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

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources