Serving Information
(12 horse d'oeuvre portions)
INGREDIENTS:
2 Maine lobster tails par-cooked, and cut into 12 portions
1 lb butter room temperature
¼ pound of fresh basil
1 garlic clove finely minced
1 pound imported parmesan cheese
sea salt
black pepper
1 lime quartered
DIRECTIONS:
Blanch basil in boiling water for 30 seconds. Chill in ice bath. Remove and squeeze water out with hands. Set aside onto paper towel.
In a food processor blend basil, butter and garlic for 10 seconds. Be carefully not to over blend the butter with the friction of the blades and create melting. It should be shinny and smooth but not on the verge of melting. This prevents the butter from separating. Wrap completely in plastic wrap and pat flat to approximately 1” to 2” thick and chill till firm.
Pre-heat oven to 350 degrees.
Using a fine grater or micro plain grate all the parmesan. Cover a sheet pan with either parchment paper or a Siltpat. Place all but ½ cup of the cheese onto the covered sheet pan until even and about 1” thick. Set aside fresh cheese for garnish. Bake sheet pan in oven for 5 minutes. Turn sheet pan and bake for 5 more minutes or until bubbly and golden brown. Set aside to cool.
Dice basil butter into rough cubes. In a 2 quart sauce pan add 1 tablespoon of water and heat over low flame. Add a couple of cubes of basil butter and continuously stir until melted. Continue adding 2 blocks of butter at a time and stirring until butter is melted but not separated.
Add the Maine lobster portions to the warm butter and let sit off heat for 5 minutes.
Pull the Maine lobster from butter and place onto paper towel to drain.
Using 12 Asian spoons or any small vessel (shoot glasses work well). Place one Maine lobster portion in the center and squeeze a drop of lime juice over the top. Sprinkle with a few grains of sea salt and a small piece of crisp parmesan. Add fresh grated parmesan Serve immediately.
