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

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources