Grilled Lobster On Braised Lentils with Ventoux Rose Butter Sauce
|Maine lobster||3 Pound (2, 1.5 Pound Each)|
|Lentils du pay||1 Cup (16 tbs)|
|Root vegetable brunoise||1⁄4 Cup (4 tbs)|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Cote du rhone rose||1 Cup (16 tbs)|
|Unsalted butter||1⁄2 Pound|
|Diced shallots||1 Teaspoon|
|Lemon thyme sprig||1|
|Extra virgin olive oil||2 Tablespoon|
|Cayenne pepper||To Taste|
|Mixed herbs||1 Tablespoon (Selection Of Micro Greens Or Picked Herbs)|
Soak the lentils in cold water for three hours, sweet the vegetables in a tablespoon of the butter for 2 minutes over medium heat without color add the drained lentils & cover with approximately 1 cup of chicken stock. Cook until tender, simmer for approximately 15 minutes.
Steam for 5 minutes, cut in half, head area cleaned out claws and cut knuckles open. (This can be prepared up to a day before hand) Reduce the Rose wine with the shallots, thyme & peppercorns by half, add the ½ cup of chicken stock & reduce by half again. Then slowly whisk in the butter, season to taste with salt pepper, cayenne & lemon juice. Strain & reserve in a warm spot until the dish is ready for saucing.
Brush the lobster halves with the XVOO & Grill for 3 minutes flesh side down. Then turn the lobster over so the shell side is down on the grill bars for 3 minute until cooked & hot.
Place lentils in the center of a plate & arrange the grilled lobster on top, sauce over & around the lobster, sprinkle micro greens on top & serve.
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