Sunday, March 28, 2010

Lobster Tail with Porcini Mushroom Broth

This particular dish is a variation of one done by an unbelievably talented French chef named Gerald Passedat. He is a master seafood cook and one helluva big Olympique de Marseille supporter.



The lobster tail used for this dish is from the SPINY LOBSTER a warm water Atlantic Ocean lobster. I purchased this 7 oz frozen lobster tail from http://fishondish.com/. Allow the lobster tail to sit in the refrigerator overnight for slow natural thawing.

For the Dried Porcini Mushrooms- 2 ounces dried porcini mushrooms – 2 cups hot water around 180 F. Soak the porcini mushrooms in the hot water for about 20 minutes, or until they are soft. Using a spider remove the mushrooms to a bowl. Set aside. Using a fine mesh strainer lined with cheesecloth…strain the mushroom liquid.

For the Porcini Mushroom Broth - All Vegetables small dice – 1 large white onion, 1 leek (white and light green parts only), 3 carrots, 3 celery stalks, 2 shallots, 2 small boniatos, 5 ounces of bacon. 1 satchel – black peppercorns, rosemary. 2 tbs poultry seasoning. 350 ml of Gewurztraminer Wine.

Heat ¼ inch of safflower oil in a stockpot over medium heat. Add the bacon cook till lightly browned. Add the onion, leek, carrot, celery, shallots, boniato, and porcini mushrooms. Cook for 5 minutes. Add the wine and porcini mushroom liquid to cover the vegetables. Add the satchel and poultry seasoning. Lightly tent the pot with aluminum foil. Cook for 50 minutes. Remove the satchel and discard. Strain through a fine mesh strainer. Season with sea salt to taste. Broth done.

For the lobster – Blanch the lobster tails for 3 minutes in boiling water. The blanching process makes it easier to remove the meat from the shell. Cut the shell along the top to the back of the tail. Pull the shell apart…the tail meat will come out intact.

Using a knife, devein the lobster tail of its intestinal tract. Same concept as deveining shrimp. Preheat the oven to 450 F.

Season the lobster tail with butter, olive oil, sea salt and white pepper. Roast in the oven for 8 minutes.

For the lobster garnish – 1 carrot, 1 green zucchini, 2 leaves of radicchio. Using a vegetable peeler cut ribbons of carrot and zucchini. Using a paring knife cut ribbons of radicchio. The pieces should be cut to the same width and to the length of the lobster tail. Keep all leftover vegetables to make a wonderful salad.

Remove the lobster tail from the oven. Garnish the tail with alternating ribbons of vegetables.

I served the dish with angel hair pasta. The thin pasta compliments the superb broth.

That’s it for now…till we exchange a few words again…Peace!

18 comments:

  1. nice use of colour ;) I love lobster !

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  2. Tomato Snob...thank you for the kind words and for stopping by.

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  3. Love the lobster Tail in mushroom broth. Looks amazing! Pass me the bowl please!

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  4. Hey,
    Would you be interested in participating in a giveaway happening at my blog now? Check it out if you are interested!

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  5. Cool Lassi(e)...thanks for stopping by.

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  6. This looks amazing! I love the presentation with the colorful vegetable ribbons!

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  7. This looks delicious! A great inspiration to pick up a couple lobster tails!

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  8. Thank you so much for your visit to my blog. I appreciate it and thanks for your wonderful comment. :) I am following you on food buzz and you have a fantastic blog! :) take good care,
    Maria

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  9. Beautiful beautiful recipe, I wish I could have been there to taste it! Ahaha OM supporter? He must be from Marseille then, only people from Marseille support OM :o)

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  10. 5 Star Foodie...Thank you. You are right the vegetable ribbons really set this dish off visually.

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  11. The Recipe Diva...Thank you. Living in Australia you have some of the worlds greatest and most expensive lobster tails. Give it a go.

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  12. ♥Maria Medeiros♥...With pleasure. You have a beautiful blog. Very happy to have met you.

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  13. Silvia...whom do you support? I am getting the vibe it might be Lyon? Are you an OL fan? Of course Gerald is from Marseille...and you are completely right...they are the only ones who support them. One day we will share a wonderful lobster dinner.

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  14. I've never seen anything like this! Looks so beautiful - something that I would see in a restaurant! :)

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  15. I agree with what everyone has said, this dish looks delicious, beautiful, tasty, etc. I love porcini mushrooms, and I just wish this picture had smellavision. The layered veggies on top are quite beautiful too. Good job primo!

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  16. Thank you Mama!...When I come over to Palo Alto this fall...we will make this "Cuban" porcini mushroom broth with Boniato.

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  17. The more i see, the more i love your ideas!

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