Submitted by: Melissa Bouchard, DiMillo's Floating Restaurant

See more like this in: Entrees, Professional Recipes

INGREDIENTS:

(4 servings)

Bisque:

1/4 cup of butter
2 medium onion peeled and diced
2 sweet potatoes peeled and diced
3 fuji apples peeled, cored and diced
1/2 teaspoon of nutmeg
Zest of one small orange
4 cups of chicken stock
1/2 cup of heavy cream
Salt and pepper to taste

Maple Poached Lobster Tail:

4 MAINE lobster tails, meat separated from the shell
2 tablespoons of water
2 1/2 pounds of butter cubed
1/2 cup of Pure Maple Syrup

Garnish:

1 bunch of green onions
1/2 cup of vegetable oil

DIRECTIONS:

Bisque:

Melt butter in a large heavy bottom saucepot. Saute onion, sweet potatoes and apple until onion is transluscent. Add all other ingredients except for cream and simmer for 30 minutes. With an emulsion blender or food processor blend all ingredients together until very smooth. Strain through a sieve and return back to saucepot. Add cream and season with salt and pepper.

Maple Poached Lobster Tail:

In a saucepot bring water to a boil. Reduce heat and butter, whisking gradually. Add maple syrup and while maintaining a temperature of 160-170 degrees add lobster tails side by side, meat side down poach in maple butter for 6-8 minutes until meat is opaque, but not rubbery! Split each tail in half lengthwise.

Garnish:

In a saucepan heat oil until it just begins to smoke. Add green onions and fry for about 30 seconds. Remove from pan and place on a clean paper towel.

In a shallow bowl, ladle about 3/4 a cup of bisque. Add 1/4 of the green onions and rest a tail on the onions. Garnish with fresh parsley.