Bertolli

Washington Seafood Recipe List

Black's Bar & Kitchen

7750 Woodmont Ave., Bethesda, MD 20814
301-652-6278

Lobster, Shrimp and Artichoke Remoulade

Ingredients

6 Lobsters, blanched and cleaned
1 lbs Shrimp, cleaned and chopped
1 1/2 T Butter
2 T Diced Shallots
10 Artichoke Bottoms
1/2 Red Onion, small dice
2 Ribs Celery, small dice
1 bn Chives, chopped
1 1/2 C Fresh Mayonnaise
1 Lemon Zest and juice
1 t Cayenne
Salt to Taste
White Pepper to Taste

Method For Remoulade

  • Heat butter in sauté pan, sweat shallots.
  • Add shrimp cook medium; add lobster.
  • Remove from heat and place in cool pan, refrigerate.
  • Cut artichoke bottoms into six pieces each.
  • When lobster mixture is cool fold in remaining ingredients and adjust any seasonings.
  • Reserve chilled.

    Haricot Vert Caramelized Onion Salad

    2 lb Haricot Vert
    2 C Caramelized Onions
    2 C Concasse
    Citrus vinn.
    Chopped Parsley

    Method For Haricot Vert Salad

  • Bring a pot of salted water to a boil.
  • Have ice bath ready to shock beans.
  • Place beans in boiling water until aldente, then shock in ice water.
  • Drain Haricot Vert and combine with remaining ingredients. Use enough dressing to coat beans.

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