Lobster and Sweet Pea Duet
|Lemon juice||2 Tablespoon|
|Lemon rind||2 Teaspoon, chopped|
|Fresh parsley||2 Teaspoon, chopped|
|Soft unsalted butter||1 Cup (16 tbs)|
|Fresh tarragon||1 Teaspoon, chopped|
|For sweet pea puree|
|Sweet peas||1 1⁄2 Pound (Fresh / Frozen)|
|Onion||1 , peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and chopped|
|Sunflower seeds||4 Tablespoon (Fresh Ones)|
|Chicken stock seasoning||3 Cup (48 tbs)|
Sweet Pea Puree
In a skillet, sauté the chopped onion with some of the chicken stock. Add the garlic, peas, sunflower seeds and more stock to cover the peas. Add salt and pepper. Cook for 3 to 4 minutes and puree the pea mixture in a blender. Keep warm.
Place lobsters in the freezer for five minutes. Remove them, and with a large knife, split open the top of the lobster head to kill them instantly Place the 4 lobsters in a large pot with salted, boiling water (use sea salt). Cook them in the boiling water for 9 minutes or more (no longer than11 minutes). Remove the lobsters from the pot and keep them hot on the side. Pour 2 cups of the lobster water in a smaller pot, and bring it to a boil. Little by little, add the soft butter. Blend the liquid and butter together with a whisk or hand blender until you have an emulsion. Add the lemon zest parsley and tarragon. Keep warm.
Cut the lobster length way from head to tail. On a hot plate, place the peas and lobster. Pour some of the sauce over the lobster. Decorate with some very nice Maine flowers. Serve
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