Maine Lobster Hot Pot with Burnt Orange Dashi and Egg Noodles

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

A steaming meal in a bowl that pairs Maine lobster with Japanese flavorings for a real taste treat. This is satisfying and delicious.

Ingredients

3 oranges
10 lobster heads, split and seasoned with salt & pepper
1 bottle dry riesling
3 onions, chopped
1⁄2 bunch celery, chopped
1 fennel bulb, chopped
1 garlic bulb, minced
3 Thai chilies, diced
1 stalk lemon grass, bottom part roughly chopped
1 lime leaf
1 tbsp. star anise
1 tbsp. coriander
1 tbsp. cardamom
1 tbsp. tarragon
4 oz. kombu (seaweed)
Meat from 10 lobster tails and claws
1 lb. fresh egg noodles
1 bunch fresh mint, roughly chopped
1 bunch fresh basil, roughly chopped

Steps

1. On a sheet pan in a hot oven, roast oranges with skin until they blacken and split in half. Juice and reserve.

2. In a heavy medium stockpot, brown lobster heads; deglaze the pot with the dry riesling.

3. Add onions, celery, fennel, garlic, and chilies and sauté until soft; fill the pot with water to cover the vegetables.

4. Add lemon grass, lime leaf, star anise, coriander, cardamom, and tarragon and stir several times to combine.

5. Add kombu and bring to a rolling simmer and cook for about 1⁄2 hour.

6. Remove from heat and add roasted orange juice. Strain out liquid and reserve.

7. When ready to serve, re-heat the soup and add lobster meat and egg noodles. Garnish with fresh mint and basil.

Source: Recipe from Chef Gavin Citron

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources