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!