Submitted by: Mackenzie Arrington

See more like this in: Entrees, Maine Lobster Chef of the Year 2009, Professional Recipes

Serving Information

(4 servings)

Main Components

Ingredient                                               Amount
Maine Lobster Tails, Roasted                     4   ea
Braised Cabbage with Bacon                   12   ea
Cornbread, cut into rounds                         4   ea
Herb Compound Butter                               8   oz
Salt and Pepper                                               t.t.

Roasted Lobster Tails

Ingredient                                               Amount
Lobster tail, split                                         4   ea
Butter, unsalted                                          2   Tbsp
Shallots, minced                                         1   ea
Garlic, minced                                             2   cloves
Salt and Pepper                                               t.t.

Braised Cabbage

Butter, unsalted                                           ½   oz
Bacon, small dice                                        4   oz
Onions, small dice                                       1   cup
Garlic, minced                                             ½   Tbsp
Shallots, minced                                         ½   Tbsp
Cabbage, stems removed, roughly torn      2   lbs.
White wine                                               2 ¼  oz
Chicken stock, recipe above                    5 ½   oz
Ham hock                                                    1   ea.
Salt and pepper                                               t.t.

Cornbread

Ingredient                                               Amount
Butter, unsalted, soft                                2/3  cup
Sugar (half if too sweet)                            1   cup
Egg                                                            3   ea
Sweet Corn                                                3   oz
Cornmeal                                                   1   cup
AP Flour                                                 2 1/3   cup
Baking Soda ( more if not fluffy)             4 ½   tsp
Salt                                                             1   tsp

Compound Butter

Ingredient                                               Amount
Butter, unsalted                                          8   ea
Parsley, minced                                         ½   Tbsp
Tarragon, minced                                      ½   Tbsp
Thyme, minced                                          ¼   Tbsp
Chervil, minced                                         ¼   Tbsp
Chives, minced                                          ¼   Tbsp
Lemon juice                                                1   tsp
Salt                                                                   t.t.

Method – Braised Cabbage

1.      Render bacon in butter until light golden brown in a wide sauce pot.
2.      Add onions and garlic, sweat until aromatic.
3.      Add cabbage and sweat until aromatic. Deglaze with wine, reduce by ½ .
4.      Add chicken stock and ham hock, cover, bring to simmer and braise until tender, ~40 minutes.
5.      Remove cabbage and reserve.
6.      Reduce braising liquid to glace.
7.      Remove ham hock.
8.      Add cabbage back to braising liquid.
9.      Season to taste with salt and pepper.
10.  Reserve for production.

Method – Lobster Tails

1.      Split each tail with scissors along the top of the shell.
2.      Remove intestinal tract.
3.      In a sauté pan melt butter and sweat shallots and garlic.
4.      Lightly brush lobster tail meat with melted butter mixture.
5.      Place the tails on a medium-high temp grill meat side up.
6.      Flip after 5 minutes.
7.      Flip again after 3 minutes and lightly reapply butter mixture.
8.      Cook for another couple minutes until done.
9.      Reserve for production

Method – Cornbread

1.      Preheat oven to 400F.
2.      Cream soft butter and sugar. Combine milk and eggs.
3.      Combine all dry ingredients.
4.      Add dry ingredients to creamed mixture alternately with egg mixture.
5.      Pour into a greased cast iron skillet.
6.      Bake for 20 – 27 minutes or until toothpick tests is successful.
7.      Cut into rounds for production.

Method – Compound butter

1.      Cream butter and herbs together until herbs are fully incorporated.
2.      Add lemon juice and salt to taste.
3.      Transfer butter and herb mixture to plastic wrap and shape into a 1 inch diameter log.
4.      Roll butter tightly and place into freezer until production.

Method – Production

1.      Place cornbread round as a base in the center of the plate.
2.      Top with a layer of braised cabbage and bacon.
3.      Place the roasted lobster tail on the cabbage.
4.      Top with a ¼ slice of compound butter.
5.      Either serve or enjoy it yourself!

Equipment Needed

·   1 Large cast iron skillet
·   1 Large sauce pot
·   Plastic Wrap
·   1 Large sauté pan or a grill top
·   1 Small sauté pan
·   2 Medium metal bowl