Maine Lobster with Carrot Jus and Summer Vegetables

And lastly...

Maine Lobster with Carrot Jus and Summer Vegetables (yields 4)

Ingredients

2 Maine lobsters

1/4 lb thin green beans

1/4 lb fava beans

3 ea red radishes, sliced

1 small carrot, julienne

2 green onion, sliced on the bias

1/4 lb basil, green or purple

1/4 lb corn shoots

3 cups carrot jus (recipe below)

2 oz lemon oil

salt and pepper

Method

Bring a large pot of unsalted water to a boil and plunge the lobsters into the water.  When the water returns to a boil, lower to a simmer and poach the two lobsters for six minutes.  Immediately remove the lobsters and plunge into an ice bath to stop the cooking process and allow to cool.  Remove the lobsters from the water and allow to drain.  Crack the lobsters open and remove the meat.  Slice the tail into six and split the lobster meat evenly among four bowls.  Dress the vegetables all together, in a bowl, with the lemon oil, salt and pepper.  Place over the lobster meat.  Pour 1/2 cup carrot jus around the lobster salad and serve chilled.

Ingredients for Carrot Jus

1 qt carrot juice, strained

1/2 oz lemongrass, chopped

1/2 oz ginger, peeled and sliced

2 tbsp coconut milk

1/2 jalapeno pepper

1 clove garlic

1/8 tsp cinnamon

1 qt fish fumet

Method for Carrot Jus

Combine all ingredients listed, with the exception of cinnamon and fumet, in a non-reactive pot and reduce by 1/2.  Remove from heat and add cinnomon and any stems left from the basil for the salad.  Let steep for 15 minutes.  Strain through a fine chinois or cheese cloth.  Add carrot reduction to fish stock and reduce by 1/2.  Cool and adjust.  Add seasoning.

Comments

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