Serving Information
(4 servings)
Main Components
Ingredient Amount
Maine Lobster tail.................................................4 ea
Succotash w/ corn cream....................................12 oz
Beurre blanc.........................................................1 cup
Truffle potatoes.....................................................1 lb
Salt and pepper.................................................... t.t.
Pan Seared Maine Lobster
Ingredient Amount
Lobster tail...........................................................4 ea
Butter, unsalted...................................................2 Tbsp
Shallots, minced.................................................1 ea
Garlic, minced....................................................2 cloves
Salt and pepper.................................................t.t.
Succotash w/corn cream
Ingredient Amount
Sweet corn, whole, blanched...........................2 ea
Red pepper, diced...........................................1 ea
Peas..................................................................½ cup
Hominy corn, blanched...................................½ cup
Heavy cream...................................................2 cup
Salt and pepper..............................................t.t.
Lemon-chive Beurre Blanc
Ingredient Amount
Lemon juice.................................................1 Tbsp
Stock/water.................................................1 Tbsp
Butter, unsalted, cubed..............................1/2 lb
Chives, thinly sliced...................................1 Tbsp
Salt and pepper .........................................t.t.
Truffle Potatoes
Ingredient Amount
Potatoes, peeled........................................4 ea
Milk..............................................................1 cup
Butter, unsalted..........................................4 oz
Black Truffle Oil..........................................1 Tbsp
Salt ............................................................. t.t.
Method – Seared Lobster
1. Boil one gallon of heavily salted water with fennel seeds.
2. Add in the lobster tails for 3 minutes.
3. Remove the meat from the shells and slit the tail if the tail is large.
4. Season with salt and pepper as if it were a steak.
5. In a sauté pan melt butter and sweat shallots and garlic.
6. Add the lobster tail slit side down.
7. Flip after 3 minutes or browned
8. Baste the lobster with the butter, garlic, shallot mixture within the pan.
9. Allow to cook another 3 minutes or till done.
10. Remove from the lobster from the pan.
11. Reserve for production.
Method – Succotash w/ corn cream
1. Boil heavily salted water in a pot.
2. Blanch corn, hominy, and peas separately.
3. Shock each item in ice water with a strainer to avoid having to pick peas out of ice.
4. Dice the red peppers and reserve.
5. Sauté the red peppers with a little butter until they begin to become tender.
6. Once the corn is blanched remove the kernels from the cores and reserve both.
7. Heat the heavy cream on a medium heat and add the corn cores.
8. Once the cream has come to a boil, turn down the heat and allow the cream to simmer for 10 minutes to develop a corn flavor.
9. Strain the corn cores out of the cream and reserve the cream.
10. Reserve all ingredients for production
Method – Lemon-chive beurre blanc
1. Heat lemon juice, stock/water, and together in a heavy base sauce pot.
2. Once the liquid has started to simmer and reduce a small portion slowly add in the butter while whisking a cube at a time until they become emulsified.
3. Start to add the butter in larger portions while continuously whisking.
4. Once all of the butter is added and the sauce has developed, season with salt and pepper.
5. Slice the chives and reserve. (They will be added before saucing the plate.)
6. Reserve the sauce warm but not too hot for the sauce can break.
Method – Truffle potatoes
1. Peel the potatoes.
2. Add the potatoes to one to two gallons of heavily salted water and bring to a boil for 15-20 minutes until the potatoes are tender.
3. While the water is coming to a boil add the milk and butter to a separate sauce pan and melt together.
4. Once the potatoes are tender, strain and pass the potatoes through a ricer into a large metal bowl.
5. Add the milk and butter mixture along with the truffle oil and seasoning.
6. Whisk in the butter and milk mixture. MAKE SURE NOT TO OVER MIX, potatoes that are over mixed become starchy and paste-like.
7. Hold hot for production.
Method – Production
1. Reheat the succotash ingredients with a small portion of corn cream and season.
2. Place 2-3 Tbps of succotash on one side of the plate.
3. Top the succotash with the seared lobster tail.
4. On the other end of the plate place a quenelle of truffle potatoes.
5. Add the chives to the beurre blanc and sauce the lobster tail and a little of the potatoes.
6. Either serve or enjoy it yourself!
Equipment Needed
• 3 Large sauce pots
• 3 Small sauce pots
• Plastic Wrap and aluminum foil
• 1 Large sauté pan
• 1 Small sauté pan
• 1 Whisk
• 2 large metal bowl
