Lobster Soufflé
28oz. Maine Lobster
1large egg white
1 ½ cupheavy cream
1 teaspoonkosher salt
¼ teaspoon white pepper
To tastenutmeg
To tasteDry English Mustard
To tasteGround Coriander
½ oz Brandy
1 teaspoonOld Bay
2 tablespoons soft unsalted butter
Method
Remove Lobster meat from shells and cut in half
Rinse shells and allow to dry
Place Lobster meat in a chilled processor (both pole & blade)
Incorporate egg white and heavy cream
(Do Not Over Work Mousse)
Fine sift pushing through sifter 2 times
Fold in all remaining seasoning with the exception of Old Bay
Line shells with butter and pipe in soufflé
(Sprinkle Old Bay prior to cooking)
Bake 10-12 minutes @ 400°
Grilled Asparagus
6 large Asparagus (per plate)
Trim bottoms
Peel green membrane
Marinate 20 minutes in:
Kosher Salt
Lemon Vest
Extra Virgin Olive Oil
Freshly Ground Pepper
Grill for 6 minutes (3minutes on each side) until cooked
Curry Grilled Apples
2 peeled Granny Smith Apples w/ core removed (should render 12 slices per apple)
Marinate in:
1/3 Vegetable Oil
1 tablespoon of Curry
Place in a heated sauce pan to re-bloom spice
Mix and then grill for 20 seconds on each side
Side Salad
2 Oranges peeled and sectioned (remove pith and seeds
Hearts of palm cut on a bias
1 Celery Root peeled & cut into round circles (must use a pairing knife) blanch in 2cups of chicken stock
Mache Lettuce
Ginger Soy Vinigerette
2 ears of whole yellow corn shucked
¼ cup vegetable oil
To taste:
Kosher salt
White pepper
Dry dill
Toss ingredients
Roast corn @ 360° – 380° for 15 minutes until corn caramelizes, once cooled cut kernels from cob
Ginger Soy Vinaigrette
2 cups Vegetable Oil
1 cupExtra Virgin Olive Oil
1 cupWhite Wine Vinegar
½ cupGrain Mustard
½Yellow Onion (roughly chopped)
½ cup Roasted Garlic Puréed
To taste:
Salt
Pepper
1 cupSoy Sauce
Emulsify all ingredients (Allow Vinaigrette to set to room temperature for 20 minutes prior to use)
