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Receta Sandwich Of Thousand Layer Pastry, Roast Lobster, And Aioli With Blood Orange Relish
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Ingredientes
- 2 x egg, yolks
- Â Â zest and juice of 2 lemon
- 6 clv garlic
- 1 c. extra virgin extra virgin olive oil
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- Â Â Thousand Layer Sandwich Pastry
- 1 pkt puff pastry dough, thawed
- 2 Tbsp. butter, melted
- Â Â Roast Lobster
- 4 Tbsp. butter, at room temperature
- 2 Tbsp. chopped garlic
- 2 Tbsp. chopped shallot
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- 2 x live female lobster, (about 1 1/2 pounds)
- Â Â Blood Orange Relish
- 4 x blood orange
- 1 Tbsp. butter
- 2 Tbsp. finely sliced mint leaf
- 2 Tbsp. finely chopped red onion
- 2 Tbsp. capers
- 1 Tbsp. extra virgin extra virgin olive oil
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- Â Â The Plate
- Â Â sorrell leaf or possibly other savory greens
Direcciones
- Place the yolks, lemon zest, and garlic in a small food processor.
- Puree till smooth.
- With the motor running, add in the oil a few drops at a time.
- Begin slowly but add in a little faster as the sauce begins to thicken and stiffen.
- Make sure which the oil is fully incorporated before adding more.
- Add in the lemon juice and mix till smooth.
- Season with salt and pepper.
- Chill the sauce in a squeeze bottle or possibly jar for as long as several days before needed.
- Thousand Layer Sandwich Pastry:Preheat the oven to 400 F/200 C.Lightly oil a baking sheet or possibly line it with parchment paper.
- On a lightly floured surface, roll out the dough into an 8 by 9-inch / 20 by 23 cm rectangle.
- Using a very sharp knife, slice the rectangle into 3 by 2-inch / 8 by 5 cm rectangles.
- Don't crush the layers together at the edges of the rectangles.
- Place the rectangles on the baking sheet. Brush them lightly with melted butter.
- Bake for 10 to 15 min till golden and puffy.
- Let cold on a rack and store in an airtight container.
- Roast Lobster:Preheat the oven to 450 F/230 C.Whisk together the butter, garlic, salt and pepper.
- Cut the live lobster in half from tail to head, leaving the claws attached.
- Remove and throw away the head sac and rinse out the head of the lobster.
- Leave any liver (pale green) or possibly roe (bright red or possibly dark green egg sac) intact.
- Brush the meat with butter and place lobsters on a baking pan.
- Roast for 10 min.
- When the tail and knuckle meat is cold sufficient to handle, remove it and coarsely chop it with any roe or possibly liver.
- Reserve the meat.
- Carefully remove the claw meat without damaging it.
- First, gently loosen and remove the smaller movable pincer.
- Then cut into the base of the claw shell, cracking it off and exposing the base of the claw meat.
- Pull out the claw, then remove the internal cartilage if it didn't already come out.
- Reserve the claw meat whole.
- Blood Orange Relish:With a sharp knife remove the peel and outer membrane from the oranges.
- Working over a bowl to catch the juices, section the oranges.
- Place the juice in a small saucepan and reduce to a syrup over medium heat.
- Swirl in the butter and set aside.
- Meanwhile, toss the remaining ingredients together in a bowl just to combine them.
- The Plate:Fold together the minced lobster and 1/4 c./60 mL of the aioli.
- Layer the lobster onto 8 of the pastry rectangles with a few sorrel leaves.
- Form 4 stacks with these and top with the remaining 4 rectangles.
- Place the remaining aioli in a squeeze bottle and pipe onto 4 plates in a decorative pattern.
- Place a sandwich in the center of each plate.
- Top with some of the orange relish and drizzle some of the blood orange reduction onto each plate.
- Serve with a jump!
- Timing: Make the aioli several days ahead. Bake the sandwich pastry the day before. Make the relish while the lobster is roasting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 984 | |
| Calories from Fat 828 | 84% |
| Total Fat 93.48g | 117% |
| Saturated Fat 26.69g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 390mg | 16% |
| Potassium 423mg | 12% |
| Total Carbs 4.22g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.59g | 0% |
| Protein 33.39g | 53% |
