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Receta She Lobster With Roast Corn Pudding, Smoked Clam Corn Chowder, Pea Shoots And Red Pepper Relish
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Ingredientes
- 6 x 1 1/2 pound lobster
- 2 ounce butter
- 1/2 c. white wine
- Â Â salt, to taste
- Â Â freshly grnd pepper, to taste
- Â Â The Roast Corn Pudding
- 4 x ears of corn
- 6 c. lowfat milk
- 4 Tbsp. butter
- 1 lrg onion, chopped
- 1 tsp cumin, seed
- 1Â 1/2 c. cornmeal
- Â Â the reserved lobster, tomalley, roe, and, knuckle, meat
- 1 tsp salt
- Â Â The Smoked Clam Corn Chowder
- 4 x ears of corn
- 6 c. lowfat milk
- 4 Tbsp. butter
- 1 lrg onion, minced
- 2 clv garlic, chopped
- 1 stalk celery, minced
- 1 c. whole clam
- 1 tsp salt
- Â Â freshly grnd pepper, to taste
- Â Â The Red Pepper Relish
- 1 x red pepper, diced
- 1 x red onion, diced
- 4 x lime, juiced, and, zested
- 2 Tbsp. honey
- 1/4 tsp salt
- 1 Tbsp. green jalapeno tabasco sauce
- 2 Tbsp. extra virgin extra virgin olive oil
Direcciones
- Bring several inches of water to a rolling boil in a large pot with a tight fitting lid. Place the lobsters in the pot, replace the lid and let steam for 5 to 7 min, till all of the shells have turned red.
- Remove the claws and knuckles from the lobsters and return to the pot. Continue cooking them for an additional three min.
- Cut the tails in half and remove the two tail meat sections, reserving any liver (pale green) or possibly coral (bright red or possibly dark green). The tails won't be fully cooked at this point. Chill them till needed.
- Remove any remaining tomalley or possibly coral from the head section of the lobster. Reserve the antennas.
- Separate the claws from the knuckles. Carefully remove the claw meat without damaging it. First gently loosen and remove the smaller movable claw 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.
- Remove the knuckle meat by cutting open the shell and taking out the meat inside. Reserve for the pudding.
- When it's time to plate heat the butter in a warm non-stick pan. Add in the tails and claws and saute/fry briefly just to heat through.
- Season them lightly with salt and freshly grnd black pepper. Pour in the wine and allow it to reduce quickly, glazing the lobster.
- The Roast Corn Pudding:Cut the kernels off of the corn ears. Break the cobs into three pcs and place in a stockpot.
- Cover with the lowfat milk and bring to the boil. Reduce the heat to a simmer and continue cooking for half an hour to an hour infusing the lowfat milk with the corn flavor. It will reduce slightly along the way. The corn cobs for the chowder may be simmered along with these corn cobs.
- Meanwhile, in a thick bottomed stock pot, heat the butter. Add in the onions and the corn and, stirring constantly, brown them over a medium heat till caramelized.
- While the onions and corn are cooking toast the cumin seed. Add in the cumin seeds to a dry pan over a high heat. Shake the pan till the seeds begin to brown slightly and give off a distinct aroma. This will not take long.
- Grind the cumin seed and add in it with the garlic to the corn and onions. Saute/fry briefly.
- Add in the lowfat milk and bring it to a simmer. Add in the salt. Add in the cornmeal in a slow steady stream stirring it constantly with a whisk as it's added. As soon as all the cornmeal is added switch to a wooden spoon and add in the reserved lobster parts.
- Continue stirring till the mix thickens and pulls away from the sides of the pot. Pour the mix into a shallow pan, pat it down proportionately and place it in the refrigerator to hard up.
- Once the pudding is hard cut it into circles using a large biscuit cutter. The leftovers may be reserved for another use.
- When its time to plate reheat the pudding in a microwave.
- The Smoked Clam Corn Chowder:Smoke the clams by fashioning a smoker as shown. Take two pans of equal size and invert one over the other with a screen in between. Place hard-wood chips in the bottom pan and place the assembly over a medium flame till the wood chips begin to smoke.
- Place the clams on the screen and smoke for five min. Make sure you have good ventilation or possibly do this outdoors, it will generate a lot of smoke. Let the clams rest for 24 hrs.
- Make the corn cob broth by following the instructions in the pudding recipe or possibly by simply combining the lowfat milk and corn-cobs for both recipes together. Reserve the corn kernels from the cobs.
- In a large thick-bottomed pot heat the butter. Add in the onions, garlic and celery and saute/fry briefly till slightly softened.
- Add in four c. of the corncob broth, if there's not sufficient add in more lowfat milk to equal the four c. needed. Add in the reserved corn and smoked clams and bring the chowder to a simmer. Season with the salt and pepper. Simmer for half an hour.
- If possible let the chowder rest for 24 hrs, the flavor will improve overnight.When its time to plate reheat the chowder carefully.
- The Red Pepper Relish:Place all the ingredients in a small saucepan and bring them to a simmer.
- Continue simmering them for about twenty min as they reduce and form a syrupy relish. Reserve for the plate.
- The Plate!:Reheat the chowder and corn pudding.
- Glaze the lobster tails and claws with the white wine.
- Place four ounces of the chowder into the center of a warm soup plate. Add in a small pile of tender pea shoots. Place the warm corn pudding on the shoots.
- Arrange the lobster on top of the pudding by interlocking the tail pcs. Place the claws in the chowder on opposite sides of the corn pudding.
- Top with some of the red pepper relish. Garnish with the reserved lobster antennas and a single pea shoot. Serve with a flourish!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1483g | |
| Recipe makes 6 servings | |
| Calories 1359 | |
| Calories from Fat 355 | 26% |
| Total Fat 40.29g | 50% |
| Saturated Fat 19.74g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 749mg | 250% |
| Sodium 3320mg | 138% |
| Potassium 3132mg | 89% |
| Total Carbs 86.12g | 23% |
| Dietary Fiber 5.3g | 18% |
| Sugars 37.77g | 25% |
| Protein 155.88g | 249% |
