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Baked Eggplant With Lobster Stuffing

hypehits's picture
Cooking tips and techniques from the nation's finest chefs. Chef John Mims of Carmines Creole Café in Bryn Mawr PA makes a Lobster Stuffed Baked Eggplant at the New England Culinary Arts Forum in Maine.
  Eggplant 3 Large
  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
  Salt 1 Pinch
  Jumbo shrimp 6
  Cod fillets 6
  Salt To Taste
  Pepper To Taste
  Sweet butter 1⁄2 Cup (8 tbs) (About 1 Stick)
  Chopped shallots 2
  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.

Lobster Stuffing:
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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Recipe Summary

Difficulty Level: 
Lobster, Seafood, Vegetable
High Fiber, High Protein
Have you ever tried to make a dish with eggplant and lobster ? See this excellent video that displays a great innovative recipe where the baked eggplant is filled with a lobster stuffing and topped with a shrimp & creole sauce. The video is interesting to watch and try out this unique recipe to impress your family.

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1 Comment

foodpsychologist's picture
Wow ! This seems to be one of the most delicious lobster and eggplant dishes. Must try this lobster stuffed baked eggplant with white chocolate sauce.