute pan, add oil and garlic. Saute until golden. Add potatoes, saute until incorporated. Add leek, gooseberry concasse, herbs, salt and pepper.

  • In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in waterbath and in oven for approximately 15 minutes, or to heat through. Set aside.

  • For the Red Wine Beurre Blanc: In a saute pan, add red wine and lobster stock. Bring to a boil and add garlic and shallot. Reduce heat to a simmer and reduce liquid by half. Add zest. Whisk in butter to emulsify. Season with salt and pepper. Add tomato and chives. Set aside.

  • To plate:

  • Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour beurre blanc around plate. Garnish with lemon wedges and/or additional gooseberries.


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