Chefs Featured RecipeMaine Lobster Valentine
Corn Carrot Risotto, Vanilla Ginger Sauce
|•||3 cups||carrot juice|
|•||1 tablespoon||olive oil|
|•||1/4 cup||finely diced onions|
|•||1/2 tablespoon||kosher salt|
|•||1 clove||minced garlic|
|•||1 cup||Arborio rice|
|•||1 cup||white wine|
|•||1 tablespoon||cold butter, cut into 2 pieces|
|•||1 ear||fresh corn, shaved|
|•||1 teaspoon||finely grated ginger|
|•||1 tablespoon||chopped tarragon|
|•||1 ounce||mascarpone cheese|
|•||1/3 cup||grated parmesan cheese|
|•||to taste||salt and black pepper|
Heat carrot juice in stainless steel pot over medium heat, but do not reduce. Add olive to sauce pot over medium heat. Add onions and salt. Cook until translucent without browning. Stir in garlic and rice. Cook, stirring constantly until rice turns opaque white. Add wine. Cook, stirring often, until wine evaporates. Fold in cold butter. Add carrot juice in 3 increments, stirring until absorbed each time. Fold in corn. Remove from heat. Fold in remaining ingredients.
|•||6 8-ounce||Maine lobster tails|
|•||1/3 cup||melted butter|
|•||to taste||paprika and freshly ground pepper|
Preheat oven to 450°F. Make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, the base of tail. Press shell on both sides to open.
Pull out meat and place on top of shell, leaving meat attached at the base of tail. Devein. Place lobster tails, meat side up, onto baking sheet. Brush with melted butter. Season with paprika and pepper. Bake 8 minutes or until slightly under done. Transfer to warm serving platter.
|•||1/4 cup||minced shallots|
|•||1 cup||diced bosc pear|
|•||2 tablespoons||champagne vinegar|
|•||1/4 cup||Canton liqueur|
|•||1/2||vanilla bean, chopped|
|•||1/2 cup||crème fraîche|
|•||to taste||sea salt and freshly ground white pepper|
Add shallots, pear, saffron, vinegar, vermouth, Canton and vanilla to sauce pan over medium heat. Reduce by two thirds. Transfer to blender. Add crème fraîche. Blend until smooth. Strain through fine sieve. Season with salt and pepper.