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

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  • Total: 1 hr 10 min
  • Prep: 40 min
  • Cook: 30 min
  • Yield: 1 serving
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Ingredients

Zipper Back Shrimp:

6 black tiger shrimp

Pinch thyme

Pinch rosemary

Pinch basil

1/2 lemon, juiced

Salt and pepper

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 gooseberries, concasse

1 teaspoon thyme, roughly chopped

1 teaspoon chopped rosemary

1 teaspoon basil, roughly chopped

Salt and pepper

2-ounces baby spinach, steamed

Red Wine Beurre Blanc, recipe follows

Directions

  1. 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.
  2. Steam lobster. Crack shells and remove meat from claws and tail. Set aside.
  3. 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 leeks, gooseberries, herbs, salt, and pepper.
  4. In ramekin, line with spinach. Spoon hash into mold and cover with remaining spinach. Place in a water bath in the oven for approximately 15 minutes, or until heated through. Set aside.
  5. Place spinach mold in center of plate. Place shrimp and lobster around mold. Lightly pour Red Wine Beurre Blanc around plate. Garnish with lemon wedges and/or additional gooseberries.