Spiny Lobster With Santa Barbara Chanterelles And Lemon Pancetta Riesling Sauce Recipes

WHOLE SPINY LOBSTERS SPLIT AND STUFFED WITH HEARTS OF PALM SLAW

Steps:

• Preheat a grill.
• Combine the hearts of palm, orange sections and juice, tomato, red onion, cilantro, chile, vinegar, and olive oil, and keep chilled until ready to serve. Just before serving, season with salt and pepper.
• Place the split lobsters on the grill, flesh side down. Cook for 5 to 6 minutes and then turn over and cook for 5 to 6 more minutes.
• Place the lobster on serving platters filling in the top, empty part of the shell with the slaw.

ROASTED ASPARAGUS WRAPPED IN PANCETTA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Remove the woody ends of the asparagus by bending them at the end and snapping where it clicks naturally. Feel free to boil your asparagus for a minute or so if they are not as tender as they should be.
• Grab 6 spears of asparagus, sandwich one of the rosemary sprigs and one of the anchovy fillets among the spears, and wrap a slice of pancetta around the middle to hold everything in place. Make three more bundles in the same way , and out them into a small roasting tray or pan with ? lemon. Drizzle with a little olive oil and roast in the pre-heated oven for 4 to 5 minutes, until the pancetta is crispy.
• Remove from the oven, add your knob butter, and squeeze over the juice of your roasted lemon. Season of needs be. This will make a fantastic smoky sauce with your melted anchovies.

GRILLED CRAYFISH (OR SPINY LOBSTER) WITH DRESSINGS

Steps:

• Regardless on the size of your crayfish, they are best cooked whole. This way the carapace acts like an oven itself, whereby the shell heats up and bakes the flesh inside.
• However, if you are cooking a fairly large crayfish it's advisable to split it down the back with a sharp heavy knife. This will help it to cook quicker and make it more manageable to serve once it's cooked.
• I love cooking it on a barbecue, but it can be cooked just as well at home under a domestic grill, if split in half. Cooking times will vary, but a whole crayfish of around 1 to 1 3/4 pounds will take about 15 to 20 minutes above a hot barbecue, turning it around to cook through evenly. If the crayfish is halved, it will take between 10 to 15 minutes. A large crayfish, around 2 pounds, will take 25 to 35 minutes and if split, about 15 minutes.
• Serve grilled crayfish very simply with a little olive oil and lemon juice, or melted butter. However, the following dressings add a little oomph to this delicious meat.
• Place all of the above in a blender and puree to a thick dressing. Taste for seasoning, then let rest for at least 30 minutes before serving.
• Heat the butter in a small pan, when it?s bubbling add the onion and chile and cook over a moderate heat until the onion just begins to soften, about 2 minutes. Take it off the heat, stir in the juice, cilantro, and salt. Serve immediately.

WHOLE GRILLED PACIFIC SPINY LOBSTER WITH MANGO PAPAYA SALSA

Steps:

• Bring a large pot of water to a boil. Plunge the lobsters into the boiling water, cook for 8 minutes. Remove carefully and submerge in a bowl of ice water to immediately stop the cooking. Split the lobsters in half lengthwise and rinse out the head cavity and any veins that may be in the tail. Set aside.
• Toss the papayas, mangos and tomatoes in a mixing bowl with the lime juice and cayenne and salt, to taste. Allow to sit for 10 minutes.
• Meanwhile, preheat an outdoor grill to medium-high heat.
• When ready to serve, brush a small amount of oil on the lobster meat and place the lobsters meat side down on the hot grill. Grill until lobster meat is lightly charred, about 4 minutes. Turn and cook the shell side until lobster is heated through, about 3 minutes more. Remove the lobster meat from the shell. Add the mint to salsa, mix, and put on serving plates. Serve the lobster meat on top of the salsa.

SPINY LOBSTER WITH SANTA BARBARA CHANTERELLES AND LEMON PANCETTA RIESLING SAUCE

Steps:

• In a large pot of boiling water, blanch lobsters for 2 minutes, then shock in ice water. Once the lobster is chilled, remove the tail from the head and split the tail in half. Remove the meat and discard the shell. Season the lobster meat with the salt and pepper and set aside.
• In a medium skillet over medium heat, cook pancetta in olive oil. Once the pancetta begins to brown, add the seasoned lobster meat. Sear the lobster on all sides, then reduce heat and cook until the lobster is slightly underdone, about 2 to 4 minutes.
• Remove the lobster from the pan and add the chanterelles. Saute the chanterelles lightly, then add the shallots. Deglaze with the Riesling and reduce to 2 tablespoons, about 2 minutes. Add the chicken stock and reduce to about 1/4 cup. Add the cream and bring to a boil, then finish with the butter, lemon juice to taste, and parsley. Season with salt and pepper.
• To serve, place braised greens (if using) in the center of each plate. Place 2 lobster tail halves on top and dress the plate with the sauce. Serve with braised greens, if desired.