Sweet
Corn and Lemongrass with
Lobster Tail and Chili Oil
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Made
with:
Bonewerks CulinArte' Chicken Glace
Serves
4
Soup Base Ingredients:
1 lb. Bonewerks
CulinArte' Chicken Glace
4 cups Water
1 cup Leeks (diced)
1 cup Carrots (diced)
1 cup Celery (diced)
1 cup Lemongrass (diced)
TT Salt and Pepper
1 tbls. Vegetable Oil
4 ears Fresh Corn (shucked, reserve cobbs)
Procedure:
1. Sauté in it vegetable oil leeks,
carrots, celery, lemongrass. Approximately 5 minutes.
Add cobbs, water and Bonewerks CulinArte' Chicken Glace.
Simmer 30 minutes strain set aside. Roast shucked corn
under broiler until toasted. Add 1/2 of corn to strained
soup puree. Season with salt and pepper and simmer 15
minutes. Add remaining 1/2 roasted corn. Set aside.
Lobster
Tail Ingredients:
4 - (1 1/2 lb.) Fresh Lobster
4 - 5 Lemongrass Sprigs
1 tspn. Chili Oil
Procedure:
1. Kill lobsters with sharp knife through
head, remove tail. Score tail through shell with knife
until knife touched bottom of underside carefully. Butterfly
open pulling tail meat out and back until 90% out of shell.
Steam for 3-4 minutes until tender. Steam claw meat 3-5
minutes. Set aside to cool, crack open carefully pulling
claw meat out whole. Steam lemongrass sprigs with lobster
until tender.
To
Assemble:
Ladle corn and lemongrass soup into bowl. Arrange lobster
tail in center, claw meat on rim of bowl. Arrange chili
oil droplets around lobster tail. Garnish with lemongrass
sprig
Other
Great Related Links:
The
Bonewerks CulinArte' Method of Composed Soups
Cooking
with Wild Mushrooms
Executive
Chef John Kane Bio
Bonewerks
CulinArte'
Lundberg
Family Farms
|
