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Raciónes: 6

Ingredientes

Cost per serving $1.07 view details
  • 3 x live lobsters - (2 lbs ea)
  • 3 lrg red beets Coarse sea salt to taste Freshly grnd black pepper to taste
  • 6 x fresh thyme sprigs
  • 1 lrg golden brown beet
  • 2 Tbsp. sherry-wine vinegar plus
  • 2 tsp sherry-wine vinegar plus more
  • 4 tsp walnut oil
  • 2 x leeks, white and light-green julienned
  • 2 c. vegetable oil Coarse salt to taste
  • 1/2 c. heavy cream very cool
  • 1 1/2 Tbsp. freshly-grated horseradish
  • 1 Tbsp. sherry-wine vinegar Coarse salt to taste Freshly-grnd white pepper to taste
  • 1 Tbsp. finely-minced chives

Direcciones

  1. In a large stockpot, bring 2 inches of salted water to a boil. Add in lobsters, cover, and steam for 10 min. Remove lobsters from pot, and set aside to cold.
  2. Remove the meat from the claws. Shell and devein the tails. Cut each of the tails in half lengthwise. Cut each half in half lengthwise; set aside (the lobster can be prepared a few hrs in advance and kept, refrigerated, covered with damp paper towels and plastic wrap).
  3. Preheat the oven to 350 degrees with the rack positioned in the center.
  4. Wrap red beets in parchment paper and aluminum foil with a healthy pinch of salt and pepper, and three sprigs of thyme. Repeat with the golden brown beet. Place on a baking sheet, and roast till fork-tender, 1 to 1 1/2 hrs. Set aside till cold sufficient to handle.
  5. Peel beets. Place in a food processor fitted with the metal blade. Drizzle with 2 Tbsp. sherry-wine vinegar and 1 Tbsp. walnut oil. Season with salt and pepper. Process till finely minced; transfer to a medium bowl, and set aside.
  6. Thinly slice the golden brown beet. Fan the slices out on a plate. Drizzle with remaining 2 tsp. sherry-wine vinegar and 1 tsp. walnut oil; set aside for garnish.
  7. To make the Fried Leeks: Wash the leeks in a medium bowl of cold water. Drain, and dry well with paper towels. Heat oil in a deep saucepan to 300 degrees on a deep-frying thermometer. Carefully add in leeks to the oil, and cook till light-golden. Remove, and drain on paper towels. Lightly season with salt.
  8. To make the Horseradish Cream: In a small bowl, whisk together the cream, horseradish, and vinegar. Season with salt and pepper. Stir in chives.
  9. Season lobster meat with salt and pepper. Lightly drizzle with vinegar and walnut oil. Place a small mound of red beets in the center of each plate. Arrange lobster on top of beets. Garnish each plate with a few slices of golden brown beets. Top with fried leeks. Spoon the horseradish cream around the perimeter of the plate.
  10. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 6 servings
Calories 727  
Calories from Fat 702 97%
Total Fat 79.47g 99%
Saturated Fat 7.99g 32%
Trans Fat 1.88g  
Cholesterol 14mg 5%
Sodium 35mg 1%
Potassium 153mg 4%
Total Carbs 5.68g 2%
Dietary Fiber 1.3g 4%
Sugars 3.02g 2%
Protein 1.01g 2%
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