Grilled Maine Lobster with Green Pea Sauce and Spring Vegetable Risotto

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
5

Decadent truly describes this dish. Lobster on top of lobster, with enticing flavors and textures. Richly flavored and beautifully presented, a truly outstanding dish.

Ingredients

4 cups fresh peas, podded
1 1⁄4 cups onion, diced
Olive oil, as needed
1 cup vegetable stock
2 lemons, juice only
2 tbsp. shallots, minced
2 cloves garlic, crushed
5 sprigs chervil, roughly chopped
5 11⁄4-lb. Maine lobsters
1⁄2 cup baby yellow squash, cut into 1⁄2-in. rounds
1⁄2 cup baby carrots, cut into 1⁄2-in. rounds
1⁄2 cup asparagus tips
2 tsp. olive oil
3⁄4 cup morel mushrooms,
1⁄2-in. dice
1⁄4 cup cognac
1 cup arborio rice
2 1⁄4 cup vegetable stock, hot
3⁄4 cup white wine
2 tbsp. butter
2 oz. parmesan cheese, grated
5 sprigs thyme, leaves only

Steps

1. In a pot, bring water to a boil and cook peas until tender; drain. Reserving 3⁄4 cup of peas, puree the remainder, then strain. In the same pot, sauté onions in oil until translucent. Add pureed peas. Stir in stock until the consistency is that of heavy cream; season to taste. Add whole peas and reserve warm.

2. In a bowl, whisk together lemon juice, shallots, garlic and chervil. Season and reserve.

3. In a large pot, steam lobsters for 3 min. and remove from water. Immediately plunge into ice water and allow to cool. Remove meat from the tail, knuckles and claws. Marinate meat in reserved mixture at least 30 min.

4. Meanwhile, in a pot, bring water to a boil and briefly blanch squash, carrots and asparagus. Shock in ice water and reserve.

5. In the same pot or a rondeau, sauté morels in oil until juices are released. Deglaze the pan with the cognac and reduce until liquid is nearly gone. Remove the morels from the pan.

6. In the same pan, sauté remaining onion in oil until translucent. Add rice and cook, stirring, until aromatic. Add half the stock and stir constantly until liquid is absorbed. Add remaining stock and stir until absorbed. Gradually add wine, stirring, until rice is creamy but not runny. Stir in butter, parmesan and thyme. Gently fold in the reserved vegetables, morels and lobster knuckle meat. Reserve warm.

7. To order, grill lobster tails and claws on a medium-hot grill until done. Place 2⁄3 cup risotto on plate in a ring mold; remove ring and ladle 4 oz. green pea sauce around risotto. Top with a lobster tail and garnish with claws. Garnish further with additional parmesan and chervil, if desired.

More From FoodService Director

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...
Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

FSD Resources