|
|
| Lobster Dim Sum |
|
 |
| Ingredients |
2 1/2 Maine Lobster
8 oz Shrimp
4 oz Butter
1 minced shallot
1/2 cup white wine
1 1/2 TBS chopped Chive (very small)
To Taste Salt & Pepper
Fresh Juice of 1/2 Lemon
|
|
|
|
|
| INGREDIENTS: SAUCE – LOBSTER BRANDY CREAM |
lobster shells
1/2 carrot, small dice
1/2 celery stalk, small dice
1/2 Spanish onion, small dice
1 t tomato paste
2 oz brandy
2 oz butter
5 fresh basil leaves
16 oz heavy cream
to taste salt and pepper
1 lemon
|
| Method |
1. Take shallots, white wine and place into sauce pan. Cook on medium heat till wine has cooked off. Place into pan and cool (Must be complete cool before using).
2. Take the fresh lobster and separate the claws and tails from the body. Keep the rest of the lobster removing the inside (tamale) and rinsing the shell. This will be used for the sauce.
3. Steam the lobster Claws for 2 minutes. Place in ice bath immediately. Steam the lobster tail for 2 or 3minutes depending on size. Place in ice bath immediately. After the lobster has cooled remove from the shell (save the shells for the sauce).
4. Clean and devein shrimp. Puree shrimp in food processor.
5. Take half the lobster claws and puree in food processor.
6. Small dice lobster tails and joint meat.
7. In mixing bowl combine all ingredients. Mix by hand seasoning with S&P. Roll two dim sum up and place in boiling water (cook time 3-4 minutes). Adjust seasoning accordingly.
|
| METHOD: SAUCE – LOBSTER BRANDY CREAM |
• In a sauce pan (medium heat) add butter and sauté lobster bodies.
Stir occasionally. DO NOT BURN!!!
• Add tomato paste and vegetables and cook for two minutes. Deglaze
with brandy, cook off alcohol and then add the heavy cream and
fresh basil. When the cream comes to a simmer, turn down the heat
to medium-low. Stir occasionally with a spoon so the sauce doesn’t
stick to the bottom.
• Blend and strain sauce once it’s reduced by half. Season the sauce
with lemon juice, kosher salt and pepper.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
