LEMON BUTTER POACHED MAIN LOBSTER, MORAL MUSHROOM, RAMPS RAGOUT, SHRIMP POT STICKER, PONZU SAUCE
BY CHEF KEVIN COTTLE
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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INGREDIENTS: LOBSTER
| 1 1/2lbs | Hard shell Main Lobster |
| 1c | Mirpoix |
| 1c | Onions |
| 1c | Celery |
| 1c | Carrots |
PROCEDURE:
- Break down lobster by removing claws and tail.
- Bring a large pot of boiling water to boil with four cups of mirpoix, onions, celery, carrots.
- Cook claws for 8 minutes in boiling water and shock in ice bath.
- Cook Tail in boiling water for 4 minutes then shock in ice bath.
- Remove meat from shells and clean.
- Set aside for service.
INGREDIENTS: LEMON BUTTER POACHING LIQUID
| 1/2lb | Butter |
| 1/4c | Chicken stock |
| 2ea | Juice of two lemons |
| Fresh tarragon peeled and chopped | |
| To taste | Salt and pepper |
PROCEDURE:
- Bring chicken stock to boil.
- Place all the other ingredients into a blender or food processor.
- Put boiling chicken stock into food processor and pulse until emulsified. Taste and set aside.
- When you get ready to serve, place lobster in warm poaching liquid to heat up, then plate the lobster on top of the ragout.
INGREDIENTS: MOREL MUSHROOM AND RAMP RAGOUT
| 3-4ea | Fresh Morels chopped into fours |
| 3ea | Fresh wild Ramps chopped into 2 inch pieces |
| 1/2ea | Shallot |
| 1pn | Van's Herb mix Parsley, Thyme, Rosemary |
| 1T | Whole Butter |
| 2oz | Chicken stock |
| To taste | Salt and pepper |
| Brunoise tomato for garnish |
PROCEDURE:
- Start by getting a small saute pan smoking hot with a little bit of EVOL.
- Place morels in pan and season with salt and pepper, cook for 30 seconds.
- Place ramps in pan and cook one more minute.
- Add in shallots, then whole butter, chicken stock and herbs.
- Swirl pan to emulsify.
- To plate, place on top left hand side of plate.
INGREDIENTS: POT STICKERS
| 1pkg | Pot sticker wraps |
| 1lb | Shrimp |
| 1T | Minced Pickled ginger |
| 1ea | Egg |
| 1oz | Heavy cream |
| Chop chive | |
| 1T | Sesame oil |
PROCEDURE:
- Place shrimp, ginger, egg, and sesame oil in food processor, pulse and begin to slowly swirl in cream until emulsified.
- Fold in chives and roll your pot sticker by placing a tablespoon of shrimp mousse in wrap and sealing with water.
- Toss pot sticker in boiling water and then sear off the bottom.
- Plate on bottom right hand side of plate.
INGREDIENTS: PONZU SAUCE
| 1/2c | Soy sauce |
| 1/2c | Yuzu (a combination of lemon and lime may be substituted) |
| Pro thick to lightly thicken |
PROCEDURE:
- Combine ingredients and keep chilled.
- Whisk in a teaspoon of pro thick at a time, allow to sit 10 minutes before additions as pro thick takes some time to activate.
