Baked Eggplant With Lobster Stuffing
|Olive oil||1⁄4 Cup (4 tbs)|
|Minced garlic||1 Tablespoon|
|Minced thyme||3 Tablespoon|
|Panko bread crumbs||1 1⁄2 Cup (24 tbs)|
|Lobster meat||2 Pound|
|Chives||1⁄2 Cup (8 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs) (Homemade / From Kraft)|
|Creole seasoning||1 Tablespoon|
|Shaved aiago cheese||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Lemons||3 , juiced|
|Chopped thyme||3 Tablespoon|
|Butter||1⁄2 Cup (8 tbs) (About 1 Stick)|
|Cayenne pepper||1 Pinch|
|Sweet butter||1⁄2 Cup (8 tbs) (About 1 Stick)|
|Steamed mushrooms||4 Cup (64 tbs), cleaned|
|Truffle||1 (Black / White Variety)|
|Dry white wine||1 Cup (16 tbs)|
|Truffle oil||1 Teaspoon|
|Mixed berries||4 Cup (64 tbs)|
|White chocolate||12 Ounce|
|Chili powder||1 Dash|
Put Olive Oil, garlic & Thyme in Food Processor and puree. Cut Eggplants in half & spread garlic mixture over sliced Eggplant and bake for 25 minutes. Pull from oven and let cool.
In Large Mixing bowl add all ingredients and mix well. Fold in Lobster meat,cover & refrigerate for 1 hour.Fill Eggplants with Lobster mixture and bake at 400º for 10 minutes. Top with shrimp & Creole sauce.
Lemon Thyme Butter Sauce & Jumbo Shrimp:
In medium sauce pan add first three ingredients and simmer on medium low heat for 10 minutes. Add pepper & salt. Incorporate butter small pieces at a time till sauce coats the back of the spoon, puur over eggplant. Sautee Jumbo Shrimp till bright pick and top Eggplant.
Butter Roasted Main Cod Topped Local Wild Mushroom and Truffle Ragout:
Preheat Oven to 450 degrees. Season cod with Salt & Pepper on both sides. Place on baking pan and add dabs of butter and bake for 15 minutes at 450 degrees.
In large Sautee pan heat on medium high add ½ stick of butter and melt, add shallots and Sautee for 3 – 4 minutes. Add mushrooms and Sautee for 4 – 5 minutes add white wine. Reduce heat and add the rest of the butter adjust seasoning with Salt & Pepper top with shaved truffles and truffle oil, top fish with mixture.
Berries & White chocolate Sauce with essence of Chili:
When ready to serve pour melted chocolate over frozen berries & top with a dash of chili powder.
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