Medium cooked lobster 1
Butter: 2 tbsp
Shallot, finely chopped: 1
Fresh fish stock or vegetable: 1 3/8 cups
White wine: 1/4 cup
Double cream :1/4 cup
Hot English mustard: 1/2 tsp
Fresh lemon juice: 1 tbsp
Chopped fresh parsley: 2 tbsp
Salt and freshly ground black pepper to taste
Freshly grated parmesan cheese: 1/4 cup
Cut the lobster in half, lengthwise, and remove the meat from the claws and tail.
Leave to one side. Remove any meat from the head and set aside.
Cut the meat into pieces and place back into the shell. Melt the butter in a large skillet over medium heat. Add the shallot.
Cook and stir until tender. Mix the fish stock, white wine and double cream.
Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper. Preheat your oven’s broiler.
Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle parmesan cheese.
Broil for 3 to 4 minutes, until golden brown. Serve immediately.
Lobster Salad with Vegetable and Fruit
Medium lobster: 1
Cherry tomato: 10
Cucumber: 1 Medium
Yellow capsicum: 1
Salt to taste
White pepper to taste
Boil the lobster for 3 minutes and rest for another 4, remove it from the water.
Open it into two and remove the pulp.
Prepare all vegetables washed and cut into pieces.
Clean the fruit and cut it.
Mix everything with the lobster.
Prepare the dressing with olive oil, salt, pepper, lemon and orange juice, a little vinegar, blend for 30 seconds and season.
Serve with onion julienne, very thin and washed with water and ice.
The recipes are from Chef Mauro Ferrari at Focaccia, Hyatt Regency Chennai
Cajun BBQ Lobster
Salt: 1 tsp
Paprika: 1 tsp
White pepper: 1/8 tsp
Garlic powder: 1/8 tsp
Olive oil: ½ cup
Cajun spice: 1 tbsp
Lemon juice: 1 tbsp
Lobster tails, thawed: 2 (large)
Split the tails lengthwise with a large knife.
Thoroughly mix all the dry ingredients in a separate bowl, and then add olive oil to this dry mixture.
Brush meat side of tail with the Cajun marinade.
Place the tail’s meat sideways over medium heat on a barbecue and grill for 5 to 6 minutes.
Turn over lobster and cook for another 5 to 6 minutes, brushing often with the remaining marinade.
Serve with clarified butter, chimichurri and chunks of fresh lemon.
Lobster is done when it is opaque and firm to touch.
The recipe yields 2 servings and can be paired with a crisp white wine.
Warm Lobster Salad
Small onions, chopped: 2
Carrots, chopped: 4
Celery sticks, chopped: 2
Leek, small, chopped and washed: 1
Tomato purée: 2 tbsp
Garlic cloves: 2
Brandy: 4 tbsp
Thyme: 6 sprigs
Tarragon: 6 sprigs
Medium-sized potatoes or baby potatoes: 6
Baby artichokes, cooked: 2
Green asparagus spears: 2
White asparagus spears: 2
Olive oil: ½ cup
Truffle oil, black: 10 ml
Salt to taste Black Pepper as required
Salad leaves: 2-3 leaves each of (arugula, red coral, endive and romaine)
Keep a pot of hot water for blanching the lobsters and set aside.
Place a separate pan over a low-medium heat and add a dash of oil.
Once the oil is hot, add the onions, carrots, garlic, celery and leek.
Cook until soft, then add the tomato purée, stir through and cook out for 2-3 minutes. Remove from the heat and set aside.
Once the water is boiling, place the lobsters on a chopping board, and using a very sharp, large knife, cut lengthwise down the centre of each lobster.
Remove the tail and claws and drop them into the boiling water for approximately 20–30 seconds, until the shell starts to turn red and the tail turns up.
Remove the lobster tail from the boiling water and plunge straight into iced water.
Once the tail is cool, remove the tail meat from the shell and place in the fridge.
For the lobster stock, use a mallet to crush the lobster heads and shells and set aside.
Place the pan with the vegetables back on the stove and heat up.
Once hot, add the lobster shells to the pan and stir until the heads and shells have cooked.
Add a little brandy to the pan and reduce until almost dry.
Add just enough water to cover the shells, add the thyme and bring to boil.
Cook for 10 minutes, then add the tarragon and cook for another 3 minutes.
Remove the pan from the heat and leave the stock to stand for a couple of minutes, then pass through fine strainer into a small pan. Bring back to the boil, then set aside.
Cook the potatoes in some lobster stock for 25 minutes, or until soft.
Remove the potatoes from the stock and bring the stock to boil.
Once boiling, plunge the lobster tails into the stock again.
Meanwhile, sauté the baby artichokes lightly in a little olive oil, then add the asparagus.
Sauté until warm, then transfer all of the vegetables in a bowl and dress the vegetables with truffle oil, salt and pepper.
Arrange neatly onto plates, then slice the lobster tails in half lengthways, season and place on top of the salad. Serve warm.
The recipes are from Executive Chef Ashutosh Nerlekar of The Park Chennai