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)

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

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


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