Recipe courtesy of Joe Fortes Seafood and Chop House
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, julienned
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 water bath 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.