Appetizers ·
Blood Orange olive oil ·
Herbs de Provence olive oil ·
Seafood ·
SELECT Delicate olive oil ·
Sherry vinegar ·
Sicilian Lemon balsamic ·
Lobster Crepe with Orange Butternut Squash Puree
Lobster Crepe with Orange Butternut Squash Puree
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 2 10 ounce cold water lobster tails
- 1 tablespoon Fustini's Delicate SELECT olive oil
- 2 tablespoons butter
- 2 ounces brandy
- 1 small onion, diced
- 1 carrot, diced
- 2 tablespoons, leeks, white part only
- 1 teaspoon tomato paste
- 1/4 cup white wine
- 1/4 cup chicken stock
- 1 teaspoon Fustini's Sherry Reserva vinegar
- few threads Saffron softened in a few tablespoons hot water
- 1/4 cup orange juice
- 1/4 cup heavy cream
- salt and pepper
- 1/2 cup milk
- 1/4 cup flour
- 1 egg
- 1/2 teaspoon minced tarragon
- 2 tablespoons clarified butter
- 2 tablespoons Fustini's Herbs de Provence olive oil
- 1 zucchini, fine julienne
- 1 yellow squash, fine julienne
- 1 pound cooked lobster meat, from above
- 2 tablespoons honey
- 1 cup orange juice
- 2 cups butternut squash
- 1 slice ginger
- 1 tablespoon butter
- 1 tablespoon Fustini's Blood Orange olive oil
- salt and pepper
- 1/2 cup finely julienne fennel
- 1/4 teaspoon chopped fennel fronds
- 1 tablespoon chopped chives
- 1 tablespoon Fustini's Sicilian Lemon balsamic vinegar
- juice of 1/2 lemon
- 1 tablespoon Fustini's Delicate SELECT olive oil
- salt and pepper
Directions
- Place squash and lobster meat into each of 6 crepes. Roll to fill.
- Place honey and orange juice into a medium stock pot and bring to a simmer over moderate heat. Reduce heat to low and simmer until reduced by half. Add the rest of the ingredients and cook until the squash is tender. Puree and keep warm.
- Spoon some sauce onto the bottom of each service plate. Place a dollop of squash in the middle and place a crepe on top. Garnish with a little fennel salad and serve.
- Cut lobster tails in half lengthwise. Place SELECT olive oil and butter in a large skillet over moderate heat and when butter is melted add lobster halves and cook turning over several times so the meat does not brown. Flame with brandy, add onion carrot, and leek, and cook for several minutes. Add tomato paste, wine, chicken stock vinegar, saffron in water, and orange juice, and bring to a simmer. Once lobster tails are fully cooked, remove them from the pan and let them cool slightly. Remove meat from the tails, cut meat into bite-size pieces, and set aside. Chop shells and add back to skillet. Continue cooking the liquid until reduced to almost nothing, then press through a fine mesh strainer, and place into a small pot. Add heavy cream and season with salt and pepper. Cook until slightly thickened and reserved. Place fennel, fronds, and chives in a bowl. Combine balsamic, lemon juice, and SELECT in a separate container and shake to emulsify. Season with salt and pepper and pour over fennel. Stir to combine and let sit for 30 minutes.
- Blend all ingredients together and and let rest 30 minutes. Cook over low heat in nonstick or crepe pan.
Leave a comment